摘要 香气是水果及其产品最重要的质量指标之一。保持天然风味、改善香气以及提高产品品质一直是行业追求的目标,这使得准确全面分析水果中的香气物质至关重要。由于水果基质复杂,香气化合物含量低,特别是一些关键香气物质极微量或不稳定,所以对水果香气成分的准确分析是一项复杂且困难的工作。简述了水果香气物质的提取方法和目前水果香气物质研究方向,以及关键香气物质鉴定方法,并从感知相互作用方面介绍其对水果总体香气影响的研究,最后对完善水果香气物质分析方法及研究方向趋势提出展望,以期为更好地开发高品质的水果及其加工产品提供香气研究的理论依据。 Aroma is one of the most important quality standards of fruits and their products.Maintaining natural flavor,improving aroma and product quality are always the pursued goals of the industry,which determinated the critical importance of accurate and comprehensive analysis of aroma substances in fruits.Due to the complexity of fruit matrix and the low content of aroma compounds,especially trace amounts and instability of some key aroma compounds,the accurate analysis of fruit aroma components is a complicated and difficult work.The extraction methods of fruit aroma substance and the current research direction of fruit aroma,and the key aroma material identification method were summarized,and the impact on the overall aroma of fruit was introduced from the aspect of perceptual interaction.Finally,the improvement and the research trend of the analytic methods of fruit aroma compounds were prospected,which might provide a theoretical foundation of aroma research for developing high quality fruit and its processed products.
机构地区 上海应用技术大学香料香精化妆品学部
出处 《食品科学技术学报》 CAS CSCD 北大核心 2021年第2期14-22,共9页 Journal of Food Science and Technology
基金 国家自然科学基金面上项目(31972196)。
关键词 水果 游离态香气物质 提取 关键香气物质 感知相互作用 fruits free state aroma components extract key aroma compounds perceptual interaction
