油脂气味的研究进展  

Study advance in odor of oils

作　　者：钟海雁[1] 黄永辉[1] 刘宁露[1] 王丽霞[1] 曹清明[1] 李忠海[1] 

机构地区：[1]中南林业科技大学生命科学与技术学院,长沙市410004

出　　处：《中国油脂》2006年第7期12-15,共4页China Oils and Fats

基　　金：国家自然科学基金项目的部分内容(编号:30571521)

摘　　要：气味是油脂一项重要的感观特征指标,也是构成油脂风味的重要因素之一。综述了植物油脂气味的特征成分及其与感官品质之间的关系;气味的形成机理;品种、产地、加工、贮藏方法及条件对油脂气味的形成和组成的影响,目的是为油脂生产和科学研究提供依据。Odor is an important index of oils, also it is one of the important factors to form the flavor. The relationship between the odor compounds and sensory properties in oils was summarized. Furthermore, the mechanism for odor formation and the factors which affected the components and forming of odor were also described. This may lay the foundation for producing and researching of oils.

关 键 词：油脂 气味 研究 进展 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]