几种常见腌菜的风味的研究概况  

Study on the Flavor of Several Usual Pickled Vegetable

作　　者：朱薇[1] 赵雨云[1] 刘芳[1] 

机构地区：[1]湖南科技学院化学与生物工程系,湖南永州425100

出　　处：《湖南科技学院学报》2007年第4期105-106,共2页Journal of Hunan University of Science and Engineering

基　　金：湖南省教育厅一般课题(06C353);湖南永州市一般课题(永科发[2006]6号);湖南科技学院重点课题(湘科院院字[2005]79号)资助。

摘　　要：腌菜的风味主要是由制作腌菜的各种原料的风味物质及其发酵后产生的风味物质共同作用所形成。本文对几种常见腌菜原料的风味物质及其发酵产物进行了综述,从而为模拟各种腌菜风味增强剂提供理论依据。The flavor of pickled vegetable mainly consist of the flavor substance of all kinds of raw materials and the fermentation production. This paper gives a review on the flavor of several usual raw materials of the pickled vegetable and the fermentation production and the flavor characters is summarized, to provide the theoretic basis for simulating all kinds of flavor intensifier of pickled Vegetable.

关 键 词：腌菜 风味 研究进展 

分 类 号：F407.82[经济管理—产业经济]