食用香料成分研究进展  

Progress on ingredient of edible flavor

作　　者：巩江[1] 倪士峰[2] 骆蓉芳[2] 任艳萍[2] 吴一飞[2] 赵桂仿[2] 

机构地区：[1]西藏民族学院医学系,陕西咸阳712082 [2]西北大学生命科学学院中药学系,西安710069

出　　处：《中国调味品》2009年第3期31-33,47,共4页China Condiment

基　　金：陕西省科技厅基金支持(FH07343)

摘　　要：目的:了解食用香料成分研究进展;方法:检索、查阅国内外发表的文献,对近几年来有关食用香料成分的研究资料进行综述;结果:食用香料中多数含有醛酮类、烯烃类、杂环类、酯类、醇酚类、醚类等化合物;结论:食用香料成分复杂,具有较好的开发前景。In order to understand the progress of the Flavor Constituents, we retered domestic ana international published literature, and analyzed recently years＇ data on the Flavor Components. The consumption of spices in the majority containing aldehydes and ketones, olefin type, Heterocyclic category, esters, alcohols phenols, ethers and other compounds. In a word, the consumption of spices complicated and has good development prospects.

关 键 词：食用香料 成分 进展 

分 类 号：TS264.3[轻工技术与工程—发酵工程]