榨菜的风味化学及其风味形成的探讨  

Discussion on the flavor chemistry and flavor naissance of the pickled mustard tuber

作　　者：苏扬[1] 张聪[1] 黄文刚[1] 

机构地区：[1]四川烹饪高等专科学校,成都610100

出　　处：《食品科技》2011年第3期81-83,共3页Food Science and Technology

基　　金：四川省重点科学技术研究项目;四川省科技厅重点课题(05ZR025-030);四川省教育厅重点课题(CC05S03)

摘　　要：对榨菜风味形成中的各种关键物质进行了介绍,简述了榨菜腌制发酵的原理,阐述了榨菜风味形成的原理。This paper mainly introduced some key substance in the flavor naissance of the pickled mustard tuber,and it was also introduced the basic principle of pickling and ferment of it. The principle of the flavor naissance of the pickled mustard tuber was also mentioned in the paper.

关 键 词：榨菜 风味物质 风味形成 

分 类 号：TS201.4[轻工技术与工程—食品科学]