泡菜风味及其影响因素研究进展  

Research on the pickle's flavor and factors which effect it

作　　者：张晓[1] 夏延斌[1] 

机构地区：[1]湖南农业大学食品科技学院,长沙410128

出　　处：《中国调味品》2012年第3期32-35,58,共5页China Condiment

摘　　要：泡菜口味咸甜、微酸、爽口开胃,是大众喜欢食用的风味之一。文章主要论述了近10余年来对泡菜风味研究的进展,特别对改善泡菜风味的新技术、新方法以及对泡菜风味物质的研究现状进行了介绍。Softly sweet and sour and appetizing taste of pickle are one of nice flavor by public like. This paper discusses the progress of the flavor research of pickle during past 10 years, particular in the improvement of the new technologies ,new methods and compounds of the flavor were introduced.

关 键 词：泡菜 风味 泡菜加工 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]