腌制蔬菜风味物质组成及其形成机理研究进展  

Research progress in the pickles' flavors and its formation mechanism

作　　者：徐娟娣[1] 刘东红[1] 

机构地区：[1]浙江大学生物系统工程与食品科学学院,浙江杭州310058

出　　处：《食品工业科技》2012年第11期414-417,共4页Science and Technology of Food Industry

基　　金：星火计划"新型高效安全腌制蔬菜生产工艺与装备的研究和示范"(2010GA701001)

摘　　要：腌制蔬菜因其易贮存携带、口感独特而倍受消费者青睐,但其特殊风味及其形成机理并未完全明确,为提升我国传统蔬菜腌制品的技术水平,本文就其风味物质组成及产生机理的研究进展进行综述,并提出今后腌制蔬菜的研究发展方向。Pickled vegetable is loved by consumers because its unique taste,easy to storage and carry, but its special flavors and formation mechanism haven＇t completely clear,so in order to improve the technical levelsof traditional Chinese salted vegetables,research progress in the identification of pickles＇ flavors and its formation mechanism were summarized in this paper,and the development directions of pickled vegetablewere also put forward.

关 键 词：腌制蔬菜 风味 机理 检测 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]