花生挥发性风味物质研究进展  

Research Progress on Volatile Flavor Profiles of Peanut

作　　者：林茂[1,2] 吕建伟 马天进 胡腾文 李正强 郑炯[2] 阚健全[2] 

机构地区：[1]贵州省农作物品种资源研究所,贵州贵阳550006 [2]西南大学食品科学学院,重庆400716

出　　处：《食品研究与开发》2013年第12期106-110,共5页Food Research and Development

基　　金：国家科技部农业科技成果转化项目(2009GB2F200334);国家现代农业产业体系建设项目(CARS-14-贵州综合试验站);贵州省农业科技支撑项目(黔科合NY字[2011]3015);贵州省农业攻关项目(黔科合NY字[2009]3004);贵州省创新能力建设项目(黔科合院所创新[2010]4002);贵州省农科院专项资金项目(黔农科院院专项[2009]044号)

摘　　要：花生的风味是衡量其品质的主要标准,也是影响顾客消费倾向的主要因素。因此,有关花生风味物质的研究一直以来都是风味化学工作者研究的重点。对花生风味物质的提取、分离鉴定及其组成和加工过程中影响风味物质产生的因素等进行系统地阐述,对我国花生风味物质研究存在的问题、发展方向进行了展望。Peanut flavor is an important indicator for measure quality of peanut seeds and products.And it is very important for consumer acceptance.So,studies of peanuts flavor have always been a focus to chemical workers.Methods of extraction,isolation,identification flavor components from peanuts were reviewed in this paper.The effect factors of main flavor components produced from peanuts manufacturing process were summarized.The problem of research flavor components of peanuts,the development direction and trend in our country were prospected.

关 键 词：花生 挥发性风味物质 研究进展 

分 类 号：S565.2[农业科学—作物学]