盐水鸭中挥发性风味物质研究进展  

Research Progress on Volatile Flavor Compounds of Nanjing Water Boiled Salted Duck

作　　者：张苏珍[1,2] 孙冲[1] 王道营[1] 张牧晗[1] 刘芳[1] 诸永志[1] 徐为民[1] 耿志明[1] 

机构地区：[1]江苏省农业科学院农产品加工研究所,江苏南京210014 [2]东海县农业委员会农产品质量监督检验测试中心,江苏连云港222300

出　　处：《内蒙古农业科技》2014年第6期105-107,111,共4页Inner Mongolia Agricultural Science and Technology

基　　金：江苏省农业科技自主创新资金项目[CX(12)5030]

摘　　要：盐水鸭因具有独特的风味和较高的营养价值而深受消费者喜爱。挥发性化合物,如脂类及其降解产物,对盐水鸭特征风味的形成具有重要作用。从盐水鸭肉所含的主要挥发性风味成分、挥发性成分的测定方法、加工工艺对挥发性风味物质的影响3个方面综述了近年来盐水鸭特征香味物质的研究进展。Nanjing water boiled salted duck is known for its unique flavor and nutrition value.Volatile flavor compounds, such as lipids and its degradation products, play an important role in formation of the characteristic flavor. This paper reviewed the research development of characteristic aroma compounds of Nanjing water boiled salted duck from the three followed aspects, the determination methods of volatile flavor compounds,the main volatile flavor compounds and the effects of different processing on flavor compounds.

关 键 词：盐水鸭 挥发性风味物质 测定方法 加工工艺 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]