食品香料发展趋势及挑战  

Trends and Challenges of Development of Food Flavors

作　　者：杨绍祥[1] 刘永国[1] 梁森[1] 田红玉[1] 孙宝国[1] 

机构地区：[1]北京工商大学食品学院北京市食品风味化学重点实验室,北京100048

出　　处：《精细化工》2016年第5期481-490,556,共11页Fine Chemicals

基　　金：国家自然科学基金资助项目(31271932和31571886);北京市教委面上项目(SQKM201610011003);北京市属高等学校高层次人才引进与培养计划项目(CIT&TCD20140306)~~

摘　　要：食品香料是一类非常重要的食品添加剂,占整个食品添加剂市场的四分之一以上。近些年食品香料的发展受到诸多因素的影响,主要分为技术层面和社会层面两个方面,前者包括分离提取技术、仪器分析技术、生物技术等,而后者包括消费者的心理需求、可持续发展要求等。在这些因素的影响下,化学性质相对活泼、在食品中天然含量低、阈值低而特征性强的高影响力的含硫香料成为食品香料中快速发展的一类重要香料,而天然香料市场也稳步扩大。该文对这两类香料的发展情况进行了简要的介绍和分析。Food flavors are one important category of food additives,which account for a quarter of the worldwide market for food additives. The development of food flavors has been influenced by many factors in recent years. These factors can be divided into two classes： technological factors and social factors. The former includes techniques of separation and extraction,techniques of equipment analysis and biotechnology,the latter includes psychological requirements of consumers and requirements for sustainable development. Affected by these factors,sulfur-containing flavors have developed to be one impact category of food flavors,which are featured by active chemical reactivity,low contents in food,low threshold values and distinctive characters,and the market of natural flavors is growing steadily.The status of the development of these two classes of flavors has been introduced and analyzed briefly.

关 键 词：含硫香料 高影响力 天然香料 手性 

分 类 号：TQ656.1[化学工程—精细化工]