异硫氰酸酯类食用香料研究进展  

A Review of Isothiocyanate Flavor Compounds

作　　者：李燕敏[1] 许彬[1] 刘玉平[1] 

机构地区：[1]北京工商大学食品学院,北京100048

出　　处：《中国调味品》2016年第7期157-161,共5页China Condiment

基　　金：北京市自然科学基金(预探索项目)(6153021)

摘　　要：异硫氰酸酯不仅是一类重要的含硫含氮香料化合物,还是重要的有机合成中间体。随着分析技术的不断发展,越来越多的异硫氰酸酯类化合物在食品中被鉴定出来;一些已经被评价认为作为食用香料是安全的。由于这类香料化合物具有典型的刺激性气息和辛辣味道,可用来调配食用香精。目前美国食品香料与萃取物制造者协会(FEMA)对外公布的一般认为安全(GRAS)的异硫氰酸酯类香料有19种,我国GB 2760-2014中允许使用的异硫氰酸酯类香料有15种。对这些异硫氰酸酯类香料化合物的天然存在、香气特征、理化性质、形成机理以及合成方法进行了概括。Isothiocyanate is not only a kind of flavor compound containing sulfur atom and nitrogen atom, but also is important organic synthetic intermediate. With the development of analytical technology, more and more isothiocyanate compounds are identified in food. After some of them have been evaluated and recognized as being safe, they are approved for flavoring substances. Because these compounds have pungent and irritating odor and acrid taste, they are used for formulating edible essence. 19 isothiocyanates are listed in FEMA GRAS flavoring substances list, and 15 isothiocyanates are listed in GB 2760- 2014 food flavor compound list. The natural occurrence, odor characteristics, physical and chemical properties, formation mechanisms and synthesis methods of isothiocyanate are introduced in this paper.

关 键 词：异硫氰酸酯类香料 天然存在 香气特征 合成方法 

分 类 号：TS264.3[轻工技术与工程—发酵工程]