香气活力值在食品关键香气成分表征中的应用研究进展  

Progress in the Application of Odor Activity Values in the Characterization of Key Aroma Components in Foods

作　　者：陈芝飞 蔡莉莉 郝辉 赵志伟 孙志涛 马宇平 刘前进 杨靖[2] 董艳娟 侯佩[2] CHEN Zhifei;CAI Lili;HAO Hui;ZHAO Zhiwei;SUN Zhitao;MA Yuping;LIU Qianjin;YANG Jing;DONG Yanjuan;HOU Pei(Technology Center,China Tobacco Henan Industrial Co.Ltd.,Zhengzhou 450000,China;School of Food and Biological Engineering,Zhengzhou University of Light Industry,Zhengzhou 450002,China)

机构地区：[1]河南中烟工业有限责任公司技术中心,河南郑州450000 [2]郑州轻工业学院食品与生物工程学院,河南郑州450002

出　　处：《食品科学》2018年第19期329-335,共7页Food Science

基　　金：河南中烟工业有限责任公司科技项目(HNZY012012345)

摘　　要：香气活力值(odor activity value,OAV)从浓度和阈值两个维度揭示了香气成分对食品香气体系的贡献,是表征关键香气成分的一种有效技术手段,在食品关键香气成分表征中得到了广泛应用。本文系统阐述了OAV在发酵制品、水果、植物油等食品中的应用研究进展,同时探讨了当前OAV研究中存在的问题和解决思路,展望了OAV相关技术在食品关键香气成分表征和调香技术中的应用前景。Odor activity value （OAV） is an effective technological means for characterizing the contribution of key aroma components to the aroma of foods in the dimensions of concentration and threshold and has been widely used in the characterization of key aroma components in foods. This article summaries the recent progress in the application of OAV in fermented products, fruits, vegetable oil, and so on. Meanwhile, problems existing in current studies are discussed and possible solutions of the problems are proposed as well as future prospects for the application of OAV in the characterization of key aroma components in foods and aroma blending.

关 键 词：香气活力值 食品 关键香气成分 表征 

分 类 号：TS201.1[轻工技术与工程—食品科学]