食品香料香精发展趋势  

Advances and Trends in Study on Flavors and Flavorings

作　　者：田红玉 陈海涛 孙宝国 TIAN Hongyu;CHEN Haitao;SUN Baoguo(School of Food and Chemical Engineering/Beijing Key Laboratory of Flavor Chemistry,Beijing Technology and Business University,Beijing 100048,China)

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：《食品科学技术学报》2018年第2期1-11,共11页Journal of Food Science and Technology

基　　金：国家重点研发计划项目(2016YFD0400801)

摘　　要：近些年,天然食品香料香精呈现快速的发展趋势。促成这一发展趋势的动力一方面是为了满足消费者对天然产品的心理需求,更为重要的另一方面实则是可持续发展的需要,因此近些年食品香料香精领域的很多研究工作均以天然为核心。重点介绍了利用生物技术制备重要食品香料的一些进展,包括香兰素、香芹酮、诺卡酮、降龙涎醚、芳樟醇氧化物、玫瑰醚等。对食品加工过程中的风味物质进行回收,然后重新加入到最终的产品中,是一种保持食品原有天然风味的有效途径。介绍了蒸馏技术、膜蒸馏技术、超临界流体萃取技术以及吸附技术在风味物质回收中应用的研究情况。咸味香精是天然香精市场的重要组成部分,是我国香料香精市场的拳头产品,新的技术和应用领域的研究开发将是咸味香精可持续发展的关键。The natural flavors and flavorings have been developing fast in recent years.The driving forces leading to this trend could be due to two factors,one is to satisfy the psychological need of consumers to natural products,and the other is for the sustainable development,which is a much more important factor.Therefore,“natural”has become the core of research of flavors and flavorings recently.The advances in preparation of some important flavors by biotechnology have been introduced,including vanillin,carvone,nootkatone,Ambrox,linalool oxide,rose oxide.Recovering flavors in the process followed by adding back to final products was an effective method to keep the natural flavor of food.Four techniques have been reported widely to apply for flavor recovery,including distillation,membrane distillation,supercritical fluid extraction,and adsorption.Savory flavorings are one important part of natural flavorings market,which are the most competitive products in Chinese market.The development of new technology and application will be crucial to their continuous growth.

关 键 词：食品香料 生物技术 香味物质回收 咸味香精 

分 类 号：TS202.3[轻工技术与工程—食品科学]