荞麦制品感官分析及香气成分研究进展  

Reviews on the Sensory Evaluation and Volatile Components of Buckwheat Products

作　　者：赵鑫 韩彦龙 李新民 王振 张宝林 ZHAO Xin;HAN Yan-long;LI Xin-min;WANG Zhen;ZHANG Bao-lin(Institute of Agricultural Products Processing, Shanxi Academy of Agriculture Science, Taiyuan 030031, Shanxi, China)

机构地区：[1]山西省农业科学院农产品加工研究所,山西太原030031

出　　处：《食品研究与开发》2019年第9期198-204,共7页Food Research and Development

基　　金：国家科技支撑计划(2014BAD07B04)

摘　　要：荞麦营养丰富,富含芦丁等生物类黄酮化合物,是生产功能性食品的重要原料,但因其特有的苦涩味造成产品口感较差,对荞麦产品的开发带来一定的负面影响。该文综述各种荞麦产品的感官评价和挥发性成分的研究进展,以期为荞麦产品的进一步优化提供参考。Buckwheat is one important ingredient of producing functional food, for it has rich nutritious and bioflaavonoids (such as rutin). The special bitterness leads to the poor taste of buckwheat products, which brings certain negative effects on the development of buckwheat production. In order to provide some references on the development of buckwheat products, this essay analyzed the sensory evaluation and volatile components of buckwheat products.

关 键 词：荞麦 加工产品 工艺 配方 感官分析 香气成分 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]