传统发酵食品不良风味调控研究进展  

Research progress in regulation of undesirable flavor of traditional fermented foods

作　　者：辛易燃 武俊瑞[1,3] 安飞宇 薛瑞霞 曹恺欣 乌日娜 XIN Yiran;WU Junrui;AN Feiyu;XUE Ruixia;CAO Kaixin;WU Rina(College of Food Science,Shenyang Agricultural University,Shenyang 110866,China;Engineering Research Center of Food Fermentation Technology,Shenyang 110866,China;Key Laboratory of Microbial Fermentation Technology Innovation,Shenyang 110866,China)

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110866 [2]辽宁省食品发酵技术工程研究中心,辽宁沈阳110866 [3]沈阳市微生物发酵技术创新重点实验室,辽宁沈阳110866

出　　处：《中国酿造》2022年第12期15-21,共7页China Brewing

基　　金：国家自然科学基金面上项目(31972047);辽宁省自然科学基金地区联合基金项目(2020-MZLH-34);沈阳市科技创新平台项目(项目批准号:21-103-0-14,21-104-0-28)。

摘　　要：传统发酵食品历史悠久,品种众多,因其独特的风味深受广大消费者青睐。然而,其风味受原辅料、微生物及其代谢产物、环境、操作等方面影响很大,稍有不当就会产生不良风味,传统发酵食品不良风味调控是传统发酵食品加工的关键。该文通过剖析传统发酵食品的等主要不良风味物质及其来源,对传统发酵食品的不良风味的感官评价、不良风味物质基础、生成机理、影响因素及其调控机制等方面的最新研究进展进行综述,以期为传统发酵食品生产加工过程风味品质调控提供参考。Traditional fermented food has a long history and with many varieties, and is favored by the majority of consumers due to its unique flavor.However, its flavor is greatly affected by raw materials, microorganisms and their metabolites, environment, operation and other aspects, and a slight impropriety could produce undesirable flavor. The key of traditional fermented food processing is to control the undesirable flavor. In this paper, the latest research progress in the sensory evaluation of traditional fermented food, the basis of undesirable flavor substances, generation mechanism, influencing factors and their regulation mechanisms were reviewed by analyzing the main undesirable flavor substances and their sources, in order to provide reference for the flavor quality regulation of traditional fermented food production and processing.

关 键 词：传统发酵食品 微生物 不良风味 风味调控 控制措施 

分 类 号：TS201.6[轻工技术与工程—食品科学]