酱中挥发性风味物质的研究进展  

Research Progress of Volatile Flavor Compounds in Sauce

作　　者：郭峰 刘永国[1] 田红玉[1] 杨绍祥[1] GUO Feng;LIU Yong-guo;TIAN Hong-yu;YANG Shao-xiang(School of Light Industry,Beijing Technology and Business University,Beijing 100048,China)

机构地区：[1]北京工商大学轻工科学技术学院,北京100048

出　　处：《中国调味品》2023年第2期195-198,212,共5页China Condiment

基　　金：国家自然科学基金重点项目(32130083)。

摘　　要：酱是一种对人类饮食产生重要影响的调味品,风味是评价酱品质的重要指标之一。文章介绍了以大豆、蚕豆、辣椒和小麦为主要原料的酱中挥发性物质的研究状况,包含酱中风味物质的提取分析方法和重要风味物质,并对今后酱中挥发性风味物质的进一步研究进行了展望。Sauce is a kind of condiment that has an important effect on human diet, and flavor is one of the important indexes to evaluate the quality of sauce. In this paper, the research status of volatile compounds in sauce with soybean, broad bean, pepper and wheat as the main raw materials, including the extraction and analysis methods of flavor compounds and important flavor compounds in sauce is introduced, and the further research on volatile flavor compounds in sauce in the future is prospected.

关 键 词：酱 挥发性物质 提取 分析 研究进展 

分 类 号：TS264.24[轻工技术与工程—发酵工程]