风味组学在中式预制菜品开发中的应用  

Application of Flavoromics in the Development of Chinese Pre-Prepared Dishes

作　　者：马达 肖珊 王波 蔡燕雪 王际辉 MA Da;XIAO Shan;WANG Bo;CAI Yanxue;WANG Jihui(School of Life and Health Technology,Dongguan University of Technology,Dongguan 523808,China;Dongguan Prefabricated Food Innovation Development and Quality Control Key Laboratory,Dongguan 523808,China;Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry,Dongguan 523808,China)

机构地区：[1]东莞理工学院生命健康技术学院,广东东莞523808 [2]东莞市预制菜创新发展与品质控制重点实验室,广东东莞523808 [3]中国轻工业健康食品开发与营养调控重点实验室,广东东莞523808

出　　处：《食品安全导刊》2023年第33期167-170,共4页China Food Safety Magazine

摘　　要：中式预制菜市场规模日益增长。基于多平台、高通量的风味组学技术对于基料复杂的中式菜肴预制化的作用不可小觑。本文综述了风味组学的核心研究内容及其在中式菜肴预制化过程中的应用,旨在为中式预制菜研发者提供研究思路及参考。The market for Chinese pre-prepared dishes is experiencing substantial growth.Flavoromics,a technology based on multi-platform and high-throughput,plays a significant role in the development process of Chinese dishes with complex ingredients.This article reviews the primary research content of flavoromics and its application in the pre-preparation process of Chinese dishes.The objective is to provide research ideas and references for developers of Chinese pre-prepared dishes.

关 键 词：风味组学 中式预制菜 品质提升 

分 类 号：TS972.152[轻工技术与工程] TS201.2