腐乳中挥发性风味物质的研究进展  

Research Progress of Volatile Flavor Substances in Fermented Bean Curd

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

机构地区：[1]北京工商大学轻工科学与工程学院,北京100048

出　　处：《中国调味品》2024年第5期195-199,共5页China Condiment

基　　金：国家自然科学基金重点项目(32130083)。

摘　　要：腐乳是我国特有的一种发酵调味品,风味是其重要的感官特征,是决定腐乳品质的重要因素之一。文章介绍了2017—2023年腐乳挥发性风味物质的研究进展,包含腐乳中风味物质的分离提取方法、形成过程、主要分类(白腐乳、红腐乳、青腐乳)、风味物质组成、风味物质形成的影响因素,并对腐乳风味物质的研究趋势进行了展望,为腐乳的风味研究提供了一定的参考。Fermented bean curd is a special fermented condiment in China.Flavor is an important sensory characteristic and one of the important factors that determine the quality of fermented bean curd.In this paper,the research progress of volatile flavor substances in fermented bean curd from 2017 to 2023,including the separation and extraction methods,formation process,main classification(white fermented bean curd,red fermented bean curd,grey fermented bean curd),composition of flavor substances and the factors affecting the formation of flavor substances in fermented bean curd,are introduced and the research trend of flavor substances in fermented bean curd is prospected,which has provided certain references for the flavor research of fermented bean curd.

关 键 词：腐乳 风味物质 分离提取 影响因素 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]