食品风味物质合成机理及检测方法研究进展  

Research Progress on Synthesis Mechanism and Detection Methods of Food Flavor Substances

作　　者：吴鸣 吴浚滢 范琦琦 张光[1] 刘晓飞[1] 张娜[1] WU Ming;WU Junying;FAN Qiqi;ZHANG Guang;LIU Xiaofei;ZHANG Na(Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang Province,Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges,College of Food Engineering,Harbin University of Commerce,Harbin 150028,China)

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江省普通高等学校食品科学与工程重点实验室,黑龙江省谷物食品与资源综合加工重点实验室,黑龙江哈尔滨150028

出　　处：《食品科学》2024年第16期329-336,共8页Food Science

基　　金：“十四五”国家重点研发计划重点专项(2021YFD2100902-3);营养保健系列米粉产品关键技术开发及产业化示范项目(ZY2022B-HRB-12)。

摘　　要：风味物质赋予食品独一无二的特质,决定感官评价指标中的香和味,可直观影响食品质量,反映食品的特征品质和质量要求,是食品品质重要特征之一。风味物质对食品的研究、生产及消费均有重要作用,对其进行深入研究、开发与利用对食品产业的发展有重要作用。本文介绍食品中风味物质的定义及分类,阐述脂肪酸代谢、氨基酸代谢和碳水化合物代谢等途径合成风味物质的机理,综述风味物质检测方法及其在食品加工工业中的应用,并对风味物质检测的局限性和未来检测的发展方向进行展望,以期为食品风味物质的开发利用提供方向。Flavor substances endow foods with unique characteristics,which determine the aroma and taste sensory attributes of foods,directly affect food quality and reflect the characteristic quality and quality requirements of foods.Flavor substances play an important role in the research,production and consumption of foods,and deep research,development and utilization of flavor substances are important for the development of the food industry.In this paper,the definition and classification of flavor substances in foods are introduced,the synthesis mechanism of flavor substances through the fatty acid,amino acid,and carbohydrate metabolic pathways are elucidated,and the detection methods of flavor substances and their applications in the food processing industry are reviewed.Finally,the limitations of flavor substance detection are discussed and an outlook on future directions in this field is given.We hope that this review will provide directions for the development and utilization of food flavor substances.

关 键 词：风味物质 合成机理 代谢途径 检测方法 应用 

分 类 号：TS202.1[轻工技术与工程—食品科学]