摘要
本文主要就蛋白质、多糖、其它的非脂类化合物及脂类物质与风味化合物间的相互作用及其对风味释放与风味感觉的影响进行了较系统详细的综述。
Interactions between flavor compounds and food ingredients, such as proteins, polysaccharide, other nonfat compounds and fat, are reviewed and their influences on flavor release and flavor perception are discussed in this paper.
