摘要
发酵蔬菜的风味是决定其感官品质的重要因素。不同的发酵蔬菜产品风味各异,其风味的形成机制和分析技术随着原料和加工工艺的改变而有所不同。本文概述了发酵蔬菜风味的变化规律及形成机理,并对其分析技术的研究进展进行综述。
The sensory quality of fermented vegetable is highly correlated with flavor. Different fermented vegetable products might have different flavor. The formation mechanism and analysis technique of fermented vegetable flavor depend on raw materials and processing technology. This paper introduces the formation mechanism and variation trends of flavor during vegetable fermentation. Flavor analysis methods in fermented vegetables are also reviewed.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2014年第2期217-224,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
广东省现代农业产业技术体系项目
关键词
发酵蔬菜
风味
形成机制
分析技术
fermented vegetable
flavor
formation mechanism
analysis technics
