摘要
豆瓣是一种具有传统特色的发酵豆制品,其香味纯正、滋味醇厚,尤其是川菜烹饪必不可少的调味品。豆瓣在发酵过程中利用微生物作用产生了复杂多变的风味成分,它们一起构成了豆瓣的风味特点,也是产品品质评价的重要指标。对豆瓣风味物质的研究有助于豆瓣产品的进一步了解。文章阐述了豆瓣中风味物质的提取分析方法、辣味物质、鲜味物质以及挥发性香气成分的研究现状,以期为豆瓣研究者提供一定的参考。
Broad bean paste is a kind of fermented bean product with traditional characteristics,which has pure aroma and mellow taste.It＇s an essential condiment for dishes,especially for Sichuan cuisine.In the process of fermentation,complex and changeable flavor components are produced through microbial actions,which form the flavor characteristics of broad bean paste together,and are also important indicators of product quality evaluation.The study on the flavor components of broad bean paste is helpful for the people to know more about the broad bean paste products.In this paper,the current research status,including the extraction and analysis methods of flavor components,spicy substances,umami substances and volatile aroma components are introduced in order to provide some references for researchers.
作者
杨国华
杨帆
叶玉矫
陈文涓
廖梓羽
张松
赵志峰
YANG Guo-hua;YANG Fan;YE Yu-jiao;CHEN Wen-juan;LIAO Zi-yu;ZHANG Song;ZHAO Zhi-feng(Dandan Pixian County Broad Bean Paste Group Co. , Ltd. in Sichuan Province, Chengdu 611732, China;Sichuan University, Chengdu 610065, China)
出处
《中国调味品》
CAS
北大核心
2018年第6期194-200,共7页
China Condiment
关键词
豆瓣
提取分析
辣味物质
鲜味物质
挥发性组分
broad bean paste
extraction and analysis
spicy substances
umami substances
volatile components
