摘要
风味品质是食品质量的重要影响因素,然而,风味在生产加工等环节极易发生劣变,产生具有不愉快气味的挥发性物质,食品中普遍存在的异味问题严重制约了食品产业发展.本研究概述了食品异味现象的普遍性,介绍了食品异味鉴定技术方法,重点阐述了食品异味产生原因及控制措施,展望了今后食品异味问题的重点研究方向,旨在为研究者攻克食品异味难题,保障食品优质风味品质提供参考和指导.
Flavor quality is an important factor of food quality.However,flavor is prone to deterioration in the production and processing of food,resulting in formation of volatile substances with unpleasant odors.The off-odor problems in food is so common that it has seriously restricted the development of food industry.This paper summarized the universality of off-flavor phenomenon in food,introduced the techniques used for identification of off-flavor contributors,emphatically expounded the causes and control measures of food off-flavor,and finally prospected the key research directions focusing on food off-flavor in the future,in order to provide reference and guidance for researchers to solve the problem of food off-flavor and guarantee the quality of food flavor.
作者
孙钰清
吴继红
庞雪莉
SUN Yu-Qing;WU Ji-Hong;PANG Xue-Li(Tobacco Research Institute of Chinese Academy of Agricultural Sciences,Laboratory of Tobacco and Aromatic Plants Quality and Safety Risk Assessment,Ministry of Agriculture and Rural Affairs,Qingdao 266101,China;Engineering Research Center of Fruit and Vegetable Processing,Ministry of Education,Key Open Laboratory of Fruit and Vegetable Processing,Ministry of Agriculture,College of Food Science and Nutrition Engineering,China Agricultural University,Beijing 100048,China)
出处
《食品安全质量检测学报》
CAS
2019年第15期4832-4839,共8页
Journal of Food Safety and Quality
基金
国家自然科学基金项目(31601483)
国家特色农产品质量安全风险评估专项项目(GJFP201801003)
中国农业科学院科技创新工程项目(ASTIP-TRIC-06)~~
关键词
风味品质
异味
鉴定方法
形成机制
调控措施
flavor quality
off-flavor
identification techniques
formation mechanisms
regulation measures
