分子感官科学在花椒风味评价中的应用研究进展
Research progress on the application of molecular sensory science in the evaluation of Zanthoxylum bungeanum flavor
钱杨 1王雪梅 2王传明 2沈秋霞 1胡涛2
作者信息
- 1. 四川工商职业技术学院,四川 成都 611830
- 2. 四川天味食品集团股份有限公司,四川 成都 610200
- 折叠
摘要
花椒中含有大量的香气化合物和滋味化合物,这些化合物构成了花椒独特的气味和滋味.分子感官科学作为一个多学科交叉技术,致力于从分子层面深入探索和研究食品的感官质量,包含感官评价与检测分析两方面.文章综述了分子感官科学技术在花椒风味评价中的应用研究进展,阐明了分子感官科学技术在花椒风味与感官质量评价中的重要意义,并对其未来发展方向进行了展望.
Abstract
There are amount of aroma compounds and taste compounds in Zanthoxylum bungeanum,which make it have a unique aroma and taste.Molecular sensory science,as an interdisciplinary technology,is committed to exploring and studying the sensory quality of food at the molecular level,including sensory evaluation and detection analysis.This article reviews the application research progress of molecular sensory science and technology in the evaluation of Zanthoxylum bungeanum flavor,elucidates the important significance of molecular sensory science and technology in the evaluation of Zanthoxylum bungeanum flavor and sensory quality,and looks forward to its future development direction.
关键词
分子感官科学/花椒/风味/感官评价Key words
molecular sensory science/Zanthoxylum bungeanum/flavor/sensory evaluation引用本文复制引用
出版年
2024
国家科技期刊平台
NSTL
万方数据