腐乳中挥发性风味物质的研究进展
Research Progress of Volatile Flavor Substances in Fermented Bean Curd
龚悦 1郭峰 1刘永国 1田红玉 1杨绍祥1
作者信息
- 1. 北京工商大学轻工科学与工程学院,北京 100048
- 折叠
摘要
腐乳是我国特有的一种发酵调味品,风味是其重要的感官特征,是决定腐乳品质的重要因素之一.文章介绍了 2017-2023年腐乳挥发性风味物质的研究进展,包含腐乳中风味物质的分离提取方法、形成过程、主要分类(白腐乳、红腐乳、青腐乳)、风味物质组成、风味物质形成的影响因素,并对腐乳风味物质的研究趋势进行了展望,为腐乳的风味研究提供了 一定的参考.
Abstract
Fermented bean curd is a special fermented condiment in China.Flavor is an important sensory characteristic and one of the important factors that determine the quality of fermented bean curd.In this paper,the research progress of volatile flavor substances in fermented bean curd from 2017 to 2023,including the separation and extraction methods,formation process,main classification(white fermented bean curd,red fermented bean curd,grey fermented bean curd),composition of flavor substances and the factors affecting the formation of flavor substances in fermented bean curd,are introduced and the research trend of flavor substances in fermented bean curd is prospected,which has provided certain references for the flavor research of fermented bean curd.
关键词
腐乳/风味物质/分离提取/影响因素Key words
fermented bean curd/flavor substances/separation and extraction/influencing factors引用本文复制引用
基金项目
国家自然科学基金重点项目(32130083)
出版年
2024
NETL
NSTL
维普
万方数据