的挥发性化合物和香味特征:一个审查
Guangmei Deng1,2, Jieqing Li1, Honggao Liu3
1College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China.
Critical reviews in food science and nutrition
|October 3, 2023
概括
香味受到347多种挥发性化合物 (VC) 的影响,是消费者选择的关键. 了解VCs的生产和影响因素对于风味的发展至关重要.
科学领域:
- 食品科学 食品科学 食品科学
- 分析化学 分析化学
- 菌类学 菌类学是指菌类学.
背景情况:
- 因其药用和营养特性而受到重视.
- 香味是影响消费者对偏好的关键因素.
- 挥发性化合物 (VCs) 显著促进了的香味.
研究的目的:
- 审查中常见的VCs的生产,作用和贡献.
- 探索特征VC和影响香味的因素的方法.
- 识别有关VC生产机制及其影响的知识差距.
主要方法:
- 关于挥发性化合物研究的文献综述.
- 使用组合分析技术识别和描述虚拟货币.
- 分析影响VC特征的因素,包括遗传学,种植和加工.
主要成果:
- 在中发现了347多种常见的VC,包括化物,,酒精和硫化合物.
- 提取和识别虚拟货币至关重要,综合分析方法被证明是有效的.
- 的VC和香味受到遗传学,生长条件和加工方法的影响.
结论:
- 挥发性化合物是香味和消费者吸引力的核心.
- 需要进一步的研究来阐明VC生产的机制及其对芳香的确切贡献.
- 了解这些机制将有助于开发可取的味道.
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