在热加工过程中,食品中主要挥发性气味硫化合物的形成背后的机制
Dongsheng Luo1, Binqiang Tian1, Jingxin Li1
1College of Tobacco Science, Henan Agricultural University, Zhengzhou, China.
Comprehensive reviews in food science and food safety
|July 20, 2024
概括
挥发性硫化合物 (VSCs) 是食品风味的关键. 这项研究详细介绍了它们的前体,中间体和形成规则,有助于管理加工食品的风味.
科学领域:
- 食品化学 食品化学
- 味道科学 味道科学
- 有机化学 有机化学
背景情况:
- 挥发性硫化合物 (VSC) 由于其低的感觉值和高反应性,显著影响食品的味道.
- 关于VSC形成机制的现有研究受到分散研究,未定义的中间体和复杂矩阵的限制.
- 了解VSC的形成对于控制加工食品中的风味特征至关重要.
研究的目的:
- 提供从前体原料到最终产品的VSC形成的全面概述.
- 阐明VSCs的化学特性,降解机制和反应规则.
- 根据确定的规则,在加工过程中解释典型食品中的VSC形成过程.
主要方法:
- 焦点从食品矩阵转移到硫化物进行详细分析.
- 总结了常见的含硫前体和反应性中间体的结构,来源和化学特征.
- 在典型的食品中通过应用已识别的反应规则,以化VSC形成.
主要成果:
- 关于含硫前体 (氨基酸,胺等) 的详细信息. 和中间体 (硫化,硫醇等) 的使用. 提供. 提供.
- 总结了影响VSC形成的降解机制,反应规则和矩阵效应.
- 在常见的食品加工场景中阐明了VSC形成途径.
结论:
- 这项工作提供了对VSC形成,桥梁前体,中间体和最终风味化合物的统一理解.
- 确定的规则和机制为预测和控制食品加工中的VSC产生提供了一个框架.
- 这种全面的概述对于提高食品行业的风味质量管理至关重要.
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