什么有助于芝麻味的丰富性和稳定性?
Yini Yang1,2, Linhai Wang1, Qianchun Deng1
1Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan, China.
Comprehensive reviews in food science and food safety
|April 17, 2025
概括
本综述详细介绍了加工芝麻食品中的187种风味化合物,重点关注硫和异环化合物. 未来的研究应该使用机器学习来实时优化风味,并创建风味数据库.
科学领域:
- 食品科学 食品科学 食品科学
- 分析化学 分析化学
- 感官科学 感官科学
背景情况:
- 芝麻是一种具有历史意义的油作物,因其独特的风味和多用途而受到重视.
- 了解稳定和强大的风味成分是提高芝麻产品质量和价值的关键.
- 像芝麻素,芝麻醇和芝麻这样的多素有助于芝麻产品的风味和稳定性.
研究的目的:
- 综合审查加工芝麻食品的风味特征的进展.
- 系统地对有助于芝麻味的化合物进行分类,重点关注含硫和异环化合物.
- 探索各种因素对芝麻味道的分子感官影响.
主要方法:
- 关于芝麻食品风味的最新研究的文献综述.
- 对187种已识别的风味化合物的系统分类.
- 从分子感官角度进行分析,考虑影响因素.
主要成果:
- 鉴定和分类了187种负责芝麻味的化合物.
- 突出了含硫和异环化合物的重要性.
- 讨论了天然多 (芝麻,芝麻醇,芝麻) 在风味和稳定性方面的作用.
结论:
- 未来的研究应该使用机器学习来实时优化风味.
- 建议使用先进的检测技术建立一个全面的芝麻食品风味数据库.
- 这些进展将促进营养丰富,美味的芝麻产品的开发,满足消费者需求并促进产业的发展.
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