摘要
随着消费者对食品风味质量的日益重视,食品风味逐渐成为研究热点。食品的香气馥郁复杂,难以准确定性定量,各种香气成分之间及其与食品基质间的相互作用导致混合香气的协同、加成、折中、掩盖等作用,这些作用决定了最终食品的风味和品质。目前,关于风味物质协同作用的研究主要集中香精调配中,鲜有文章系统地对食品中的风味物质协同作用进行阐述。本文主要综述了香气协同探究历程、宏观[阈值法、S型曲线法、风味活性值法(odor activity value,OAV)和σ-τ图法]研究方法和微观研究方法(离子浓度变化对嗅觉受体活性水平)的研究进展;总结了乳制品、酒类和肉类中发生的风味协同作用的规律和作用机制,并对未来的发展趋势进行了展望,以期能为食品风味和品质的改良提供理论依据。
With the increasing attention of consumers to the quality of food flavor,food flavor has gradually become a research hotspot.The aroma of food is complex and difficult to be determined qualitatively and quantitatively.The interaction between various aroma components and food matrix leads to the synergistic,additive,eclectic and masking effects,which determine the flavor and quality of the final food.At present,the research on the synergistic effect of flavor substances mainly focuses on the blending of aromas.Few articles have systematically expounded the synergistic effect of flavor substances in food.This paper mainly reviewed the research progress of synergistic effect,the macroscopical research methods[threshold method,S-curve method,odor activity value(OAV)method andσ-τdiagram method]and microcosmic research methods(the change of ion concentration on the activity level of olfactory receptor),summarized the mechanism of the synergistic effect in dairy products,wine and meat,and discussed the future development trend,so as to provide theoretical basis for the improvement of food flavor and quality.
作者
陈臣
袁佳杰
杨仁琴
于海燕
田怀香
CHEN Chen;YUAN Jia-Jie;YANG Ren-Qin;YU Hai-Yan;TIAN Huai-Xiang(School of Perfume and Aroma Technology,Shanghai Institute of Technology,Shanghai 201418,China;Kangyuan Dairy Co.,Ltd.,Yangzhou Unversity,Yangzhou 225000,China)
出处
《食品安全质量检测学报》
CAS
2020年第3期663-668,共6页
Journal of Food Safety and Quality
基金
国家自然基金面上项目(31972197)
扬州市“绿扬金凤计划”优秀博士项目(yzlyjfjh2016YB107).
关键词
食品
香气协同
风味
food
synergistic effect
flavor
