摘要
蟹一直都是人们喜食的水产品之一。近十几年来,国内外许多专家学者都致力于对蟹类营养成分的研究,而对其挥发性风味物质研究较少,且研究时缺乏比较及统一性的归纳、整理。本文搜集了近20篇研究各种淡、海水蟹挥发性成分的外文文献,计算其ROAV值后采用主成分分析等方法对蟹风味物质进行数理统计分析,获得了表征各种蟹类风味的可能关键特征性风味物质,期望可以为将来破解蟹"味冠百物之鲜"之迷提供理论依据与方法借鉴。
Crabs are one of the most favorite aquatic products in people＇s daily life. Over the past decade, domestic and foreign experts focused on crabs＇ nutritional components but paid few attention to their volatile compounds. What＇s more,tess work have been done to make comparison and a summary about all researchers work. This paper collected nearly 20 foreign research references about the volatile compounds of fresh and sea water crabs. After exacting and assembling references＇ data,we firstly calculated the ROAV values and then used Principal Component Analysis（PCA） to analyze them. Therefore,the characteristic key volatile compounds of different crabs were attempted to be identified. Through this work we hope it would offer some theoretical and practical basis to work out the puzzle why crabs can be regard as the most umami food.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第13期410-416,共7页
Science and Technology of Food Industry
基金
上海市农委"上海市中华绒螯蟹产业技术体系建设"项目
上海市教委"食品质量与安全"重点学科建设项目(J50704)
关键词
蟹
风味
气味活性值
主成分分析
crab
flavor
odor activity value
principle component analysis
