摘要
生杏仁富含醛类、醇类等气味物质,具有鲜果、干草等气味,热加工处理和贮藏过程中的各种化学反应使杏仁的气味发生显著变化,这极大地影响了杏仁的风味品质。基于此,本文总结了生杏仁中重要的气味化合物,以及熟杏仁通过美拉德反应、脂肪酸的氧化、氨基酸和可溶性糖的降解等反应形成的主要香气化合物,对比不同热加工方式及其处理条件对杏仁香气化合物及其气味属性的影响,并进一步概述了贮藏期杏仁的主要香气化合物和异味化合物的组成变化,总结合理的贮藏方法及条件,最后对杏仁等坚果类食品未来可能的研究方向进行归纳展望,为杏仁等坚果的热加工和贮藏过程中风味品质调控提供理论依据和借鉴。
Raw almonds are rich in aldehydes,alcohols and other odorants contributing to fresh fruity and hay-like aromas.The flavor of almonds can change significantly due to various chemical reactions during thermal processing and storage,which can greatly affect its flavor quality.In this context,this review summarizes the major aroma compounds in raw almonds and the major aroma compounds formed by the Maillard reaction,the oxidation of fatty acids,and the degradation of amino acids and soluble sugars in roasted almonds,and it compares the effects of different thermal processing methods and conditions on the aroma compounds and aroma properties of almonds.In addition,this review summarizes the changes of the major aroma compounds and off-odor compounds in almonds during storage and the rational storage methods and conditions.Finally,possible future directions for research on almonds and other nuts are outlined.This review could provide a theoretical basis and reference for flavor quality control of almonds and other nuts during thermal processing and storage.
作者
陈臣
周洁
周琦
娄新曼
于海燕
袁海彬
田怀香
CHEN Chen;ZHOU Jie;ZHOU Qi;LOU Xinman;YU Haiyan;YUAN Haibin;TIAN Huaixiang(School of Perfume and Aroma Technology,Shanghai Institute of Technology,Shanghai 201418,China;Key Laboratory of Oilseeds Processing,Ministry of Agriculture and Rural Affairs,Wuhan 430062,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2023年第19期320-329,共10页
Food Science
基金
农业农村部油料加工重点实验室开放基金资助项目(202103)。
关键词
杏仁
香气物质
热加工
贮藏
异味
almonds
aroma compounds
thermal processing
storage
off-odor
