摘要
本文综述中式菜肴挥发性风味成分的主要种类、提取分析技术以及品质评价方法的研究进展.挥发性风味成分是构成中式菜肴独特风味的核心因素,现有的提取与分析技术涵盖各类萃取技术与色谱联用技术,且不同技术系统各有优缺点.在品质评价方面,研究人员结合仪器分析的客观性和人的主观性,将感官评价、仪器检测技术、综合评价方法广泛用于中式菜肴的风味评定.研究表明,不同种类中式菜肴中挥发性风味物质的组成及浓度分布具有显著差异,这类物质的组合是构成食品综合风味特征的核心要素.后续研究可进一步结合高分辨率检测平台与分子感官组学技术,系统分析其在加工过程中风味演变规律及其动态形成机制,为风味品质的精准调控提供科学支撑.
The research progress on the main types of volatile flavor components in Chinese cuisine,their extraction and analysis techniques,as well as quality evaluation methods is reviewed.The volatile flavor components are key factors in the unique flavor of Chinese cuisine.Their extraction and analysis techniques include various extraction technologies and chromatography-coupled technologies,and each technical system has its own advantages and disadvantages.In terms of quality evaluation,researchers have combined the objectivity of instrumental analysis with the subjectivity of human,sensory evaluation,instrumental techniques and comprehensive evaluation methods have been widely applied in the flavor evaluation of volatile flavor components in Chinese cuisine.The research shows that the composition and concentration distribution of various volatile flavor substances in Chinese cuisine have significant differences,and the combination of these substances constitutes the core elements of the comprehensive flavor characteristics of food.Subsequent research can further integrate high-resolution detection platforms with molecular sensomics technology to systematically analyze the flavor evolution laws and dynamic formation mechanisms during processing,providing scientific support for the precise regulation of flavor quality.
作者
赵茹
沈玲琦
严珮瑜
严媛
楼彦全
李祖光
ZHAO Ru;SHEN Lingqi;YAN Peiyu;YAN Yuan;LOU Yanquan;LI Zuguang(College of Chemical Engineering,Zhejiang University of Technology,Hangzhou 310014,China;College of Chemistry,Nankai University,Tianjin 300071,China)
出处
《分析测试技术与仪器》
2026年第1期61-68,共8页
Analysis and Testing Technology and Instruments
基金
国家自然科学基金面上项目(22174129)
浙江省自然科学基金项目(LZY21E030001)。
关键词
挥发性风味成分
中式菜肴风味分析
品质评价
提取分析技术
volatile flavor compounds
flavor analysis of Chinese cuisine
quality evaluation
extraction analysis techniques
