摘要
酸笋是我国西南地区典型的传统发酵蔬菜,其风味品质是评价产品品质的重要指标。酸笋风味的形成与发酵过程中微生物代谢及风味物质变化密切相关。传统风味分析方法存在检测周期长、应用受限等问题。近年来,电子鼻、电子舌和光谱分析等智能化检测技术逐渐应用于发酵食品风味评价领域。综述了酸笋风味特征及其微生物基础的研究进展,重点总结智能化检测技术在酸笋风味分析中的应用现状,并对其发展方向进行了展望。
Sour bamboo shoots are a typical traditional fermented vegetable in southwestern China,and their flavor quality is an important indicator for evaluating product quality.The formation of sour bamboo shoot flavor is closely related to microbial metabolism and the dynamic changes of flavor compounds during fermentation.Traditional flavor analysis methods suffer from limitations such as long detection cycles and restricted applicability.In recent years,intelligent detection technologies,including electronic nose,electronic tongue,and spectroscopic analysis,have been increasingly applied to flavor evaluation in fermented foods.This paper reviewed recent research progress on the flavor characteristics of sour bamboo shoots and their microbial basis,with a particular focus on the application status of intelligent detection technologies in sour bamboo shoot flavor analysis.Future development trends in this field were also discussed.
作者
卢燕燕
范兴
陈江枫
吴建文
沈冰
LU Yanyan;FAN Xing;CHEN Jiangfeng;WU Jianwen;SHEN Bing(Guangxi Vocational and Technical College,Nanning,Guangxi 530226,China;State Key Laboratory of Non-food Biomass Energy Technology,Nanning,Guangxi 530226,China;Guangxi Forestry Research Institute,Nanning,Guangxi 530002,China)
出处
《农产品加工》
2026年第3期115-119,共5页
Farm Products Processing
基金
非粮生物质能技术全国重点实验室开放课题(SKL-NFBET-2025-25)
广西高校中青年教师科研基础能力提升项目(桂教科研〔2022〕2号2022KY0979)
广西职业技术学院科研项目(桂职院〔2024〕143号241205)。
关键词
酸笋
风味特征
微生物
智能化检测
研究进展
sour bamboo shoots
flavor characteristics
microorganisms
intelligent detection
research progress
