摘要
鱼肉以其独特的风味受到人们的喜爱。鱼肉风味物质是极其复杂的混合物,由非挥发性滋味活性物质和挥发性香味化合物构成。各种化合物对于风味都有不同程度的贡献。本文对鱼肉中主要风味化合物及其检测手段进行了系统阐述,同时也对鱼肉风味的深入研究做了展望。
Fish is famous for its deliciousness. Fish flavor substances are very complicated compounds, which are composed of non-volatile taste-active compounds and volatile aroma compounds. Every compound contributes differently to flavor. The paper summarized the main flavor compounds of fish and their detection means, and prospected the deeper research to fish flavor.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第6期375-378,383,共5页
Science and Technology of Food Industry
基金
上海市科委部分地方院校计划项目(08390513900)
"十一五"国家科技支撑计划课题(2008BAD94B09)
2007年度高等学校博士学科点专项科研基金(20070264003)
关键词
鱼肉
风味
检测手段
进展
fish
flavor
detection means
progress
