摘要
肉制品中含有大量的风味化合物(主要为香气与滋味化合物),然而只有极少部分影响着产品的最终风味。如何从大量的风味化合物中分离并鉴定出关键的香气或滋味化合物,是肉制品风味及其品质研究的热点问题。分子感官科学是分析化学、食品感官评价科学等多学科交叉的一门系统科学,其研究方法可以很好地解决上述问题。本文概述了分子感官科学在肉制品中的应用,并对分子感官科学不同分析技术的优缺点进行了归纳总结,同时对分子感官科学的评价方法进行了阐述,突出了重组与缺失实验对于进一步确认关键风味组分的重要性,为肉制品风味领域的研究、感官技术创新提供了一定的实践借鉴与理论依据。
Meat products contain a large number of flavor compounds(mainly aroma and taste compounds),but only a few of them affect the final flavor of the product.How to isolate and identify the key aroma or taste compounds from a large number of flavor compounds is a hot issue in the research on the flavor and quality of meat products.Molecular sensory science is a systematic science that integrates analytical chemistry,food sensory evaluation and other disciplines.Its research methods can solve the above problems well.In this paper,the application of molecular sensory science in meat products and the advantages and disadvantages of different analytical techniques are summarized.Meanwhile,the evaluation methods of molecular sensory science are expounded,and the importance of recombination and deletion experiments to further confirm the key flavor components are highlighted.This review provides a certain practical reference and theoretical basis for the research in the field of meat flavor and sensory technology innovation.
作者
关海宁
赵士发
刘登勇
刁小琴
闵爽
GUAN Haining;ZHAO Shifa;LIU Dengyong;DIAO Xiaoqin;MIN Shuang(College of Food Science and Technology,Bohai University,Fo od Safety Key Lab of Liaoning Province,National&Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,Jinzhou 121013,China;Cuisine Science Key Laboratory of Sichuan Province,Sichuan Tourism University,Chengdu 610100,China)
出处
《食品工业科技》
CAS
北大核心
2024年第6期352-361,共10页
Science and Technology of Food Industry
基金
烹饪科学四川省高等学校重点实验室2022年度资助项目(PRKX2022Z10)
辽宁省“揭榜挂帅”科技计划项目(2022JH1/10900011,2021JH1/10400033)
沈阳市关键技术攻关“揭榜挂帅”专项(2022210706000280)
渤海大学博士科研启动基金项目(05013/0520bs007)。
关键词
分子感官科学
肉制品
关键风味化合物
气相色谱-质谱法
气相色谱-嗅闻法
液相色谱-
质谱法
molecular sensory science
meat product
key flavor compounds
gas chromatography-mass spectrometry(GC-MS)
gas chromatography-olfactometry(GC-O)
liquid chromatography-mass spectrometry(LC-MS)
