醬中揮發(fā)性風(fēng)味物質(zhì)的研究進(jìn)展

摘要：醬是一種對(duì)人類飲食產(chǎn)生重要影響的調(diào)味品，風(fēng)味是評(píng)價(jià)醬品質(zhì)的重要指標(biāo)之一。文章介紹了以大豆、蠶豆、辣椒和小麥為主要原料的醬中揮發(fā)性物質(zhì)的研究狀況，包含醬中風(fēng)味物質(zhì)的提取分析方法和重要風(fēng)味物質(zhì)，并對(duì)今后醬中揮發(fā)性風(fēng)味物質(zhì)的進(jìn)一步研究進(jìn)行了展望。

關(guān)鍵詞：醬；揮發(fā)性物質(zhì)；提??；分析；研究進(jìn)展

中圖分類號(hào)：TS264.24文獻(xiàn)標(biāo)志碼：A文章編號(hào)：1000-9973（2023）02-0195-04

Abstract： Sauce is a kind of condiment that has an important effect on human diet， and flavor is one of the important indexes to evaluate the quality of sauce. In this paper， the research status of volatile compounds in sauce with soybean， broad bean， pepper and wheat as the  main raw materials， including the extraction and analysis methods of flavor compounds and important flavor compounds in sauce is introduced， and the further research on volatile flavor compounds in sauce in the future is prospected.

Key words： sauce; volatile compounds; extraction; analysis; research progress

作者簡(jiǎn)介：郭峰（1998－），男，碩士，研究方向：食品風(fēng)味分析。（剩余11574字）