食品科学技术学报2018，Vol.36Issue(2)：1-11,11.DOI:10.3969/j.issn.2095-6002.2018.02.001
食品香料香精发展趋势
Advances and Trends in Study on Flavors and Flavorings
摘要
Abstract
The natural flavors and flavorings have been developing fast in recent years. The driving forces leading to this trend could be due to two factors,one is to satisfy the psychological need of consumers to natural products,and the other is for the sustainable development,which is a much more important fac-tor. Therefore,"natural"has become the core of research of flavors and flavorings recently. The advances in preparation of some important flavors by biotechnology have been introduced,including vanil-lin,carvone,nootkatone,Ambrox,linalool oxide,rose oxide. Recovering flavors in the process followed by adding back to final products was an effective method to keep the natural flavor of food. Four tech-niques have been reported widely to apply for flavor recovery, including distillation, membrane distil-lation,supercritical fluid extraction,and adsorption. Savory flavorings are one important part of natural flavorings market,which are the most competitive products in Chinese market. The development of new technology and application will be crucial to their continuous growth.关键词
食品香料/生物技术/香味物质回收/咸味香精Key words
flavors/biotechnology/flavor recovery/savory flavorings分类
轻工纺织引用本文复制引用
田红玉,陈海涛,孙宝国..食品香料香精发展趋势[J].食品科学技术学报,2018,36(2):1-11,11.基金项目
国家重点研发计划项目(2016YFD0400801). （2016YFD0400801）
