食用菌呈味物质及其检测技术、应用的研究进展OACSTPCD
Research Progress on Edible Fungus Flavor Substances and Their Detection Technology and Application
食用菌味道鲜美、营养丰富,近年来,作为一种健康营养类食品,食用菌越来越受欢迎.食用菌富含丰富的风味物质,挥发性风味物质和非挥发性风味物质是构成其风味体系的主要呈味组成部分.本文综述了近年来食用菌中主要呈鲜甜风味的非挥发性呈味物质,包括游离氨基酸、可溶性糖、呈味核苷酸等,以及挥发性风味物质,包括呈蘑菇风味的含硫化合物及醇、酮类化合物,呈清香风味的醛类、酯类等的研究现状,并对电子鼻、电子舌、气相色谱联用技术等检测方法进行了归纳总结,并综述了食用菌在风味物质方向的应用研究进展,旨在为更好的研究食用菌风味物质提供参考.
As a healthy and nutritious food,edible fungi are becoming increasing popular characterizing with delicious in recent years.Edible fungi are rich in flavor substances.Volatile flavor substances and non-volatile flavor substances are the main flavor components that constitute their flavor system.In this paper,the research status of non-volatile flavor substances with fresh and sweet flavors,including free amino acids,soluble sugars,flavored nucleotides,etc.As well as volatile flavor substances,including sulfur-containing compounds,alcohols and ketones with mushroom flavor,and aldehydes and esters with clear flavor are reviewed in recent years,and the detection methods such as electronic nose,electronic tongue and gas chromatography technology are summarized,and the application research progress of edible fungi in the field of flavor substances is reviewed,aiming to provide a guidance for better research on edible fungus flavor subs-tances.
于梓芃;李宁阳;弓志青;王文亮;贾凤娟;崔文甲;徐宗海;宋莎莎;李永生
山东省农业科学院农产品加工与营养研究所,农业农村部新食品资源加工重点实验室,山东省农产品精深加工技术重点实验室,山东济南 250100||山东农业大学食品科学与工程学院,山东泰安 271000山东农业大学食品科学与工程学院,山东泰安 271000山东省农业科学院农产品加工与营养研究所,农业农村部新食品资源加工重点实验室,山东省农产品精深加工技术重点实验室,山东济南 250100泰安市永乐食用菌科技有限公司,山东泰安 271000
园艺学与植物营养学
食用菌呈味物质风味特性检测技术
edible fungiflavoring substancesflavor characteristicsdetection technology
《食品工业科技》 2024 (002)
373-379 / 7
山东省重点研发计划(2022TZXD0024);山东省重点研发计划(2022TZXD0025);山东省农业科学院农业科技创新工程项目(CXGC2022A36);2022年度山东省重点扶持区域引进急需紧缺人才项目"食用菌主食及休闲食品加工关键技术研发及产业化示范项目";山东省食用菌创新团队产后加工岗位专家项目(SDAIT-07-09).
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