食品与发酵工业2024，Vol.50Issue(11)：367-378,12.DOI:10.13995/j.cnki.11-1802/ts.036331
生姜风味物质种类、影响因素及形成机制研究进展
Research progress on types,influencing factors,and formation mechanisms of ginger flavor substances
摘要
Abstract
As a traditional medicinal and food plant,ginger is loved by consumers for its unique aromatic odor and distinctive pungent taste.Aroma composition is one of the main indicators to evaluate the quality of ginger.The aroma of ginger is composed of volatile flavor substances such as olefins,aldehydes,esters,alcohols,ketones,and acids,which are mainly produced during the growth and develop-ment of ginger and processing,giving the unique flavor of fresh or dried ginger.The formation of these flavor substances is not only related to the variety,but also influenced by external factors,and the related mechanisms are very complex.Therefore,this paper reviewed the types of flavor substances of ginger,summarized the main influencing factors(ginger variety and maturity,storage,pretreatment condi-tions and drying,etc.)affecting the flavor substances of ginger;and finally outlined the formation mechanism of flavor substances,aiming to provide a reference for the development of ginger flavor and high value-added products.关键词
生姜/风味物质/影响因素/形成机制Key words
ginger/flavor substance/influence factor/formation mechanism引用本文复制引用
肖新生,奉美桃,邓志薇,朱定萍,蒋黎艳..生姜风味物质种类、影响因素及形成机制研究进展[J].食品与发酵工业,2024,50(11):367-378,12.基金项目
湖南省自然科学基金面上项目(2021JJ30289) （2021JJ30289）
永州市指导性科技计划项目(2023YZ022) （2023YZ022）
