食品与发酵工业2024，Vol.50Issue(13)：349-358,10.DOI:10.13995/j.cnki.11-1802/ts.036527
果胶-果汁风味物质相互作用的研究方法及其影响因素
Research methods and impact factors of pectin-juice aroma interaction
摘要
Abstract
As an important non-volatile component in fruit juice,pectin can not only affect the stability of fruit juice but also bind aroma compounds,thereby affecting the release and retention of fruit juice flavor.Improving food flavor by using the interaction between bi-ological macromolecules such as pectin and aroma compounds has become one of the most dynamic new directions for controlling food fla-vor.Based on this point,the composition and structure of pectin,the research methods and the mechanism and impact factors of the inter-action between pectin and aroma compounds were reviewed.In addition,by analyzing the limitations of the current pectin-aroma interaction research,future trends according to the interaction between pectin and aroma substances were expected to provide references for regulating flavor in juice processing and the interaction research between other matrix components of food and aroma substances.关键词
果胶/香气化合物/相互作用机制/分析技术/影响因素Key words
pectin/aroma/interaction mechanism/analytical technique/influencing factors引用本文复制引用
周佳,袁佳璐,林敏,焦必宁,马亚琴..果胶-果汁风味物质相互作用的研究方法及其影响因素[J].食品与发酵工业,2024,50(13):349-358,10.基金项目
十四五国家现代农业产业技术体系项目(CARS-26) （CARS-26）
