食品与发酵工业2024，Vol.50Issue(16)：347-358,12.DOI:10.13995/j.cnki.11-1802/ts.036922
感官组学鉴定特征芳香化合物及其在食品分析中的应用
Application of sensomics in identification of key aromatic compounds and food analysis
摘要
Abstract
Sensomics is an interdisciplinary technology of food sensory quality at the molecular level,based on food flavor com-pounds,which is combined with instrument analysis and sensory analysis.In recent years,it has been widely used to characterize food-characteristic aroma compounds.This paper systematically reviewed how to use sensomics to determine the characteristic aromatic com-pounds in food qualitatively and quantitatively,and focused on researching the characteristic aromatic compound obtained through aroma recombination combined with elimination experiments,which was commonly used in aroma extract dilution analysis(AEDA)combined with gas chromatography-olfactometry(GC-O)technology in recent years.This study also summarized the role of sensomics in the analysis of characteristic aroma compounds,traceability of food origin,differentiation analysis of similar products,and food processing.As a re-sult,the study provides theoretical support for the changes in aroma substances in food from raw materials to processed foods and intro-duces guidance for the development of more flavor products.关键词
感官组学/芳香化合物/香气重组/气相色谱-嗅闻(GC-O)/仪器分析Key words
sensomics/aromatic compounds/aroma recombination/gas chromatography-olfactometry/instrument analysis引用本文复制引用
王丽娜,毛沁园,陈川,何荣军,孙培龙..感官组学鉴定特征芳香化合物及其在食品分析中的应用[J].食品与发酵工业,2024,50(16):347-358,12.基金项目
国家自然科学基金(32302269) （32302269）
