中国畜牧杂志2025，Vol.61Issue(4)：50-55,6.DOI:10.19556/j.0258-7033.20240326-04
鸡蛋风味物质及其评价方法研究进展
Research Progress on Flavor Compounds and Evaluation Methods in Eggs
摘要
Abstract
As an important ingredient in daily life,the detection of flavor substances in eggs is of great significance for improving food quality and satisfying consumers'taste needs.With the continuous development of analytical chemistry and instrumental analytical techniques,more and more methods and means for detecting flavor substances in eggs.This paper reviews the research progress on flavor substances of eggs,including sensory analysis(mass spectrometry,gas chromatography-mass spectrometry,and electronic sensory techniques)and the advantages and disadvantages of these detection methods.Outlook on the direction of detection methods for egg flavor substances,with a view to providing a reference for egg flavor related research.关键词
鸡蛋/风味物质/检测方法Key words
Egg/Flavors/Test method分类
农业科技引用本文复制引用
孙孝丽,龙城,陈俐,齐晓龙..鸡蛋风味物质及其评价方法研究进展[J].中国畜牧杂志,2025,61(4):50-55,6.基金项目
国家重点研发计划(2023YFD1301803) （2023YFD1301803）
北京市家禽创新团队(BAIC06-2024) （BAIC06-2024）
