食品科学2025，Vol.46Issue(14)：7-15,9.DOI:10.7506/spkx1002-6630-20241230-258
香兰素生产方法对其风味品质影响的研究进展
Research Progress in the Effect of Vanillin Production Methods on Its Flavor Quality
摘要
Abstract
As the most widely used food flavor additive in the world,the production route of vanillin directly affects the flavor characteristics and market value of its products.Vanillin extracted from plants usually retains a variety of volatile compounds in vanilla pods,so it has rich flavor layers and complex aromas.In contrast,chemical synthesis lacks the flavor complexity of natural vanillin due to the limitations of raw materials and reaction conditions.In recent years,with the increase in consumer preference for natural foods,biosynthesis of vanillin has become a hot market concern due to its natural attributes and economy.By utilizing enzymes,genes and metabolic engineering,biosynthesis can effectively increase the yield of vanillin and has the capability to control the generation of by-products with natural characteristic flavors,which demonstrates a broad prospect for industrialization and flavor quality optimization.This review summarizes the major production methods of vanillin,analyzes the effects of different production methods on its flavor quality,and discusses the future development direction of vanillin,with a view to providing new technical support and ideas for the sustainable development of the vanillin industry.关键词
香兰素/生产方法/风味品质Key words
vanillin/production methods/flavor quality分类
轻工纺织引用本文复制引用
田怀香,杭书扬,黄宁炜,陈臣,于海燕,葛畅..香兰素生产方法对其风味品质影响的研究进展[J].食品科学,2025,46(14):7-15,9.基金项目
国家自然科学基金青年科学基金项目(32402065) （32402065）
上海市"科技创新行动计划"自然科学基金面上项目(24ZR1465700) （24ZR1465700）
国家自然科学基金面上项目(32372294) （32372294）
