食品科学2026，Vol.47Issue(2)：334-346,13.DOI:10.7506/spkx1002-6630-20250715-122
谷物加工中风味解析技术及其释放机理的研究进展
Research Progress on Flavor Analysis Technologies and Release Mechanisms in Cereal Processing
摘要
Abstract
The directional regulation of cereal flavor is a core issue in the field of food processing and one of the key factors affecting food quality.The formation and release of the characteristic flavor substances of cereals are influenced by processing conditions.This paper systematically reviews the generation mechanisms and release patterns of the characteristic flavor compounds(volatile and non-volatile compounds)of cereals subjected to six traditional processing technologies,including milling,fermentation,and baking.It also explains the interaction mechanisms of protein,starch and lipid precursors through pathways such as the Maillard reaction and oxidative degradation.Special emphasis is placed on the latest progress in the application of gas chromatography-mass spectrometry(GC-MS),liquid chromatography-mass spectrometry(LC-MS),electronic nose/electronic tongue,molecular sensory omics,and artificial intelligence in flavor analysis.These techniques provide analytical tools for exploring the intrinsic relationship between processing conditions and changes in flavor substances.Meanwhile,construction of a systematic research framework of"processing-precursor-flavor"and introduction of artificial intelligence based on flavor analysis technologies to achieve the prediction and regulation of flavor can help with the directional regulation of the generation,transformation,and release of flavor components under different processing conditions.In the future,focus should be placed on the integration of low-energy-consuming processing technologies and precise flavor models,so as to provide a theoretical basis for the development of cereal products with the synergistic advantages of"flavor-nutrition-health".关键词
谷物/加工方式/风味前体物质/产生机制/检测技术Key words
cereals/processing methods/flavor precursor substances/generation mechanism/detection technologies分类
轻工纺织引用本文复制引用
陈嫣,马春敏,孙秀宇,杨杨,徐悦,张光,许馨予,王冰,张娜..谷物加工中风味解析技术及其释放机理的研究进展[J].食品科学,2026,47(2):334-346,13.基金项目
"十四五"国家重点研发计划重点专项(2023YFD2100803) （2023YFD2100803）
国家自然科学基金面上项目(32372387) （32372387）
国家自然科学基金青年科学基金项目(32402015) （32402015）
黑龙江省杰出青年基金项目(JQ2024C003) （JQ2024C003）
黑龙江省自然科学基金项目(PL2024C011) （PL2024C011）
黑龙江省"双一流"学科协同创新成果项目(LJGXCG202080 （）
LJGXCG202083) （）
黑龙江省重点研发计划揭榜挂帅项目(2023ZXJ08B03) （2023ZXJ08B03）
黑龙江省优秀青年教师基础研究支持计划项目(YQJH2023243) （YQJH2023243）
黑龙江省省属本科高校基本科研业务费项目(2024-KYYWF-1013) （2024-KYYWF-1013）
