云南化工2026，Vol.53Issue(5)：5-8,4.DOI:10.3969/j.issn.1004-275X.2026.05.02
食品中香气成分分析技术及应用研究进展
Research Progress in Analysis Technologies and Applications of Aroma Compounds in Foods
摘要
Abstract
Food flavor is a critical factor in determining consumer acceptance,and the analysis of trace and complex volatile aroma compounds is key to understanding the essence of flavor.This article systematically reviews the mainstream technological advancements in this field,with a de-tailed discussion focusing on sample pretreatment methods such as headspace solid-phase microextraction and stir barsorptive extraction,as well as separation techniques including gas chromatography and gas chromatography-mass spectrometry.On this basis,it analyzes four major challen-ges currently faced:complex matrix interference,dynamic changes in aroma components,difficulties in the identification of trace compounds,and the disconnect between instrumental data and sensory attributes.Finally,it outlines future development trends,including intelligent pretreatment methods,multi-technology integration,and artificial intelligence-driven data fusion.The aim is to provide methodological references for food flavor chemistry research and to propel the food industry toward a new stage of precise flavor design and intelligent control.关键词
香气成分/技术进展/核心挑战/发展趋势Key words
Aroma Components/Technological Advances/Core Challenges/Development Trends分类
轻工纺织引用本文复制引用
童宁,李云,章颖,韩静东..食品中香气成分分析技术及应用研究进展[J].云南化工,2026,53(5):5-8,4.基金项目
食品中酯类香料成分分析测定方法的研究(2023MK021). （2023MK021）
