重庆工商大学学报（自然科学版）2026，Vol.43Issue(3)：1-9,9.DOI:10.16055/j.issn.1672-058X.2026.0003.001
麻辣火锅底料风味物质及风味轮应用研究进展
Research Progress on Flavor Substances and Application of Flavor Wheel in Spicy Hot Pot Seasoning
屠大伟 1谢书苗 2毕娇 2尤琳烽1
作者信息
- 1. 重庆工商大学食品科学与工程学院,重庆 400067
- 2. 重庆万标检测技术有限公司,重庆 400714
- 折叠
摘要
Abstract
Objective This review aims to systematically elaborate on and summarize the current research status of flavor substances and the flavor wheel in spicy hotpot seasoning,thereby providing a reference for future studies on its flavor profile.Methods Based on a comprehensive review and analysis of relevant literature,this article systematically summarizes the methods for the extraction and identification of flavor substances in spicy hotpot seasoning,as well as the construction and application of its flavor wheel.Prospects for future research directions are also discussed.Results The methods for extracting and detecting flavor substances in spicy hotpot seasoning are systematically reviewed.The primary flavor substances are summarized,including hydrocarbons,aldehydes,alcohols,esters,ketones,and other substances.In conjunction with sensory evaluation,the establishment of sensory descriptors,the construction of the flavor wheel,and its applications are described.The discussion highlights the significant role of integrating flavor compound research with the flavor wheel in enhancing product quality and advancing the development of hotpot seasoning.Conclusion Flavor is a critical quality indicator for hotpot seasoning.Effective extraction and detection methods for flavor substances are essential for clarifying its flavor composition.The construction and application of the flavor wheel for spicy hotpot seasoning demonstrate its practicality and scientific value.However,the construction and application of the flavor wheel also need continuous research and updating in practice to better guide production and improve the flavor of products.关键词
麻辣火锅底料/风味物质/感官评价/风味轮/研究进展Key words
spicy hot pot seasoning/flavor substance/sensory evaluation/flavor wheel/research progress分类
轻工纺织引用本文复制引用
屠大伟,谢书苗,毕娇,尤琳烽..麻辣火锅底料风味物质及风味轮应用研究进展[J].重庆工商大学学报（自然科学版）,2026,43(3):1-9,9.
