摘要
大米作为我国主要成品粮,风味及品质备受关注。不同品种和产地的大米,具有其独特的风味。对比目前提取大米风味物质的方法(溶剂萃取法、同时蒸馏法、固相微萃取法、吹扫捕集法、超临界萃取法等);探讨大米风味物质的产生机制,不同稻谷品种、生长环境、储存条件、直链淀粉含量、蒸煮方法、浸泡时间等都会对大米风味产生影响,目前尚未明确挥发性物质与香气的关系,但普遍认为2-AP是区别香型和非香型大米的标志性物质;阐述一些大米衍生食品的风味物质、加工方式及其产生机制等。为大米风味物质的回收及应用提供一定参考及理论基础。
As the main grain product in China,the flavor and quality of rice have attracted much attention.Different varieties or different producing areas may give rice unique flavor.The current methods of extracting rice flavor compounds(SAFE,SDE,SPME,P&T,SFE,etc.)were compared.The mechanism of producing rice flavor substances was discussed.Different rice varieties,growth environment,storage conditions,amylose content,cooking method,soaking time and so on would affect rice flavor,but the relationship between volatile matter and aroma is still not clear.However,2-AP is generally considered to be a marker to distinguish aromatic rice from non aromatic rice.At the same time,the flavor compounds,processing methods,production mechanism and other thing of some rice derived foods were also listed.It provides a certain reference and theoretical basis for the recovery and application of rice flavor substances.
作者
梁奕
庄海宁
冯涛
姚凌云
LIANG Yi;ZHUANG Hai-ning;FENG Tao;YAO Ling-yun(School of Perfume and Aroma Technology,Shanghai Institute of Technology,Shanghai 201418,China;Institute of Edible Fungi of Shanghai Academy of Agricultural Science,Shanghai 201403,China)
出处
《粮油食品科技》
2021年第1期41-49,共9页
Science and Technology of Cereals,Oils and Foods
基金
河南省农业科学院杰出青年科技基金(2020JQ04)
河南省农业科学院科技创新创意项目(豫财科〔2020〕36号2060302)
河南省重大科技专项(151100111300)。
关键词
大米
风味
香气
挥发性物质
提取方法
大米衍生食品
rice
flavor
aroma
volatile matter
extraction technology
rice derived foods
作者简介
梁奕,女,1997年出生,在读研究生,研究方向为食品风味化学。E-mail:idfshjccg@126.com;通讯作者:冯涛,男,1978年出生,博士,教授,研究方向为淀粉科学与风味化学。E-mail:fengtao@sit.edu.cn.
