摘要
大米是全球最重要的主食之一,大米香气是大米中挥发性风味物质所呈现的整体香气和人类感官感知的综合结果,是大米品质的重要组成部分,也是影响消费者对大米可接受程度的主要因素。本文通过查阅大米挥发性风味物质方面的相关研究,综述了大米挥发性风味物质种类和大米风味的影响因素,着重介绍了大米品种与栽培、碾米精度、破碎程度、贮藏条件、蒸煮和非热加工等对大米中挥发性风味物质的影响,并对大米挥发性风味物质的研究方向进行了展望,旨在为大米行业的高品质发展提供新的思路和理论参考。
Rice is one of the most important staple foods in the world. Rice aroma is the comprehensive result of the overall aroma and human sensory perception of volatile flavor compounds in rice. It is an important part of rice quality and the main factor affecting consumers’ acceptability of rice. This paper reviewed the types of rice volatile flavor compounds and the influencing factors of rice flavor were reviewed by referring to the related research on rice volatile flavor compounds, emphatically introduced the effects of rice varieties and cultivation, milling accuracy,crushing degree, storage conditions, cooking and non-thermal processing on rice volatile flavor compounds, and prospected the research direction of rice volatile flavor compounds, aiming to provide new ideas and theoretical reference for the high-quality development of rice industry.
作者
彭凯雄
唐群勇
郑钰涵
王彩霞
刘新海
陈柱伟
徐娟娟
季方
陈晓明
吴建峰
PENG Kai-Xiong;TANG Qun-Yong;ZHENG Yu-Han;WANG Cai-Xia;LIU Xin-Hai;CHEN Zhu-Wei;XU Juan-Juan;JI Fang;CHEN Xiao-Ming;WU Jian-Feng(College of Life Science and Food Engineering,Huaiyin Institute of Technology,Huai’an 223003,China;Jiangsu King’s Luck Brewery Joint-stock Co.,Ltd.,Lianshui 223400,China)
出处
《食品安全质量检测学报》
CAS
北大核心
2022年第15期4794-4801,共8页
Journal of Food Safety and Quality
基金
江苏省科技项目(BE2020312)
淮安市科技项目(HAN202008)。
关键词
大米
挥发性风味物质
影响因素
风味分析
rice
volatile flavor components
influencing factors
flavor analysis
作者简介
通信作者:陈晓明,博士,教授,主要研究方向为食品生物技术。E-mail:11000499@hyit.edu.cn;彭凯雄,硕士研究生,主要研究方向为食品风味化学。E-mail:729224019@qq.com。
