食品异味问题现状及其研究进展

Present situation and research progress of food off-flavor

中文关键词:  风味品质  异味  鉴定方法  形成机制  调控措施

英文关键词:flavor quality  off-flavor  identification techniques  formation mechanisms  regulation measures

中文摘要:

      风味品质是食品质量的重要影响因素, 然而, 风味在生产加工等环节极易发生劣变, 产生具有不愉快气味的挥发性物质, 食品中普遍存在的异味问题严重制约了食品产业发展。本研究概述了食品异味现象的普遍性, 介绍了食品异味鉴定技术方法, 重点阐述了食品异味产生原因及控制措施, 展望了今后食品异味问题的重点研究方向, 旨在为研究者攻克食品异味难题, 保障食品优质风味品质提供参考和指导。

英文摘要:

      Flavor quality is an important factor of food quality. However, flavor is prone to deterioration in the production and processing of food, resulting in formation of volatile substances with unpleasant odors. The off-odor problems in food is so common that it has seriously restricted the development of food industry. This paper summarized the universality of off-flavor phenomenon in food, introduced the techniques used for identification of off-flavor contributors, emphatically expounded the causes and control measures of food off-flavor, and finally prospected the key research directions focusing on food off-flavor in the future, in order to provide reference and guidance for researchers to solve the problem of food off-flavor and guarantee the quality of food flavor.