海水贝类风味品质研究进展

Research progress on flavor quality of marine shellfish

中文关键词:  贝类  风味  品质  评价技术

英文关键词:shellfish  flavor  quality  evaluation technique

中文摘要:

      贝类作为海水养殖的重要经济品种,因其鲜美的风味感官和独特的营养价值而深受人们喜爱。风味是贝类品质评价的一项重要指标,风味物质分为气味物质和呈味物质两大类。本文对国内外经济海水贝类风味物质的形成、作用及其在加工贮藏中的变化情况进行综述；其次,以生化代谢水平以及生命活力状态为指标,对活品贝类的品质研究进行总结；最后,介绍了感官评价、色谱-质谱联用、代谢组学、风味指纹图谱等风味品质评价技术。本篇综述以期为海水贝类的风味品质研究提供参考。

英文摘要:

      As an important economic species in mariculture, shellfish is loved by people because of its delicious flavor and unique nutritional value. Flavor is an important index to evaluate the quality of shellfish. Flavor substances can be divided into two categories: odor substances and flavor substances. In this paper, the formation, function and changes in processing and storage of the flavor substances of economic Marine shellfish at home and abroad were reviewed. Secondly, the study on the flavor quality of live shellfish was summarized according to the biochemical metabolism level and life vigor state. Finally, sensory evaluation, chromatography-mass spectrometry, metabolomics, flavor fingerprint and other flavor quality evaluation techniques were introduced. This review is intended to provide reference for the study of flavor quality of Marine shellfish.