花椒麻味物质感官分级及其检测研究进展

发布时间：2018-04-09 11:05

  本文选题：麻味物质　切入点：感官分级　出处：《食品工业科技》2017年18期

【摘要】：花椒作为我国资源丰富的一种香辛料,其中麻味物质(花椒酰胺)是花椒中独特风味的重要组成成分,直接决定了花椒的辛麻程度并且是影响花椒品质的重要因素。花椒提取物具有多种生理功能,如麻醉、兴奋、抑菌、祛风除湿、杀虫和镇痛等,已广泛应用在食品、医药和农业等领域,现从感官分级及检测方法两方面对花椒麻味物质检测的研究现状以及应用进行综述,并对麻味物质未来的发展趋势进行展望。
[Abstract]:Zanthoxylum bungeanum is one of the most abundant spices in China. The flavored substance (Zanthoxylum amides) is an important component of the unique flavor of Zanthoxylum bungeanum, which directly determines the degree of symplectic flavored pepper and is an important factor affecting the quality of Zanthoxylum bungeanum.In this paper, the research status and application of flax flavoring substances in Zanthoxylum bungeanum L. were reviewed in terms of sensory classification and detection methods, and the development trend of flax flavoring substances in the future was prospected.
【作者单位】： 四川农业大学食品学院;
【基金】：花椒质量等级,国家林业局行业标准制修订项目(2015-LY-184)
【分类号】：TS264.3
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本文编号：1726153