农产品挥发性风味品质研究现状与展望
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摘要
随着经济社会的发展和物质生活水平的提高,人们的饮食观念已从"吃得饱"向"吃得好"转变,消费者比以往更加关注农产品品质。在影响农产品品质的众多因素中,挥发性风味品质是农产品内在品质的重要评价指标之一,也是决定农产品可接受性和产品价值的首要条件。因此,围绕农产品风味品质开展其物质基础、形成机理、鉴定评价新技术开发与应用等相关研究意义重大。本文通过梳理近年来国内、外农产品风味品质的研究现状和发展趋势,重点介绍特征风味鉴定研究的新方法和新技术,概述基于分子感官组学的特征风味解析与鉴定,风味品质的生物调控技术研究,风味特征识别技术在农产品等级区分与真伪鉴别中的应用,智能嗅觉检测技术与风味评价,基质-风味及风味组分间相互作用机理等方面的最新研究进展,总结了我国现有风味研究存在的问题和不足,同时对新形势下农产品风味品质研究的发展趋势和研究重点进行了展望,以期为今后相关领域人员开展农产品风味品质研究与评价,推动优质特色风味农产品挖掘、培育、高值化开发利用和消费升级提供思路与参考。
As the development of modern economics and the improvement of the living standard, the consumer demands on food have been turned from quantity to quality. Among many quality factors, volatile flavor quality is one of the most important evaluation indicators of inherent quality of agricultural products, directly determining their acceptability and commercial value. It is of great significance to conduct researches on volatile flavor quality, aiming to develop agricultural products with the high flavor quality. Herein, the current status and development trends of domestic and foreign researches on volatile flavor quality of agricultural products were detailed in this review; the new approaches and techniques used for flavor characteristic identification were expounded emphatically; the latest research progresses in characteristic flavor analysis, biological control techniques for improving flavor quality of agricultural products, application of flavor characteristic analysis in grade classification, production area discrimination, and authentic identification, utilization of intelligent odor detection techniques in flavor quality evaluation, as well as interactions between flavor compounds and matrices, were summarized. Finally, problems in current researches in volatile flavor quality in our country were discussed, and the future trends and focuses in research of volatile flavor quality were prospected. This review would provide guidance and give ideas for future studies on volatile flavor quality evaluation as well as development, utilization and consumption upgrading of high value-added agricultural products.
As the development of modern economics and the improvement of the living standard, the consumer demands on food have been turned from quantity to quality. Among many quality factors, volatile flavor quality is one of the most important evaluation indicators of inherent quality of agricultural products, directly determining their acceptability and commercial value. It is of great significance to conduct researches on volatile flavor quality, aiming to develop agricultural products with the high flavor quality. Herein, the current status and development trends of domestic and foreign researches on volatile flavor quality of agricultural products were detailed in this review; the new approaches and techniques used for flavor characteristic identification were expounded emphatically; the latest research progresses in characteristic flavor analysis, biological control techniques for improving flavor quality of agricultural products, application of flavor characteristic analysis in grade classification, production area discrimination, and authentic identification, utilization of intelligent odor detection techniques in flavor quality evaluation, as well as interactions between flavor compounds and matrices, were summarized. Finally, problems in current researches in volatile flavor quality in our country were discussed, and the future trends and focuses in research of volatile flavor quality were prospected. This review would provide guidance and give ideas for future studies on volatile flavor quality evaluation as well as development, utilization and consumption upgrading of high value-added agricultural products.
引文
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[2]ACREE T E, TERANISHI R. Flavor science:Sensible principles and techniques. ACS Professional Reference Book(USA), 1993.
[3]ITO Y, KUBOTA K. Sensory evaluation of the synergism among odorants present in concentrations below their odor threshold in a Chinese jasmine green tea infusion. Molecular Nutrition&Food Research, 2005, 49(1):61-68. doi:10.1002/mnfr.200400021.
[4]STEINHAUS P, SCHIEBERLE P. Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science. Journal of Agricultural and Food Chemistry, 2007, 55(15):6262-6269.
[5]宋焕禄.食品风味化学-食品科学研发之利器.食品安全质量检测学报, 2014, 5(10):3071-3072.SONG H L. Flavor chemistry-The powerful tool in the research&development of food science. Journal of Food Safety and Quality,2014, 5(10):3071-3072.(in Chinese)
[6]VERMA D K, MAHATO D K, SRIVASTAV P P. Simultaneous distillation extraction(SDE):A traditional method for extraction of aroma chemicals in rice//Science and technology of aroma, flavor, and fragrance in rice. USA:Apple Academic Press, 2018:81-89.
[7]FAROUK A, ALI H, AL-KHALIFA A R, MOHSEN M, FIKRY R.Aroma volatile compounds of parsley cultivated in the Kingdom of Saudi Arabia and Egypt extracted by hydrodistillation and headspace solid-phase microextraction. International Journal of Food Properties,2017, 20(53):S2868-2877.
[8]PIOMBINO P, SINESIO F, MONETA E, CAMMARERI, M,GENOVESE A, LISANTI M T, RITA M M, PEPARAIO M,TERMOLINO PA, MOIO L, GRANDILLO S. Investigating physicochemical, volatile and sensory parameters playing a positive or a negative role on tomato liking. Food Research International, 2013,50(1):409-419.
[9]CHENG H, CHEN J L, WATKINS P J, CHEN S G, WU D, LIU D H,YE X Q. Discrimination of aroma characteristics for cubeb berries by sensomics approach with chemometrics. Molecules, 2018, 23(7):1627.
[10]ALLUHAYB A H, LOGUE B A. The analysis of aroma/flavor compounds in green tea using ice concentration linked with extractive stirrer. Journal of Chromatography A, 2017, 1518:8-14.
[11]ERTEN E S, CADWALLADER K R. Identification of predominant aroma components of raw, dry roasted and oil roasted almonds. Food Chemistry, 2017, 217:244-253.
[12]WENG X, WANG T, ZHANG C. Aroma components from baked soybean oil extracted by CO2 supercritical fluid extraction. Journal of Food Studies, 2017, 7(1):1-13.
[13]WANG L, WU M, LIU H M, MA Y X, WANG X D, QIN G Y.Subcritical fluid extraction of Chinese quince seed:Optimization and product characterization. Molecules, 2017, 22(4):528.
[14]OMAR J, OLIVARES M, ALONSO I, VALLEJO A, AIZPURUAOLAIZOLA O, ETXEBARRIA N. Quantitative analysis of bioactive compounds from aromatic plants by means of dynamic headspace extraction and multiple headspace extraction-gas chromatographymass spectrometry. Journal of Food Science, 2016, 81(4):867-873.
[15]FREDES A, SALES C, BARREDA M, MERCEDES V, SALVADOR R, JOAQUIM B. Quantification of prominent volatile compounds responsible for muskmelon and watermelon aroma by purge and trap extraction followed by gas chromatography-mass spectrometry determination. Food Chemistry, 2016, 190:689-700.
[16]SCIARRONE D, PANTòS, RAGONESE C, TRANCHIDA P Q,DUGO P, MONDELLO L. Increasing the isolated quantities and purities of volatile compounds by using a triple deans-switch multidimensional preparative gas chromatographic system with an apolar-wax-ionic liquid stationary-phase combination. Analytical Chemistry, 2012, 84(16):7092-7098.
[17]NICOLLI K P, BIASOTO A C T, SOUZA-SILVA,éRICA A,GUERRA C C, DOS SANTOS H P, WELKE J E. Sensory,olfactometry and comprehensive two-dimensional gas chromatography analyses as appropriate tools to characterize the effects of vine management on wine aroma. Food Chemistry, 2018, 243:103-117.
[18]FULLER G H, STELLENCAMP R, TISSERAND G A. The gas chromatograph with human sensor:Perfume model. Annals of the New York Academy of Sciences, 1964, 116:711-724.
[19]ACREE T E, BUTTS R M, NELSON R R, LEE C Y. Sniffer to determine the odor of gas chromatographic effluents. Analytical Chemistry, 1976, 48(12):1821-1822.
[20]BENDIF H, MIARA M D, PERON G, SUT S, DALL'ACQUA S,FLAMINI G, MAGGI F. NMR, HS-SPME-GC-MS and HPLC-MSn analyses of phytoconstituents and aroma profile of Rosmarinus eriocalyx L. Chemistry&Biodiversity, 2017, 14(10):e1700248.
[21]KIEFL J, SCHIEBERLE P. Evaluation of process parameters governing the aroma generation in three hazelnut cultivars(Corylus avellana L.)by correlating quantitative key odorant profiling with sensory evaluation. Journal of Agricultural&Food Chemistry, 2013,61(22):5236-5244.
[22]BOIDO E, FARI?A L, CARRAU F, DELLACASSA E, COZZOLINO D.Characterization of glycosylated aroma compounds in tannat grapes and feasibility of the near infrared spectroscopy application for their prediction. Food Analytical Methods, 2013, 6(1):100-111.
[23]林若川,邓榕,许丽蓉.基于GC-IMS技术的绿茶风味鉴别方法可行性的研究.广东化工, 2017, 44(23):19-21.LIN R C, DENG R, XU L R. Feasibility study of green tea flavor identification based on gc-ims technology. Guangdong Chemical Industry, 2017, 44(23):19-21.(in Chinese)
[24]CHOI J Y, LEE S M, LEE H J, KIM Y S. Characterization of aroma-active compounds in Chinese quince(Pseudocydonia sinensis Schneid)by aroma dilution analyses. Food Research International,2018, 105:828-835.
[25]ZHANG H Y, PU D D, SUN B G, REN F Z, ZHANG Y Y, CHENG H T. Characterization and comparison of key aroma compounds in raw and dry porcini mushroom(Boletus edulis)by aroma extract dilution analysis, quantitation and aroma recombination experiments. Food Chemistry, 2018, 258:260-268.
[26]KESEN S, AMANPOUR A, TSOULI SARHIR S, SEVINDIK O,GUCLU G, KELEBEK H, SELLI S. Characterization of aroma-active compounds in seed extract of black cumin(Nigella sativa L.)by aroma extract dilution analysis. Foods(Basel, Switzerland), 2018,7(7):98.
[27]陈光静,郑炯,丁涌波,陈晓龙,夏季,阚建全.顶空-固相微萃取-气相色谱-质谱联用结合嗅闻法分析异味薏米的异味成分.食品与发酵工业, 2018, 44(1):230-237.CHEN G J, ZHENG J, DING Y B, CHEN X L, XIA J, KAN J Q.Determining off-flavor compounds in adlay seeds using HS-SPMEGC/MS and GC-olfactometry. Food&Fermentation Industries, 2018,44(1):230-237.(in Chinese)
[28]LINDINGER C, POLLIEN P, VOS R C H D, TIKUNOV Y, BLANK I. Identification of ethyl formate as a quality marker of the fermented off-note in coffee by a nontargeted chemometric approach. Journal of Agricultural and Food Chemistry, 2009, 57(21):9972-9978.
[29]SGHAIER L, VIAL J, SASSIAT P, THIEBAUT D, WATIEZ M,BRETON S, DOUGLAS RUTLEDGE D N, CORDELLA C B Y.Analysis of target volatile compounds related to fishy off-flavor in heated rapeseed oil:A comparative study of different headspace techniques. European Journal of Lipid Science&Technology, 2016,118(6):906-918.
[30]刘莹,雷霄宇,高双双,黄志成,边银丙,黄文.香菇特征香味物质的形成机制研究//首届中国食品风味科学青年论坛, 2018.LIU Y, LEI X Y, GAO S S, HUANG Z C, BIAN Y B, HUANG W.Formation mechanism of flavor characteristic of shiitake mushroom//1st Youth Science Forum of Food Favor, 2018.(in Chinese)
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