Please wait a minute...
 
 
食品与发酵工业  2021, Vol. 47 Issue (20): 319-325    DOI: 10.13995/j.cnki.11-1802/ts.028129
  综述与专题评论 本期目录 | 过刊浏览 | 高级检索 |
基于文献计量的分子感官科学研究现状与发展趋势分析
袁取予1, 高晨旭1, 赵沁雨1, 兰天1, 鲍诗晗1, 王家琪1, 孙翔宇2, 马婷婷1,2*
1(西北农林科技大学 食品科学与工程学院,陕西 杨凌,712100)
2(西北农林科技大学 葡萄酒学院,陕西 杨凌,712100)
Analyses of research status and development trend of molecular sensory science based on bibliometrics
YUAN Quyu1, GAO Chenxu1, ZHAO Qinyu1, LAN Tian1, BAO Shihan1, WANG Jiaqi1, SUN Xiangyu2, MA Tingting1,2*
1(Northwest A&F University, College of Food Science and Engineering, Yangling 712100, China)
2(Northwest A&F University, College of Enology, Yangling 712100, China)
下载:  HTML  PDF (5969KB) 
输出:  BibTeX | EndNote (RIS)      
摘要 分子感官科学虽是近年备受重视的概念,但关于该领域的相关研究已开展多年,如今已成为食品领域的热点话题。该文通过Web of Science核心合集数据库,检索其收录的1982—2021年期间发表的与分子感官科学相关的研究文献,对文献发表的年份、研究机构、作者、期刊、学术领域、关键词等多方面进行文献计量,分析其分布情况。后续进一步通过对关键词的检索挖掘,分析出目前分子感官科学领域的研究热点为分子感官科学的研究方法,并对提取分离方法、气相色谱-质谱联用技术、气相色谱-嗅闻技术、香气提取物稀释分析、稳定同位素稀释分析、香气活度值和香气成分重组及缺失实验等进行介绍、说明,以期为后续研究提供理论基础与指导。
服务
把本文推荐给朋友
加入引用管理器
E-mail Alert
RSS
作者相关文章
袁取予
高晨旭
赵沁雨
兰天
鲍诗晗
王家琪
孙翔宇
马婷婷
关键词:  分子感官科学  文献计量分析  气相色谱-嗅闻技术  香气提取物稀释分析  香气重组与缺失实验    
Abstract: Molecular sensory science is a recent concept, but related research in this field has been carried out for many years, and now it has become a hot topic in the food field. The Web of Science core collection database was used to retrieve the literatures related to molecular sensory science published from 1982 to 2021, and the literature distribution was analyzed by bibliometric analysis of the literature published in years, research institutions, authors, journals, academic fields, and key words. Through the retrieval and mining of key words, the research method of molecular sensory science is hot topic. The extraction and separation methods, gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfaction (GC-O), aroma extract dilution analysis (AEDA), stable isotope dilution analysis (SIDA), aroma activity value (OAV), aroma composition recombination and deletion experiments were also been introduced and explained. It is expected to provide some theoretical basis and guidance for the follow-up researchers.
Key words:  molecular sensory science    bibliometric analysis    gas chromatography-odor technique    aroma extract dilution analysis    experiment of aroma recombination and deletion
收稿日期:  2021-05-23      修回日期:  2021-06-11           出版日期:  2021-10-25      发布日期:  2021-11-18      期的出版日期:  2021-10-25
基金资助: 大学生科研创新项目(S202010712582;X202010712303)
作者简介:  本科生(马婷婷副教授为通讯作者,E-mail:matingting@nwafu.edu.cn)
引用本文:    
袁取予,高晨旭,赵沁雨,等. 基于文献计量的分子感官科学研究现状与发展趋势分析[J]. 食品与发酵工业, 2021, 47(20): 319-325.
YUAN Quyu,GAO Chenxu,ZHAO Qinyu,et al. Analyses of research status and development trend of molecular sensory science based on bibliometrics[J]. Food and Fermentation Industries, 2021, 47(20): 319-325.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.028129  或          http://sf1970.cnif.cn/CN/Y2021/V47/I20/319
[1] GREGER V, SCHIEBERLE P.Characterization of the key aroma compounds in apricots (Prunus armeniaca) by application of the molecular sensory science concept[J].Journal of Agricultural & Food Chemistry, 2007, 55(13):5 221-5 228.
[2] 宋焕禄. 分子感官科学及其在食品感官品质评价方面的应用[J].食品与发酵工业, 2011, 37(8):126-130.
SONG H L.The concept of molecular sensory science and its application on food sensory quality evaluation[J].Food and Fermentation Industries, 2011, 37(8):126-130.
[3] FAN Q, WANG X L, ZHAO Y F, et al.Characterization of key aroma compounds in Laobaigan Chinese Baijiu by GC×GC-TOF/MS and means of molecular sensory science[J].Flavour and Fragrance Journal, 2019, 34(6):514-525.
[4] 张燕红, 尹军峰, 刘政权, 等.分子感官科学技术在茶叶风味上的应用研究进展[J].食品安全质量检测学报, 2018, 9(22):5 922-5 929.
ZANG Y H, YIN J F, LIU Z Q, et al.Research progress of application of molecular sensory science technology in tea flavor[J].Journal of Food Safety & Quality, 2018, 9(22):5 922-5 929.
[5] 任晓宇, 锁然, 裴晓静, 等.红枣白兰地中特征风味物质的感官组学[J].食品科学, 2019, 40(4):199-205.
REN X Y, SUO R, PEI X J, et al.Sensomics characterization of the key odorants in jujube brandy[J].Food Science, 2019, 40(4):199-205.
[6] GUO H X, FENG T, QI W Y, et al.Effects of electron-beam irradiation on volatile flavor compounds of salmon fillets by the molecular sensory science technique[J].Journal of Food Science, 2020.DOI:10.1111/1 750-3 841.15541
[7] WANG X, GUO M, SONG H, et al.Characterization of key aroma compounds in traditional Chinese soy sauce through the molecular sensory science technique[J].LWT- Food Science and Technology, 2020, 128:109413.
[8] LI H H, QIN D, WU Z Y, et al.Characterization of key aroma compounds in Chinese Guojing Sesame-flavor Baijiu by means of molecular sensory science[J].Food Chemistry, 2019, 284:100-107.
[9] 张青, 王锡昌, 刘源.GC-O法在食品风味分析中的应用[J].食品科学, 2009, 30(3):284-287.
ZHANG Q, WANG X C, LIU Y.Applications of gas chromatography-olfactometry (GC-O) in food flavor analysis[J].Food Science, 2009, 30(3):284-287.
[10] LASEKAN O, DABAJ F, MUNIANDY M, et al.Characterization of the key aroma compounds in three types of bagels by means of the sensomics approach[J].BMC Chemistry, 2021, 15(1).DOI:10.1186/s13065-021-00743-4.
[11] SCHLÜTER A, HÜHN T, KNEUBÜHL M, et al.Novel time- and location-independent postharvest treatment of cocoa beans:Investigations on the aroma formation during “Moist Incubation” of unfermented and dried cocoa nibs and comparison to traditional fermentation[J].Journal of Agricultural and Food Chemistry, 2020, 68(38):10 336-10 344.
[12] HUANG B K, LEI Y L, TANG Y H, et al.Comparison of HS-SPME with hydrodistillation and SFE for the analysis of the volatile compounds of Zisu and Baisu, two varietal species of Perilla frutescens of Chinese origin[J].Food Chemistry, 2010, 125(1):268-275.
[13] MURAT C, GOURRAT K, JEROSCH H, et al.Analytical comparison and sensory representativity of SAFE, SPME, and purge and trap extracts of volatile compounds from pea flour[J].Food Chemistry, 2012, 135(3):913-920.
[14] ZHANG M N, LI L Q, SONG G S, et al.Analysis of volatile compound change in tuna oil during storage using a laser irradiation based HS-SPME-GC/MS[J].LWT- Food Science and Technology, 2020, 120:108922.
[15] LI N, ZHENG F P, CHEN H T, et al.Identification of volatile components in Chinese Sinkiang fermented camel milk using SAFE, SDE, and HS-SPME-GC/MS[J].Food Chemistry, 2011, 129(3):1 242-1 252.
[16] 吕均, 秦巧玲, 郭爱玲, 等.GC-MS技术在鉴定食源性致病菌研究中的应用[J].食品科学, 2008,29(2):355-358.
LYU J, QIN Q L, GUO A L, et al.Application of gas chromatography-mass spectrometry for identification foodborne pathogenic bacteria[J].Food Science, 2008,29(2):355-358.
[17] KORBAN A, CHARAPITSA S, ČABALA R, et al.Advanced GC-MS method for quality and safety control of alcoholic products[J].Food Chemistry, 2021, 338:128107.
[18] FULLER G H, STELTENKAMP R, TISSERAND G A.The gas chromatograph with human sensor:Perfumer model[J].Annals of the New York Academy of Sciences, 1964, 116(2):711-724.
[19] ACREE T E, BUTTS R M, NELSON R R, et al.Sniffer to determine the odor of gas chromatographic effluents[J].Analytical Chemistry, 1976, 48(12):1 821-1 822.
[20] ULLRICH F, GROSCH W.Identification of the most intense volatile flavour compounds formed during autoxidation of linoleic acid[J].Zeitschrift für Lebensmittel-Untersuchung und Forschung, 1987, 184(4):277-282.
[21] SONG H L, LIU J B.GC-O-MS technique and its applications in food flavor analysis[J].Food Research International, 2018, 114:187-198.
[22] CHEN E B, SONG H L, ZHAO S N, et al.Comparison of odor compounds of brown sugar, muscovado sugar, and brown granulated sugar using GC-O-MS[J].LWT- Food Science and Technology, 2021,142:111002.
[23] PAULA V, ELENA C, CRISTINA N.Compounds responsible for off-odors in several samples composed by polypropylene, polyethylene, paper and cardboard used as food packaging materials[J].Food Chemistry, 2020, 309:125792.
[24] DU J Y, LI Y M, XU J C, et al.Characterization of key odorants in Langyatai Baijiu with Jian flavour by sensory-directed analysis[J].Food Chemistry, 2021(352):129363.
[25] FRICKE K, SCHIEBERLE P.Characterization of the key aroma compounds in a commercial milk chocolate by application of the sensomics approach[J].Journal of Agricultural and Food Chemistry, 2020, 63(19):4 761-4 770.
[26] JORDÁN M J, GOODNER K L, SHAW P E.Characterization of the aromatic profile in aqueous essence and fruit juice of yellow passion fruit (Passiflora edulis Sims F.Flavicarpa degner) by GC-MS and GC/O[J].Journal of Agricultural & Food Chemistry, 2002, 50(6):1 523-1 528.
[27] SCHREINER L, LOOS H, BUETTNER A.Identification of odorants in wood of calocedrus decurrens (Torr.) Florin by aroma extract dilution analysis and two-dimensional gas chromatography-mass spectrometry/olfactometry[J].Analytical and Bioanalytical Chemistry, 2017, 409(15):3 719-3 729.
[28] YU S, XU X M.Study of matrix-induced effects in multi-residue determination of pesticides by online gel permeation chromatography-gas chromatography/mass spectrometry[J].Rapid Communications in Mass Spectrometry, 2012, 26(8):963-977.
[29] BACHMANN T, MAURER A, RYCHLIK M.Development of a LC-MS/MS method using stable isotope dilution for the quantification of individual B6 vitamers in fruits, vegetables, and cereals[J].Analytical and Bioanalytical Chemistry, 2020, 412(3).DOI:10.1007/s00216-020-02857-5.
[30] TAN J, LU X B, FU L, et al.Quantification of Cl-PAHs and their parent compounds in fish by improved ASE method and stable isotope dilution GC-MS[J].Ecotoxicology and Environmental Safety, 2019, 186:109775.
[31] XIE W, HUANG C Q, HONG D, et al.Determination of anthraquinone in tea by stable isotope dilution assay-gas chromatography-tandem mass spectrometry[J].SN Applied Sciences, 2020, 2(6):1-9.
[32] HOU J B, XIE W, HONG D, et al.Simultaneous determination of ten neonicotinoid insecticides and two metabolites in honey and Royal-jelly by solidphase extraction and liquid chromatographytandem mass spectrometry - ScienceDirect[J].Food Chemistry, 2019, 270:204-213.
[33] ZHU J C, NIU Y W, XIAO Z B.Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS) [J].Food Chemistry,2021, 339:128136.
[34] FENG Y Z, CAI Y, FU X, et al.Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA), odor activity value (OAV) and omission experiment[J].Food Chemistry, 2018, 265:274-280.
[35] ZHU J C, WANG L Y, XIAO Z B, et al.Characterization of the key aroma compounds in mulberry fruits by application of gas chromatography-olfactometry (GC-O), odor activity value (OAV), gas chromatography-mass spectrometry (GC-MS) and flame photometric detection (FPD)[J].Food Chemistry, 2018, 245:775-785.
[36] NIU Y W, ZHU Q, XIAO Z B.Characterization of perceptual interactions among ester aroma compounds found in Chinese Moutai Baijiu by gas chromatography-olfactometry, odor intensity, olfactory threshold and odor activity value[J].Food Research International, 2020, 131:108986.
[37] TIAN P, ZHAN P, TIAN H L, et al.Analysis of volatile compound changes in fried shallot (Allium cepa L.var.aggregatum) oil at different frying temperatures by GC-MS, OAV, and multivariate analysis[J].Food Chemistry, 2021, 345:128748.
[38] ZHANG H Y, PU D D, SUN B G, et al.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[J].Food Chemistry, 2018, 258:260-268.
[39] YANG Y N, DENG Q C, JIA X, et al.Characterization of key odorants in peeled and unpeeled flaxseed powders using solvent-assisted flavor evaporation and odor activity value calculation[J].LWT- Food Science and Technology, 2021, 138(9):110724.
[40] GONG X W, HAN Y, ZHU J C, et al.Identification of the aroma-active compounds in Longjing tea characterized by odor activity value, gas chromatography- olfactometry, and aroma recombination[J].International Journal of Food Properties, 2017(20):S1 107-S1 121.
[41] ZZA B, DJA C, MIN G, et al.Characterization of the key aroma compounds in aged Zhenjiang aromatic vinegar by gas chromatography-olfactometry-mass spectrometry, quantitative measurements, aroma recombination and omission experiments-ScienceDirect[J].Food Research International, 2020, 136.DOI:10.1016/j.foodres.2020.109434.
[42] HE C J, LI Z Y, LIU H X, et al.Characterization of the key aroma compounds in Semnostachya menglaensis Tsui by gas chromatography-olfactometry, odor activity values, aroma recombination, and omission analysis[J].Food Research International, 2019, 131:108948.
[43] WANG M Q, MA W J, SHI J, et al.Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination[J].Food Research International, 2020, 130:108908.
[44] NIU Y W, YAO Z M, XIAO Q, et al.Characterization of the key aroma compounds in different light aroma type Chinese liquors by GC-olfactometry, GC-FPD, quantitative measurements, and aroma recombination[J].Food Chemistry, 2017, 233:204-215.
[45] TIAN H X, SUN X F, YU H Y, et al.Characterization of the key aroma compounds in Yunnan goat milk cake using a sensory-directed flavor analysis[J].Journal of Food Science, 2020, 85(11):3 981-3 997.
[1] 周莉, 陈双, 王栋, 徐岩. 正相色谱技术结合气相色谱-闻香技术解析中国传统晒露酱油香气活性成分[J]. 食品与发酵工业, 2019, 45(16): 237-244.
[2] 宋焕禄. 分子感官科学及其在食品感官品质评价方面的应用[J]. 食品与发酵工业, 2011, 37(08): 126-130.
No Suggested Reading articles found!
Viewed
Full text


Abstract

Cited

  Shared   
  Discussed   
版权所有 © 《食品与发酵工业》编辑部
地址:北京朝阳区酒仙桥中路24号院6号楼111室
本系统由北京玛格泰克科技发展有限公司设计开发  技术支持:support@magtech.com.cn