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枣加工过程中特征香气物质形成机制研究进展

  • 夏晓霞 ,
  • 薛艾莲 ,
  • 寇福兵 ,
  • 冉欢 ,
  • 雷小娟 ,
  • 赵吉春 ,
  • 曾凯芳 ,
  • 明建
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  • 1(西南大学 食品科学学院,重庆 400715)
    2(西南大学 食品贮藏与物流研究中心,重庆 400715)
硕士研究生(明建教授为通讯作者,E-mail: mingjian1972@163.com)

收稿日期: 2021-03-04

  修回日期: 2021-04-02

  网络出版日期: 2021-12-31

基金资助

国家重点研发计划(2019YFD1002300)

Formation mechanism of characteristic aroma substances during jujube processing:A review

  • XIA Xiaoxia ,
  • XUE Ailian ,
  • KOU Fubing ,
  • RAN Huan ,
  • LEI Xiaojuan ,
  • ZHAO Jichun ,
  • ZENG Kaifang ,
  • MING Jian
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  • 1(College of Food Science,Southwest University,Chongqing 400715,China)
    2(Food Storage and Logistics Research Center,Southwest University,Chongqing 400715,China)

Received date: 2021-03-04

  Revised date: 2021-04-02

  Online published: 2021-12-31

摘要

枣的香气由独特挥发性化合物构成,醛类、醇类、酯类、酸类及酮类物质是构成枣香气的主要成分,主要在枣的生长代谢和加工过程中产生,赋予了鲜枣或干枣独特的风味。枣香气物质主要通过脂肪酸代谢、氨基酸代谢、碳水化合物代谢、美拉德反应及发酵等途径生成,鲜枣中主要的香气物质是(E)-2-己烯醛、1-戊烯-3-醇、乙酸、乙酸乙酯、3-羟基-2-丁酮等,而干枣中特征香气物质是2-戊基呋喃、2-甲基吡嗪、糠醛等杂环类物质。该文总结了鲜枣与干枣的特征香气物质种类,概括了香气物质的形成机制,分析了影响枣香气成分的主要因素,如贮藏方式、干制时间及温度、发酵菌株的种类等,为枣及其制品在加工贮藏中香气的保留提供参考。

关键词: ; 香气; 机制; 干制; 贮藏

本文引用格式

夏晓霞 , 薛艾莲 , 寇福兵 , 冉欢 , 雷小娟 , 赵吉春 , 曾凯芳 , 明建 . 枣加工过程中特征香气物质形成机制研究进展[J]. 食品与发酵工业, 2021 , 47(23) : 288 -297 . DOI: 10.13995/j.cnki.11-1802/ts.027187

Abstract

The aroma of jujube is composed of unique volatile compounds.Aldehydes,alcohols,esters,acids and ketones are the main components of jujube aroma,which are mainly produced during their growth,metabolism and processing,giving fresh or dried jujube unique flavors.The aroma substances of jujube are mainly produced by fatty acid metabolism,amino acid metabolism,carbohydrate metabolism,Maillard reaction and fermentation.The main aroma substances in fresh jujube are(E)-2-hexenal,1-penten-3-ol,acetic acid,ethyl acetate,3-hydroxy-2-butanone et al,while the characteristic aroma substances in dried jujube are heterocyclic substances such as 2-pentylfuran,2-methylpyrazine and furfural.In this paper,the characteristic aroma components of fresh and dried jujube were summarized,the formation mechanism of aroma components of jujube was summarized,and the effects on aroma components of jujube were analyzed,such as storage methods,drying time and temperature,and types of fermentation strains,which provided a reference for aroma retention during processing and storage of jujube and their products.

Key words: jujube; aroma; mechanism; drying; storage

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