食品与发酵工业 >

2021 , Vol. 47 >Issue 24: 279 - 285

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027424

综述与专题评论

发酵蔬菜风味物质形成机制及影响因素研究进展

  • 黄玉立 ,
  • 赵楠 ,
  • 黄庆 ,
  • 马倩 ,
  • 胡琨 ,
  • 李华佳 ,
  • 朱永清 ,
  • 左勇
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  • 1(四川师范大学 生命科学学院,四川 成都,610101)
    2(四川省农业科学院农产品加工研究所,四川 成都,610011)
硕士研究生(左勇教授为通讯作者,E-mail:sgzuoyong@tom.com)

收稿日期: 2021-03-24

  修回日期: 2021-04-09

  网络出版日期: 2022-01-21

基金资助

国家自然科学基金青年科学基金项目(32001668);四川省科技厅重点研发项目(2019YFN0105);四川省科技创新苗子工程项目(2020057)

收起

Research progress in formation mechanism and influencing factors of flavor compounds in fermented vegetables

  • HUANG Yuli ,
  • ZHAO Nan ,
  • HUANG Qing ,
  • MA Qian ,
  • HU Kun ,
  • LI Huajia ,
  • ZHU Yongqing ,
  • ZUO Yong
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  • 1(College of Life Science, Sichuan Normal University, Chengdu 610101, China)
    2(Institute of Agro-Products Processing Science and Technology, Sichuang Academy of Agricultural Sciences, Chengdu 610011, China)

Received date: 2021-03-24

  Revised date: 2021-04-09

  Online published: 2022-01-21

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摘要

发酵蔬菜起源于3 100年前商代武丁时期进而传承至今,并成为了我国重要的传统发酵食品之一。蔬菜在封闭式厌氧环境中通过微生物的代谢和一系列化学反应赋予蔬菜异于其原有感官的风味品质深受消费者喜爱。风味物质组成是决定发酵蔬菜特色风味品质的关键,因此一直是发酵蔬菜领域的研究热点之一。该文综述了发酵蔬菜风味物质的种类、形成机制和非生物影响因素,并对其未来研究进行了展望,以期为发酵蔬菜产业的提质增效提供理论依据。

关键词： 发酵蔬菜; 风味物质; 形成机制; 影响因素; 菌群互作

本文引用格式

黄玉立 , 赵楠 , 黄庆 , 马倩 , 胡琨 , 李华佳 , 朱永清 , 左勇 . 发酵蔬菜风味物质形成机制及影响因素研究进展[J]. 食品与发酵工业, 2021 , 47(24) : 279 -285 . DOI: 10.13995/j.cnki.11-1802/ts.027424

Abstract

Fermented vegetables (FVs), one of the important traditional fermented food industries in China, originated in Wuding period of Shang Dynasty 3 100 years ago and then passed down to now. FVs are widely consumed due to its special flavor quality which is endowed by microbial metabolism and a series of chemical reactions in an anaerobic environment. Flavor compounds are the key to determine the characteristic flavor quality of FVs, therefore drawn more attentions in the field of FVs. In this paper, types of flavor compounds, formation mechanisms, as well as the abiotic factors in the formation of flavor quality of fermented vegetables are summarized, and their future research is prospected, so as to provide a theoretical basis for improving the product quality and production efficiency of fermented vegetable industry.

Key words： fermented vegetables; flavour compounds; formation mechanism; influence factors; microbial interaction

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