Research progress on types, influencing factors, and formation mechanisms of ginger flavor substances

  • XIAO Xinsheng ,
  • FENG Meitao ,
  • DENG Zhiwei ,
  • ZHU Dingping ,
  • JIANG Liyan
Expand
  • 1(College of Chemistry and Bioengineering, Hunan University of Science and Engineering, Yongzhou 425199, China)
    2(Yongzhou Lengshuitan District Market Supervision Administration, Yongzhou 425002, China)

Received date: 2023-06-01

  Revised date: 2023-07-19

  Online published: 2024-07-12

Abstract

As a traditional medicinal and food plant, ginger is loved by consumers for its unique aromatic odor and distinctive pungent taste.Aroma composition is one of the main indicators to evaluate the quality of ginger.The aroma of ginger is composed of volatile flavor substances such as olefins, aldehydes, esters, alcohols, ketones, and acids, which are mainly produced during the growth and development of ginger and processing, giving the unique flavor of fresh or dried ginger.The formation of these flavor substances is not only related to the variety, but also influenced by external factors, and the related mechanisms are very complex.Therefore, this paper reviewed the types of flavor substances of ginger, summarized the main influencing factors (ginger variety and maturity, storage, pretreatment conditions and drying, etc.) affecting the flavor substances of ginger;and finally outlined the formation mechanism of flavor substances, aiming to provide a reference for the development of ginger flavor and high value-added products.

Cite this article

XIAO Xinsheng , FENG Meitao , DENG Zhiwei , ZHU Dingping , JIANG Liyan . Research progress on types, influencing factors, and formation mechanisms of ginger flavor substances[J]. Food and Fermentation Industries, 2024 , 50(11) : 367 -378 . DOI: 10.13995/j.cnki.11-1802/ts.036331

References

[1] 吴嘉斓, 王笑园, 王坤立, 等.生姜营养价值及药理作用研究进展[J].食品工业, 2019, 40(2):237-240.
WU J L, WANG X Y, WANG K L, et al.Research progress on nutritional value and pharmacological action of ginger[J].The Food Industry, 2019, 40(2):237-240.
[2] 张文焕. 生姜质量安全标准比对分析及特征成分差异研究[D].北京:中国农业科学院, 2019.
ZHANG W H.Comparative analysis of ginger quality safety standards and difference study on characteristic components[D].Beijing:Chinese Academy of Agricultural Sciences, 2019.
[3] 张旭, 赵芬琴.生姜提取液抗炎镇痛作用研究[J].河南大学学报(医学版), 2015, 34(1):26-28.
ZHANG X, ZHAO F Q.Experimental studies on anti-inflammatory and analgesic effects of fresh ginger extract[J].Journal of Henan University (Medical Science), 2015, 34(1):26-28.
[4] 常青, 郑宝东, 张怡, 等.生姜抗性淀粉对高脂血症大鼠降血脂作用和胆汁酸代谢的影响[J].食品科学, 2022, 43(7):147-157.
CHANG Q, ZHENG B D, ZHANG Y, et al.Ginger resistant starch regulates lipids and bile acid metabolism in hyperlipidemic rats[J].Food Science, 2022, 43(7):147-157.
[5] HUANG Y Y, CAO S J, ZHANG Q, et al.Biological and pharmacological effects of hexahydrocurcumin, a metabolite of curcumin[J].Archives of Biochemistry and Biophysics, 2018, 646:31-37.
[6] 刘鑫, 张宏伟, 傅若秋, 等.生姜中姜酚类活性成分的抗肿瘤作用及其机制[J].第三军医大学学报, 2017, 39(9):884-890.
LIU X, ZHANG H W, FU R Q, et al.Anti-cancer effect of active gingerol ingredients from ginger in vitro and underlying mechanism[J].Journal of Third Military Medical University, 2017, 39(9):884-890.
[7] 肖作兵, 朱建才, 牛云蔚, 等.香气成分的协同作用研究进展[J].食品科学技术学报, 2018, 36(4):1-7.
XIAO Z B, ZHU J C, NIU Y W, et al.Synergistic effect of aromatic compounds[J].Journal of Food Science and Technology, 2018, 36(4):1-7.
[8] 吴贾锋, 张晓鸣.生姜风味物质研究进展[J].食品与发酵工业, 2005, 31(4):100-104.
WU J F, ZHANG X M.Advances on the research flavor compounds in ginger[J].Food and Fermentation Industries, 2005, 31(4):100-104.
[9] 吴贾锋, 张诚, 张晓鸣, 等.生姜风味物质的提取和成分分析[J].食品与机械, 2006, 22(3):94-96;99.
WU J F, ZHANG C, ZHANG X M, et al.Extraction and analysis of flavor compounds in ginger[J].Food & Machinery, 2006, 22(3):94-96;99.
[10] 鹿浩志, 刘敏轩, 田亚亚, 等.生姜精油的提取及GC-MS分析[J].食品工业科技, 2019, 40(14):208-213;226.
LU H Z, LIU M X, TIAN Y Y, et al.Extraction and GC-MS analysis of ginger essential oil[J].Science and Technology of Food Industry, 2019, 40(14):208-213;226.
[11] 赵钜阳, 苏晓文.生姜风味物质及在食品中应用研究进展[J].粮食与油脂, 2021, 34(9):28-30.
ZHAO J Y, SU X W.Research progress on flavoring substances of ginger and its application in food[J].Cereals & Oils, 2021, 34(9):28-30.
[12] HU X Q, LU L, GUO Z L, et al.Volatile compounds, affecting factors and evaluation methods for rice aroma:A review[J].Trends in Food Science & Technology, 2020, 97:136-146.
[13] 张宏, 阎吉昌, 张宏桂, 等.生姜挥发油的提取及其化学成分的气相色谱-质谱分析[J].分析化学, 1996, 24(3):348-352.
ZHANG H, YAN J C, ZHANG H G, et al.Extraction of volatile oil from ginger and component analysis by gas chromatography-mass spectrometry[J].Chinese Journal of Analytieal Chemistry, 1996, 24(3):348-352.
[14] BERISTAIN-BAUZA S D C, HERNÁNDEZ-CARRANZA P, CID-PÉREZ T S, et al.Antimicrobial activity of ginger (Zingiber officinale) and its application in food products[J].Food Reviews International, 2019, 35(5):407-426.
[15] 徐宗季, 鞠兴荣, 袁建, 等.生姜精油挥发性物质的主成分分析[J].粮食与食品工业, 2016, 23(4):5-10.
XU Z J, JU X R, YUAN J, et al.Analysis on principal components of volatile compositions in ginger oil[J].Cereal & Food Industry, 2016, 23(4):5-10.
[16] 彭凯雄, 唐群勇, 郑钰涵, 等.大米中挥发性风味物质的研究进展[J].食品安全质量检测学报, 2022, 13(15):4794-4801.
PENG K X, TANG Q Y, ZHENG Y H, et al.Research progress of volatile flavor substances in rice[J].Journal of Food Safety & Quality, 2022, 13(15):4794-4801.
[17] 孙宝国,陈海涛.食用调香术[M].3版.北京:化学工业出版社,2016:28-40.
SUN B G, CHEN H T.Edible flavoring [M].3rd edition.Beijing:Chemical Industry Press, 2016:28-40.
[18] 郭家刚, 杨松, 伍玉菡, 等.超临界萃取结合分子蒸馏纯化生姜精油及其挥发性成分分析[J].食品与发酵工业, 2024, 50(3):224-231.
GUO J G, YANG S, WU Y H, et al.Purification of ginger essential oil by supercritical combined with molecular distillation and analysis of its volatile constituents[J].Food and Fermentation Industries, 2024, 50(3):224-231.
[19] 黄雪松, 陈雅雪.GC-MS法比较鲜姜与干姜的风味物质[J].中国食品学报, 2007, 7(5):133-138.
HUANG X S, CHEN Y X.Comparison of the flavor material between fresh and dried ginger by GC-MS[J].Journal of Chinese Institute of Food Science and Technology, 2007, 7(5):133-138.
[20] KUBRA I R, RAO L M.An impression on current developments in the technology, chemistry, and biological activities of ginger (Zingiber officinale Roscoe)[J].Critical Reviews in Food Science and Nutrition, 2012, 52(8):651-688.
[21] 赵林敏, 齐成媚, 刘小文, 等.江永香姜姜油树脂的GC-MS分析[J].食品工业科技, 2014, 35(6):78-80.
ZHAO L M, QI C M, LIU X W, et al.Analysis of ginger oleoresin in Jiangyong fragrant-ginger by GC-MS[J].Science and Technology of Food Industry, 2014, 35(6):78-80.
[22] 阮鸣, 欧阳义, 孙兰玲.香菜和生姜挥发油的GC-MS分析[J].南京晓庄学院学报, 2017, 33(6):95-99.
RUAN M, OUYANG Y, SUN L L.Analysis of volatile oils from parsley and ginger by GC-MS[J].Journal of Nanjing Xiaozhuang University, 2017, 33(6):95-99.
[23] 李祖光, 孟微微, 王芳, 等.超声微波协同水蒸气蒸馏-GC/MS分析生姜挥发油化学成分[J].浙江工业大学学报, 2013, 41(6):614-619;645.
LI Z G, MENG W W, WANG F, et al.Analysis of volatile oil of Zingiber officinale Rosc.via ultrasound microwave assisted steam distillation coupled with gas chromatography-mass spectrometry[J].Journal of Zhejiang University of Technology, 2013, 41(6):614-619;645.
[24] 晏菲, 王开亮, 张小飞, 等.五种方法提取生姜挥发油的比较研究[J].天然产物研究与开发, 2022, 34(12):1999-2010;2076.
YAN F, WANG K L, ZHANG X F, et al.Comparative study on five methods for extracting volatile oil from ginger[J].Natural Product Research and Development, 2022, 34(12):1999-2010;2076.
[25] VEDASHREE M, ASHA M R, ROOPAVATI C, et al.Characterization of volatile components from ginger plant at maturity and its value addition to ice cream[J].Journal of Food Science and Technology, 2020, 57(9):3371-3380.
[26] 史先振, 王强伟, 李永仙, 等.固相微萃取-气相色谱-质谱法比较铜陵白姜与白姜蜜饯的风味物质[J].食品与发酵工业, 2014, 40(12):150-155.
SHI X Z, WANG Q W, LI Y X, et al.Comparison of the flavor substances between Tongling white ginger and candied white ginger by SPME-GC-MS[J].Food and Fermentation Industries, 2014, 40(12):150-155.
[27] 许良佳, 薛艳丽, 侯王君.不同生姜品种挥发油成分GC-MS分析[J].农业科技与装备, 2020(4):4-7.
XU L J, XUE Y L, HOU W J.Analysis on volatile oil components in different ginger varieties by GC-MS[J].Agricultural Science & Technology and Equipment, 2020(4):4-7.
[28] 汪莉莎, 陈光静, 张甫生, 等.顶空固相微萃取-气相色谱-质谱联用法分析仔姜与老姜的挥发性成分[J].食品科学, 2014, 35(10):153-157.
WANG L S, CHEN G J, ZHANG F S, et al.Analysis of volatile compounds in early and late harvested ginger by headspace-solid phase micro-extraction gas chromatography-mass spectrometry[J].Food Science, 2014, 35(10):153-157.
[29] RAVI KIRAN C, CHAKKA A K, PADMAKUMARI AMMA K P, et al.Essential oil composition of fresh ginger cultivars from North-East India[J].Journal of Essential Oil Research, 2013, 25(5):380-387.
[30] 项佳媚, 许利嘉, 肖伟, 等.姜的研究进展[J].中国药学杂志, 2017, 52(5):353-357.
XIANG J M, XU L J, XIAO W, et al.Research progress in Zingiber officinale[J].Chinese Pharmaceutical Journal, 2017, 52(5):353-357.
[31] 郭家刚, 杨松, 丁思年, 等.基于气相离子迁移谱的不同产地生姜挥发性有机物指纹图谱分析[J].食品科学, 2021, 42(24):236-241.
GUO J G, YANG S, DING S N, et al.Fingerprint analysis of volatile organic compounds in ginger rhizomes from different geographical origins by gas chromatography-ion mobility spectrometry[J].Food Science, 2021, 42(24):236-241.
[32] SCHALLER T, SCHIEBERLE P.Comparison of the key aroma compounds in fresh, raw ginger (Zingiber officinale Roscoe) from China and roasted ginger by application of aroma extract dilution analysis[J].Journal of Agricultural and Food Chemistry, 2020, 68(51):15292-15300.
[33] 张璐璐, 吴建文, 刘慧勤, 等.西林火姜姜油树脂的成分分析[J].食品工业科技, 2021, 42(6):226-232.
ZHANG L L, WU J W, LIU H Q, et al.Composition analysis of Xilin fire ginger oleoresins[J].Science and Technology of Food Industry, 2021, 42(6):226-232.
[34] 李智宁, 魏悦, 曹静亚, 等.不同产地生姜、干姜挥发油组分特征分析[J].江苏农业科学, 2020, 48(19):215-221.
LI Z N, WEI Y, CAO J Y, et al.Analysis of volatile components of ginger and dried ginger from different regions by gas chromatography-mass spectrometry[J].Jiangsu Agricultural Sciences, 2020, 48(19):215-221.
[35] CORNELL D W, JORDAN R A.Composition and distinctive volatile flavour characteristics of the essential oil from Australian-grown ginger (Zingiber officinale)[J].Journal of the Science of Food and Agriculture, 1971, 22(2):93-95.
[36] 张蓓, 王亦若, 黄珂, 等.不同提取方法对生姜挥发性成分的影响研究[J].中国调味品, 2022, 47(6):151-154, 164.
ZHANG B, WANG Y R, HUANG K, et al.Study on effects of different extraction methods on volatile components of Zingiber officinale Rosc[J].China Condiment, 2022, 47(6):151-154, 164.
[37] PANG X L, CAO J M, WANG D B, et al.Identification of ginger (Zingiber officinale Roscoe) volatiles and localization of aroma-active constituents by GC-olfactometry[J].Journal of Agricultural and Food Chemistry, 2017, 65(20):4140-4145.
[38] VAN H T, THANG T D, LUU T N, et al.An overview of the chemical composition and biological activities of essential oils from Alpinia genus (Zingiberaceae)[J].RSC Advances, 2021, 11(60):37767-37783.
[39] 邱大东, 周梨萍, 郭文宇, 等.生姜酵素发酵前后风味物质的变化[J].农产品加工, 2022(16):57-60.
QIU D D, ZHOU L P, GUO W Y, et al.Changes of flavor substance in ginger Jiaosu before and after fermentation[J].Farm Products Processing, 2022(16):57-60.
[40] 雷丹, 李龙雪, 洪滔, 等.江西兴国九山生姜挥发油成分的GC-MS分析[J].江西中医药大学学报, 2021, 33(2):67-71.
LEI D, LI L X, HONG T, et al.GC-MS analysis of volatile oil from ginger in Jiushan Xingguo County Jiangxi Province[J].Journal of Jiangxi University of Traditional Chinese Medicine, 2021, 33(2):67-71.
[41] LI H L, HUANG M J, TAN D Q, et al.Effects of soil moisture content on the growth and physiological status of ginger (Zingiber officinale Roscoe)[J].Acta Physiologiae Plantarum, 2018, 40(7):125.
[42] KIRAN C R, CHAKKA A K, PADMAKUMARI AMMA K P, et al.Influence of cultivar and maturity at harvest on the essential oil composition, oleoresin and[6]-gingerol contents in fresh ginger from northeast India[J].Journal of Agricultural and Food Chemistry, 2013, 61(17):4145-4154.
[43] LYU Y, LI Y Y, LIU X H, et al.Identification of ginger (Zingiber officinale Roscoe) reference genes for gene expression analysis[J].Frontiers in Genetics, 2020, 11:586098.
[44] 朱丹实, 刘仁斌, 杜伟, 等.生姜成分差异及采后贮藏保鲜技术研究进展[J].食品工业科技, 2015, 36(17):375-378;383.
ZHU D S, LIU R B, DU W, et al.Research progress in ingredient difference among different types of ginger and the postharvest preservation technology[J].Science and Technology of Food Industry, 2015, 36(17):375-378;383.
[45] GHASEMZADEH A, JAAFAR H Z E, RAHMAT A.Changes in antioxidant and antibacterial activities as well as phytochemical constituents associated with ginger storage and polyphenol oxidase activity[J].BMC Complementary and Alternative Medicine, 2016, 16(1):382.
[46] SHUKOR N I A, MISRAN A, AHMAD S H, et al.The changes of chemical quality of ginger during postharvest storage at chilling temperature[J].Food Research, 2020, 4(5):1653-1662.
[47] SAKAMURA F.Changes in volatile constituents of Zingiber officinale rhizomes during storage and cultivation[J].Phytochemistry, 1987, 26(8):2207-2212.
[48] WU C Y, KONG M, ZHANG W, et al.Impact of sulphur fumigation on the chemistry of ginger[J].Food Chemistry, 2018, 239:953-963.
[49] MISHRA B B, GAUTAM S, SHARMA A.Shelf-life extension of fresh ginger (Zingiber officinale) by gamma irradiation[J].Journal of Food Science, 2004, 69(9):M274-M279.
[50] YAMAGUCHI K, KATO T, NOMA S, et al.The effects of high hydrostatic pressure treatment on the flavor and color of grated ginger[J].Bioscience, Biotechnology, and Biochemistry, 2010, 74(10):1981-1986.
[51] 吴昊, 王艺颖, 丁君, 等.壳聚糖/竹叶抗氧化物复合处理对鲜切生姜保鲜效果的影响[J].食品科学, 2016, 37(10):283-288.
WU H, WANG Y Y, DING J, et al.Effects of chitosan/bamboo leaf antioxidant treatments on the quality of fresh-cut ginger during storage[J].Food Science, 2016, 37(10):283-288.
[52] ZHANG Y M, PENG Y, JIA R Y, et al.Sodium chloride combined with polypropylene film can maintain the quality of fresh-cut ginger[J].Food Packaging and Shelf Life, 2020, 25:100541.
[53] 贾茹羽. 氯化钠结合包装材料对鲜切生姜保鲜效果的研究[D].泰安:山东农业大学, 2019.
JIA R Y.Study on the fresh-keeping effect of sodium chloride combined with packaging material in fresh-cut ginger[D].Tai’an:Shandong Agricultural University, 2019.
[54] SUN Y N, ZHANG M, BHANDARI B, et al.Intelligent detection of flavor changes in ginger during microwave vacuum drying based on LF-NMR[J].Food Research International, 2019, 119:417-425.
[55] CHUMROENPHAT T, SOMBOONWATTHANAKUL I, SAENSOUK S, et al.Changes in curcuminoids and chemical components of turmeric (Curcuma longa L.) under freeze-drying and low-temperature drying methods[J].Food Chemistry, 2021, 339:128121.
[56] REN Z F, YU X J, YAGOUB A E A, et al.Combinative effect of cutting orientation and drying techniques (hot air, vacuum, freeze and catalytic infrared drying) on the physicochemical properties of ginger (Zingiber officinale Roscoe)[J].LWT, 2021, 144:111238.
[57] DING S H, AN K J, ZHAO C P, et al.Effect of drying methods on volatiles of Chinese ginger (Zingiber officinale Roscoe)[J].Food and Bioproducts Processing, 2012, 90(3):515-524.
[58] OSAE R, ESSILFIE G, ALOLGA R N, et al.Drying of ginger slices—Evaluation of quality attributes, energy consumption, and kinetics study[J].Journal of Food Process Engineering, 2020, 43(2):e13348.
[59] 谢笔钧.食品化学[M].北京:科学出版社.2018:85-87.
XIE B J.Food Chemistry [M].Beijing:Science Press.2018:85-87.
[60] PRESTAGE S, LINFORTH R S T, TAYLOR A J, et al.Volatile production in tomato fruit with modified alcohol dehydrogenase activity[J].Journal of the Science of Food and Agriculture, 1999, 79(1):131-136.
[61] SALAS J J, SÁNCHEZ J.Hydroperoxide lyase from olive (Olea europaea) fruits[J].Plant Science, 1999, 143(1):19-26.
[62] OLIAS J M, PEREZ A G, RIOS J J, et al.Aroma of virgin olive oil:Biogenesis of the “green” odor notes[J].Journal of Agricultural and Food Chemistry, 1993, 41(12):2368-2373.
[63] BAKER A, GRAHAM I A, HOLDSWORTH M, et al.Chewing the fat:Beta-oxidation in signalling and development[J].Trends in Plant Science, 2006, 11(3):124-132.
[64] GRAHAM I A, EASTMOND P J.Pathways of straight and branched chain fatty acid catabolism in higher plants[J].Progress in Lipid Research, 2002, 41(2):156-181.
[65] CAO J, ZOU X G, DENG L, et al.Analysis of nonpolar lipophilic aldehydes/ketones in oxidized edible oils using HPLC-QqQ-MS for the evaluation of their parent fatty acids[J].Food Research International, 2014, 64:901-907.
[66] ENFISSI E M A, FRASER P D, LOIS L M, et al.Metabolic engineering of the mevalonate and non-mevalonate isopentenyl diphosphate-forming pathways for the production of health-promoting isoprenoids in tomato[J].Plant Biotechnology Journal, 2005, 3(1):17-27.
[67] NGUYEN H, CAMPI E M, ROY JACKSON W, et al.Effect of oxidative deterioration on flavour and aroma components of lemon oil[J].Food Chemistry, 2009, 112(2):388-393.
[68] BERTHELOT K, ESTEVEZ Y, DEFFIEUX A, et al.Isopentenyl diphosphate isomerase:A checkpoint to isoprenoid biosynthesis[J].Biochimie, 2012, 94(8):1621-1634.
[69] 孔滢, 孙明, 潘会堂, 等.花香代谢与调控研究进展[J].北京林业大学学报, 2012, 34(2):146-154.
KONG Y, SUN M, PAN H T, et al.Advances in metabolism and regulation of floral scent[J].Journal of Beijing Forestry University, 2012, 34(2):146-154.
[70] 苗轶男, 李敬知, 王帅, 等.萜烯生物合成中关键酶的研究进展[J].中国生物工程杂志, 2021, 41(6):60-70.
MIAO Y N, LI J Z, WANG S, et al.Research progress of key enzymes in terpene biosynthesis[J].China Biotechnology, 2021, 41(6):60-70.
[71] CHAPPELL J, WOLF F, PROULX J, et al.Is the reaction catalyzed by 3-hydroxy-3-methylglutaryl coenzyme A reductase a rate-limiting step for isoprenoid biosynthesis in plants?[J].Plant Physiology, 1995, 109(4):1337-1343.
[72] JIANG Y S, LIAO Q H, ZOU Y, et al.Transcriptome analysis reveals the genetic basis underlying the biosynthesis of volatile oil, gingerols, and diarylheptanoids in ginger (Zingiber officinale Rosc.)[J].Botanical Studies, 2017, 58(1):41.
[73] LIU H F, YANG H H, ZHAO T, et al.Combined metabolome and transcriptome analyses of young, mature, and old rhizome tissues of Zingiber officinale Roscoe[J].Frontiers in Genetics, 2021, 12:795201.
[74] JIANG Y S, HUANG M J, WISNIEWSKI M, et al.Transcriptome analysis provides insights into gingerol biosynthesis in ginger (Zingiber officinale)[J].The Plant Genome, 2018, 11(3):180034.
[75] 孙璐. 烘烤对不同品种生姜营养成分、理化特性和功能性影响的研究[D].济南:济南大学, 2022.
SUN L.Effects of baking on nutritional components, physicochemical functions and properties of different varieties of ginger[D].Jinan:University of Jinan, 2022.
[76] 吕梦莎,曾永青,黄雪松.反应条件对美拉德反应模拟体系中的α-二羰基化合物的影响[J].食品科学,2013,34(24):50-56.
LYU M S, ZENG Y Q, HUANG X S.Effects of reaction conditions on the formation of α-dicarbonyl compounds in Maillard reaction model system [J].Food Science, 2013,34(24):50-56.
[77] 张晓鸣.食品风味化学[M].北京:中国轻工业出版社,2009.
ZHANG X M.Food Flavor Chemistry [M].Beijing:China Light Industry Press, 2009.
[78] NURSTEN H E.The Maillard Reaction:Chemistry, Biochemistry, and Implications[M].Cambridge, UK:Royal Society of Chemistry, 2005.
[79] MOTTRAM D S.The Maillard reaction:Source of flavour in thermally processed foods[M]//BERGER R G, ed.Flavours and Fragrances.Berlin, Heidelberg:Springer Berlin Heidelberg, 2007:269-283.
[80] KEBEDE B, GRAUWET T, ANDARGIE T, et al.Kinetics of Strecker aldehyde formation during thermal and high pressure high temperature processing of carrot puree[J].Innovative Food Science & Emerging Technologies, 2017, 39:88-93.
[81] 闫媛媛, 胡文忠, 姜爱丽, 等.葡萄酒酒精发酵过程中酵母菌种类、代谢产物的变化及其关键控制工艺研究进展[J].食品工业科技, 2015, 36(23):366-370.
YAN Y Y, HU W Z, JIANG A L, et al.Research progress in yeast species, metabolite products and the key control process during grape wine alcoholic fermentation[J].Science and Technology of Food Industry, 2015, 36(23):366-370.
[82] 严超. 红枣白兰地发酵过程中细菌群落结构及与风味物质的相关性研究[D].保定:河北农业大学, 2018.
YAN C.Bacterial communities and profile of aroma compounds:A correlation study in the process of jujube brandy fermentation[D].Baoding:Hebei Agricultural University, 2018.
[83] 马媛, 耿伟涛, 王金菊, 等.乳酸菌代谢与食品风味物质的形成[J].中国调味品, 2019, 44(1):159-163;172.
MA Y, GENG W T, WANG J J, et al.Lactic acid bacteria metabolism and formation of food flavor substances[J].China Condiment, 2019, 44(1):159-163;172.
[84] 吴华昌, 张伟娜, 邓静, 等.腌菜风味物质研究进展[J].中国调味品, 2010, 35(11):26-29.
WU H C, ZHANG W N, DENG J, et al.Advances of study on flavor of pickled vegetable[J].China Condiment, 2010, 35(11):26-29.
[85] 赵大云, 丁霄霖.雪里蕻腌菜风味物质的研究[J].食品与机械, 2001, 17(2):22-24.
ZHAO D Y, DING X L.Studies on the flavor components of pickled potherb mustard[J].Food and Machinery, 2001, 17(2):22-24.
Outlines

/

〈 〉