[1] 赵镭, 刘文, 牛丽影, 等. 食品感官科学技术: 发展的机遇和挑战[J]. 中国食品学报, 2009, 9(6):138-143.
ZHAO L, LIU W, NIU L Y, et al. Food sensory science and technology: A historical opportunity and challenge for development[J]. Journal of Chinese Institute of Food Science and Technology, 2009, 9(6):138-143.
[2] SMYTH H, COZZOLINO D. Instrumental methods (spectroscopy, electronic nose, and tongue) as tools to predict taste and aroma in beverages: Advantages and limitations[J]. Chemical Reviews, 2013, 113(3):1429-1440.
[3] LINFORTH R S. Developments in instrumental techniques for food flavour evaluation: Future prospects[J]. Journal of the Science of Food and Agriculture, 2000, 80(14):2044-2048.
[4] ZHANG W T, LAO F, BI S, et al. Insights into the major aroma-active compounds in clear red raspberry juice (Rubus idaeus L. cv. Heritage) by molecular sensory science approaches[J]. Food Chemistry, 2021, 336:127721.
[5] CAVANNA D, ZANARDI S, DALL’ASTA C, et al. Ion mobility spectrometry coupled to gas chromatography: A rapid tool to assess eggs freshness[J]. Food Chemistry, 2019, 271:691-696.
[6] PU D D, ZHANG H Y, ZHANG Y Y, et al. Characterization of the aroma release and perception of white bread during oral processing by gas chromatography-ion mobility spectrometry and temporal dominance of sensations analysis[J]. Food Research International, 2019, 123:612-622.
[7] WANG S Q, CHEN H T, SUN B G. Recent progress in food flavor analysis using gas chromatography-ion mobility spectrometry (GC-IMS)[J]. Food Chemistry, 2020, 315:126158.
[8] SCHUH C, SCHIEBERLE P. Characterization of (E, E, Z)-2, 4, 6-nonatrienal as a character impact aroma compound of oat flakes[J]. Journal of Agricultural and Food Chemistry, 2005, 53(22):8699-8705.
[9] BURDACK-FREITAG A, SCHIEBERLE P. Characterization of the key odorants in raw Italian hazelnuts (Corylus avellana L. var. Tonda Romana) and roasted hazelnut paste by means of molecular sensory science[J]. Journal of Agricultural and Food Chemistry, 2012, 60(20):5057-5064.
[10] WANG X J, GUO M Y, SONG H L, et al. Characterization of key aroma compounds in traditional Chinese soy sauce through the molecular sensory science technique[J]. LWT, 2020, 128:109413.
[11] SCHALLER T, SCHIEBERLE P. Quantitation of key aroma compounds in fresh, raw ginger (Zingiber officinale roscoe) from China and roasted ginger by stable isotope dilution assays and aroma profiling by recombination experiments[J]. Journal of Agricultural and Food Chemistry, 2020, 68(51):15284-15291.
[12] GERHARDT N, SCHWOLOW S, ROHN S, et al. Quality assessment of olive oils based on temperature-ramped HS-GC-IMS and sensory evaluation: Comparison of different processing approaches by LDA, kNN, and SVM[J]. Food Chemistry, 2019, 278:720-728.
[13] MAJCHER M A, MYSZKA K, GRACKA A, et al. Key odorants of lazur, a Polish mold-ripened cheese[J]. Journal of Agricultural and Food Chemistry, 2018, 66(10):2443-2448.
[14] HERRERO M, GARCÍA L A, DÍAZ M. The effect of SO2 on the production of ethanol, acetaldehyde, organic acids, and flavor volatiles during industrial cider fermentation[J]. Journal of Agricultural and Food Chemistry, 2003, 51(11):3455-3459.
[15] PENG B Z, LI F L, CUI L, et al. Effects of fermentation temperature on key aroma compounds and sensory properties of apple wine[J]. Journal of Food Science, 2015, 80(12): S2937-S2943.
[16] 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.
[17] DRABIŃSKA N, MŁYNARZ P, DE LACY COSTELLO B, et al. An optimization of liquid-liquid extraction of urinary volatile and semi-volatile compounds and its application for gas chromatography-mass spectrometry and proton nuclear magnetic resonance spectroscopy[J]. Molecules, 2020, 25(16):3651.
[18] WANG H, LI P, SUN S H, et al. Comparison of liquid-liquid extraction, simultaneous distillation extraction, ultrasound-assisted solvent extraction, and headspace solid-phase microextraction for the determination of volatile compounds in jujube extract by gas chromatography/mass spectrometry[J]. Analytical Letters, 2014, 47(4):654-674.
[19] AHAMED Z, SEO J K, EOM J U, et al. Optimization of volatile compound extraction on cooked meat using HS-SPME-GC-MS, and evaluation of diagnosis to meat species using volatile compound by multivariate data analysis[J]. LWT, 2023, 188:115374.
[20] 张彦聪, 李昀哲, 张军, 等. 柠檬椰汁复合果酒的工艺研究及香气特征分析[J]. 食品与发酵工业, 2021, 47(4):173-181.
ZHANG Y C, LI Y Z, ZHANG J, et al. Fermentation optimization and aroma characteristic of lemon-coconut compound fruit wine[J]. Food and Fermentation Industries, 2021, 47(4):173-181.
[21] VEZZULLI F, LAMBRI M, BERTUZZI T. Volatile compounds in green and roasted Arabica specialty coffee: Discrimination of origins, post-harvesting processes, and roasting level[J]. Foods, 2023, 12(3):489.
[22] DE LIMA A C, ACEÑA L, MESTRES M, et al. Monitoring the evolution of the aroma profile of lager beer in aluminium cans and glass bottles during the natural ageing process by means of HS-SPME/GC-MS and multivariate analysis[J]. Molecules, 2023, 28(6):2807.
[23] DONADEL J Z, THEWES F R, DOS SANTOS L F, et al. Superficial scald development in ‘Granny Smith’ and ‘Nicoter’ apples: The role of key volatile compounds when fruit are stored under dynamic controlled atmosphere[J]. Food Research International, 2023, 173:113396.
[24] BRATTOLI M, CISTERNINO E, DAMBRUOSO P R, et al. Gas chromatography analysis with olfactometric detection (GC-O) as a useful methodology for chemical characterization of odorous compounds[J]. Sensors, 2013, 13(12):16759-16800.
[25] 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.
[26] 宋焕禄. 食品风味化学-食品科学研发之利器[J]. 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[J]. Journal of Food Safety & Quality, 2014, 5(10):3071-3072.
[27] ZHENG Y, SUN B G, ZHAO M M, et al. Characterization of the key odorants in Chinese Zhima aroma-type Baijiu by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission studies[J]. Journal of Agricultural and Food Chemistry, 2016, 64(26):5367-5374.
[28] SUN J Y, LI Q Y, LUO S Q, et al. Characterization of key aroma compounds in Meilanchun sesame flavor style Baijiu by application of aroma extract dilution analysis, quantitative measurements, aroma recombination, and omission/addition experiments[J]. RSC Advances, 2018, 8(42):23757-23767.
[29] 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.
[30] MA Y, TANG K, XU Y, et al. Characterization of the key aroma compounds in Chinese vidal icewine by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission tests[J]. Journal of Agricultural and Food Chemistry, 2017, 65(2):394-401.
[31] ZHU J C, CHEN F, WANG L Y, et al. Characterization of the key aroma volatile compounds in cranberry (Vaccinium macrocarpon ait.) using gas chromatography-olfactometry (GC-O) and odor activity value (OAV)[J]. Journal of Agricultural and Food Chemistry, 2016, 64(24):4990-4999.
[32] GRIMM J E, STEINHAUS M. Characterization of the major odor-active compounds in jackfruit pulp[J]. Journal of Agricultural and Food Chemistry, 2019, 67(20):5838-5846.
[33] MUNAFO J P Jr, DIDZBALIS J, SCHNELL R J, et al. Insights into the key aroma compounds in mango (Mangifera indica L. ‘haden’) fruits by stable isotope dilution quantitation and aroma simulation experiments[J]. Journal of Agricultural and Food Chemistry, 2016, 64(21):4312-4318.
[34] XIAO Z B, WU Q Y, NIU Y W, et al. Characterization of the key aroma compounds in five varieties of mandarins by gas chromatography-olfactometry, odor activity values, aroma recombination, and omission analysis[J]. Journal of Agricultural and Food Chemistry, 2017, 65(38):8392-8401.
[35] ZHAI X T, GRANVOGL M. Characterization of the key aroma compounds in two differently dried Toona sinensis (A. juss.) roem. by means of the molecular sensory science concept[J]. Journal of Agricultural and Food Chemistry, 2019, 67(35):9885-9894.
[36] WAGNER J, GRANVOGL M, SCHIEBERLE P. Characterization of the key aroma compounds in raw licorice (Glycyrrhiza glabra L.) by means of molecular sensory science[J]. Journal of Agricultural and Food Chemistry, 2016, 64(44):8388-8396.
[37] GROSSHAUSER S, SCHIEBERLE P. Characterization of the key odorants in pan-fried white mushrooms (Agaricus bisporus L.) by means of molecular sensory science: Comparison with the raw mushroom tissue[J]. Journal of Agricultural and Food Chemistry, 2013, 61(16):3804-3813.
[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] LIU H, WANG Z Y, ZHANG D Q, et al. Characterization of key aroma compounds in Beijing roasted duck by gas chromatography-olfactometry-mass spectrometry, odor-activity values, and aroma-recombination experiments[J]. Journal of Agricultural and Food Chemistry, 2019, 67(20):5847-5856.
[40] MALL V, SCHIEBERLE P. Characterization of key aroma compounds in raw and thermally processed prawns and thermally processed lobsters by application of aroma extract dilution analysis[J]. Journal of Agricultural and Food Chemistry, 2016, 64(33):6433-6442.
[41] 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, 2021, 86(1):184-193.
[42] DACH A, SCHIEBERLE P. Characterization of the key aroma compounds in a freshly prepared oat (Avena sativa L.) pastry by application of the sensomics approach[J]. Journal of Agricultural and Food Chemistry, 2021, 69(5):1578-1588.
[43] DACH A, SCHIEBERLE P. Changes in the concentrations of key aroma compounds in oat (Avena sativa) flour during manufacturing of oat pastry[J]. Journal of Agricultural and Food Chemistry, 2021, 69(5):1589-1597.
[44] SCHOENAUER S, SCHIEBERLE P. Characterization of the key aroma compounds in the crust of soft pretzels by application of the sensomics concept[J]. Journal of Agricultural and Food Chemistry, 2019, 67(25):7110-7119.
[45] SEYFRIED C, GRANVOGL M. Characterization of the key aroma compounds in two commercial dark chocolates with high cocoa contents by means of the sensomics approach[J]. Journal of Agricultural and Food Chemistry, 2019, 67(20):5827-5837.
[46] 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[J]. Journal of Agricultural and Food Chemistry, 2013, 61(22):5236-5244.
[47] LASEKAN O, DABAJ F. Characterization of the key aroma constituents in fry breads by means of the sensomics concept[J]. Foods, 2020, 9(8):1129.
[48] SAHIN B, SCHIEBERLE P. Characterization of the key aroma compounds in yeast dumplings by means of the sensomics concept[J]. Journal of Agricultural and Food Chemistry, 2019, 67(10):2973-2979.
[49] MUNAFO J P Jr, DIDZBALIS J, SCHNELL R J, et al. Characterization of the major aroma-active compounds in mango (Mangifera indica L.) cultivars Haden, White Alfonso, Praya Sowoy, Royal Special, and Malindi by application of a comparative aroma extract dilution analysis[J]. Journal of Agricultural and Food Chemistry, 2014, 62(20):4544-4551.
[50] 贾翁力, 李秀林, 刘汗青, 等. 食品溯源方法分析研究[J]. 食品工业, 2022, 43(10):186-189.
JIA W L, LI X L, LIU H Q, et al. Analysis and research on food traceability method[J]. The Food Industry, 2022, 43(10):186-189.
[51] CHEN G M, HUANG Z R, WU L, et al. Microbial diversity and flavor of Chinese rice wine (Huangjiu): An overview of current research and future prospects[J]. Current Opinion in Food Science, 2021, 42:37-50.
[52] WANG J, YUAN C J, GAO X L, et al. Characterization of key aroma compounds in Huangjiu from Northern China by sensory-directed flavor analysis[J]. Food Research International, 2020, 134:109238.
[53] TIAN H X, XU X L, SUN X F, et al. Evaluation of the perceptual interaction among key aroma compounds in milk fan by gas chromatography-olfactometry, odor threshold, and sensory analyses[J]. Journal of Dairy Science, 2020, 103(7):5863-5873.
[54] TIAN H X, XU X L, CHEN C, et al. Flavoromics approach to identifying the key aroma compounds in traditional Chinese milk fan[J]. Journal of Dairy Science, 2019, 102(11):9639-9650.
[55] ZENG H, WANG Y D, HAN H Y, et al. Changes in key aroma compounds and esterase activity of Monascus-fermented cheese across a 30-day ripening period[J]. Foods, 2022, 11(24):4026.
[56] TENG H, FANG T, LIN Q Y, et al. Red raspberry and its anthocyanins: Bioactivity beyond antioxidant capacity[J]. Trends in Food Science & Technology, 2017, 66:153-165.
[57] WAGNER J, SCHIEBERLE P, GRANVOGL M. Characterization of the key aroma compounds in heat-processed licorice (succus liquiritiae) by means of molecular sensory science[J]. Journal of Agricultural and Food Chemistry, 2017, 65(1):132-138.
[58] WIECZOREK M N, WALCZAK M, SKRZYPCZAK-ZIELIŃSKA M, et al. Bitter taste of Brassica vegetables: The role of genetic factors, receptors, isothiocyanates, glucosinolates, and flavor context[J]. Critical Reviews in Food Science and Nutrition, 2018, 58(18):3130-3140.
[59] GLÄSER P, DAWID C, MEISTER S, et al. Molecularization of bitter off-taste compounds in pea-protein isolates (Pisum sativum L.)[J]. Journal of Agricultural and Food Chemistry, 2020, 68(38):10374-10387.
[60] ZHANG J H, JIN G F, WANG J M, et al. Effect of intensifying high-temperature ripening on lipolysis and lipid oxidation of Jinhua ham[J]. LWT-Food Science and Technology, 2011, 44(2):473-479.
[61] LI Q, ZHANG L, LI W H, et al. Chemical compositions and volatile compounds of Tricholoma matsutake from different geographical areas at different stages of maturity[J]. Food Science and Biotechnology, 2016, 25(1):71-77.
[62] APREA E, ROMANO A, BETTA E, et al. Volatile compound changes during shelf life of dried Boletus edulis: Comparison between SPME-GC-MS and PTR-ToF-MS analysis[J]. Journal of Mass Spectrometry, 2015, 50(1):56-64.
[63] ZHANG J, YI Y, PAN D D, et al. 1H NMR-based metabolomics profiling and taste of boneless dry-cured hams during processing[J]. Food Research International, 2019, 122:114-122.
[64] MACÉ S, CORNET J, CHEVALIER F, et al. Characterisation of the spoilage microbiota in raw salmon (Salmo salar) steaks stored under vacuum or modified atmosphere packaging combining conventional methods and PCR-TTGE[J]. Food Microbiology, 2012, 30(1):164-172.
[65] ZHOU C Y, BAI Y, WANG C, et al. 1H NMR-based metabolomics and sensory evaluation characterize taste substances of Jinhua ham with traditional and modern processing procedures[J]. Food Control, 2021, 126:107873.
[66] NAM H A, RAMAKRISHNAN S R, KWON J H. Effects of electron-beam irradiation on the quality characteristics of mandarin oranges (Citrus unshiu (Swingle) Marcov) during storage[J]. Food Chemistry, 2019, 286:338-345.
[67] KAALE L D, EIKEVIK T M, RUSTAD T, et al. Ice crystal development in pre-rigor Atlantic salmon fillets during superchilling process and following storage[J]. Food Control, 2013, 31(2):491-498.