鱼肉特征性气味物质研究进展

摘要/Abstract

摘要：

鱼肉中的特征性气味物质对鱼肉风味起着重要作用，而异味是影响淡水鱼和养殖鱼类食用品质的主要问题之一。本文综述近年来国内外有关淡水鱼和海水鱼鱼肉特征性气味研究进展，对淡水鱼和海水鱼气味的异同点进行总结，并论述鱼肉常见异味及其产生机理，最后对我国鱼肉风味研究前景作出分析，旨在为鱼肉风味研究提供一定的参考。

关键词: 鱼肉, 特征性气味, 气味差异, 异味

Abstract:

Characteristic odor compounds play important roles in the flavor of fish meats. Off-odor is one of major
problems in affecting edible quality of freshwater and farmed fish. Recent domestic and international studies on
characteristic odor compounds in freshwater and marine fish and their similarities and differences in odor in recent years are
summarized in this paper. Off-odor compounds and their formation mechanisms in fish meats are also discussed. Finally, in
order to provide references for future investigation, the prospects of fish meats flavor in our country are analyzed.

Key words: fish, characteristic odor compounds, odor difference, off-odor compounds

中图分类号:

吴薇，陶宁萍*，顾赛麒. 鱼肉特征性气味物质研究进展[J]. 食品科学, 2013, 34(11): 381-385.

WU Wei，TAO Ning-ping*，GU Sai-qi. Research Progress in Characteristic Odor Compounds of Fish Meats[J]. FOOD SCIENCE, 2013, 34(11): 381-385.

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