杏仁中的香气化合物及其风味品质影响因素研究进展

摘要/Abstract

摘要： 生杏仁富含醛类、醇类等气味物质，具有鲜果、干草等气味，经过热加工处理和贮藏过程中的各种化学反应使杏仁的气味发生显著变化，极大的影响了杏仁的风味品质。基于此，本文总结了生杏仁中重要气味化合物，以及熟杏仁通过美拉德反应、脂肪酸的氧化、氨基酸和可溶性糖的降解等反应形成的主要的香气化合物，对比不同热加工方式及其处理条件对杏仁香气化合物及其气味属性的影响，并进一步概述了贮藏期杏仁的主要香气化合物和异味化合物的组成变化，总结合理的贮藏方法及条件。最后对杏仁等坚果类食品未来可能的研究方向进行归纳展望，为杏仁等坚果的热加工和贮藏过程中风味品质调控提供理论依据和借鉴。

关键词: 杏仁, 香气物质, 热加工, 贮藏, 异味

Abstract: Raw almonds are rich in aldehydes, alcohols and other odorants with fresh fruit, dry grass and other odors. The flavor of almonds changed significantly after heat treatment and storage, which greatly affected the flavor quality of almonds. Based on this, this review summarizes the major aroma compounds in raw almonds as well as the major aroma compounds formed by the reactions of Maillard reaction, oxidation of fatty acids, and degradation of amino acids and soluble sugars in roasted almonds. The effects of different thermal processing methods and conditions on the aroma compounds and aroma properties of almonds were compared, and the changes of the main aroma compounds and odor compounds of almonds during storage were summarized, and the rational storage methods and conditions were summarized. Finally, the possible future research directions of almonds and other nuts are summarized, which can provide theoretical basis and reference for flavor quality control during the thermal processing and storage of almonds and other nuts.

Key words: almonds, key aroma compounds, thermal process, storage process, odor

中图分类号:

TS255.6

陈臣周洁周琦娄新曼于海燕袁海彬田怀香. 杏仁中的香气化合物及其风味品质影响因素研究进展[J]. 食品科学, 0, (): 0-0.

Chen CHEN 周 Qi Zhou Xin-Man LOU Haibin Yuan Huai-Xiang TIAN. Research progress on changes of volatile odorants during thermal and storage process of almonds[J]. FOOD SCIENCE, 0, (): 0-0.

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