作　　者： ; ; ; ; ;

机构地区： 中国农业大学

出　　处： 《食品与发酵工业》 2011年第5期127-131,138,共6页

摘　　要： 传统热加工过程中热敏性果蔬特征香气成分极易发生劣变,文中以此现象为分析切入点,在综合比较非热敏性及热敏性代表果蔬香气组分构成的基础上,总结了热敏性果蔬的香气构成特点、分析了热加工过程中香气劣变的原因;进一步以哈密瓜为热敏性果蔬代表,综述了适用于热敏性果蔬香气分析的新技术、新方法,分析了不同非热加工技术对其香气的影响。 The characteristic aroma of thermo-sensitive vegetables and fruits is easily deteriorated during tradi- tional thermal processing. Based on comprehensive comparison between thermo-sensitive and nonthermo-sensitive representative fruits and vegetables, this article summarized the compositional features of thermo-sensitive fruits and vegetables, characteristic aroma, pointed out the reason for their aroma deterioration during thermal processing; Taking Hami melon as representative,, this paper furtherly overviewed the up-to-date technologies suitable for aroma analysis of temperature-sensitive fruits and vegetables, compared and analyzed the influence of different non-thermo processing technologies on aroma profile, providing theoretical foundation for development of analysis method and aroma profile quality control for aroma characteristic of thermo-sensitive fruits and vegetables.

关 键 词： 热敏性果蔬 特征香气 劣变 提取与分析

领　　域： [轻工技术与工程] [轻工技术与工程]