中国农业科学 ›› 2019, Vol. 52 ›› Issue (18): 3192-3198.doi: 10.3864/j.issn.0578-1752.2019.18.011
收稿日期:
2019-01-21
接受日期:
2019-04-23
出版日期:
2019-09-16
发布日期:
2019-09-23
通讯作者:
张继光
作者简介:
庞雪莉,Tel:0532-66715895;E-mail:基金资助:
PANG XueLi,SUN YuQing,KONG FanYu,QIU Jun,ZHANG JiGuang()
Received:
2019-01-21
Accepted:
2019-04-23
Online:
2019-09-16
Published:
2019-09-23
Contact:
JiGuang ZHANG
摘要:
随着经济社会的发展和物质生活水平的提高,人们的饮食观念已从“吃得饱”向“吃得好”转变,消费者比以往更加关注农产品品质。在影响农产品品质的众多因素中,挥发性风味品质是农产品内在品质的重要评价指标之一,也是决定农产品可接受性和产品价值的首要条件。因此,围绕农产品风味品质开展其物质基础、形成机理、鉴定评价新技术开发与应用等相关研究意义重大。本文通过梳理近年来国内、外农产品风味品质的研究现状和发展趋势,重点介绍特征风味鉴定研究的新方法和新技术,概述基于分子感官组学的特征风味解析与鉴定,风味品质的生物调控技术研究,风味特征识别技术在农产品等级区分与真伪鉴别中的应用,智能嗅觉检测技术与风味评价,基质-风味及风味组分间相互作用机理等方面的最新研究进展,总结了我国现有风味研究存在的问题和不足,同时对新形势下农产品风味品质研究的发展趋势和研究重点进行了展望,以期为今后相关领域人员开展农产品风味品质研究与评价,推动优质特色风味农产品挖掘、培育、高值化开发利用和消费升级提供思路与参考。
庞雪莉,孙钰清,孔凡玉,邱军,张继光. 农产品挥发性风味品质研究现状与展望[J]. 中国农业科学, 2019, 52(18): 3192-3198.
PANG XueLi,SUN YuQing,KONG FanYu,QIU Jun,ZHANG JiGuang. Advances and Perspectives in Research of Volatile Flavor Quality of Agricultural Products[J]. Scientia Agricultura Sinica, 2019, 52(18): 3192-3198.
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