农产品挥发性风味品质研究现状与展望

doi:10.3864/j.issn.0578-1752.2019.18.011

Abstract

Abstract:

As the development of modern economics and the improvement of the living standard, the consumer demands on food have been turned from quantity to quality. Among many quality factors, volatile flavor quality is one of the most important evaluation indicators of inherent quality of agricultural products, directly determining their acceptability and commercial value. It is of great significance to conduct researches on volatile flavor quality, aiming to develop agricultural products with the high flavor quality. Herein, the current status and development trends of domestic and foreign researches on volatile flavor quality of agricultural products were detailed in this review; the new approaches and techniques used for flavor characteristic identification were expounded emphatically; the latest research progresses in characteristic flavor analysis, biological control techniques for improving flavor quality of agricultural products, application of flavor characteristic analysis in grade classification, production area discrimination, and authentic identification, utilization of intelligent odor detection techniques in flavor quality evaluation, as well as interactions between flavor compounds and matrices, were summarized. Finally, problems in current researches in volatile flavor quality in our country were discussed, and the future trends and focuses in research of volatile flavor quality were prospected. This review would provide guidance and give ideas for future studies on volatile flavor quality evaluation as well as development, utilization and consumption upgrading of high value-added agricultural products.

Key words: agricultural products, flavor quality, molecular sensory science, biotechnology, fingerprint techniques

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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