Weerawatanakorn Monthana, Wu Jia-Ching, Pan Min-Hsiung, Ho Chi-Tang
Department of Agro-Industry, Faculty of Agriculture, Natural Resources and Environment, Naresuan University, Phitsanulok, Thailand.
Department of Environmental and Occupational Health, National Cheng Kung University Medical College, Tainan, Taiwan.
J Food Drug Anal. 2015 Jun;23(2):176-190. doi: 10.1016/j.jfda.2015.02.001. Epub 2015 Mar 28.
Flavor is the most important aspect of food. Based on the complex matrix of the food system and the flavor structure themselves, one important factor that plays a key role in the quality attribute of food is flavor stability. Not surprisingly, there is a large volume of published research investigating the stability of different food flavor compounds, since understanding flavor stability is crucial to creating greater awareness of dietary flavor application. This review presents a variety of factors that are thought to be involved in the stability of several selected important flavor compounds and the approach to improve the stability of different flavors. Some mechanisms of chemical degradation of flavor compounds were also provided.
风味是食品最重要的方面。基于食品体系的复杂基质以及风味结构本身，风味稳定性是影响食品品质属性的一个关键因素。不足为奇的是，已有大量发表的研究探讨了不同食品风味化合物的稳定性，因为了解风味稳定性对于提高人们对膳食风味应用的认识至关重要。本文综述了多种被认为与几种选定的重要风味化合物稳定性有关的因素，以及提高不同风味稳定性的方法。还介绍了风味化合物化学降解的一些机制。
Zotero 插件
