Wang Danqing, Wang Juan, Lang Ying, Huang Mingquan, Hu Shenglan, Liu Hongqin, Sun Baoguo, Long Yao, Wu Jihong, Dong Wei
Key Laboratory of Geriatric Nutrition and Health, (Beijing Technology and Business University), Ministry of Education, Beijing 100048, PR China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University (BTBU), Beijing, 100048, PR China.
Guizhou Wangmao Jiuqu Research Institute Co., Ltd., Guiyang, Guizhou 550081, PR China.
Food Chem. 2025 Feb 28;466:142086. doi: 10.1016/j.foodchem.2024.142086. Epub 2024 Nov 22.
Currently, although odorants of various foods have been thoroughly studied, the regulation of food aromas is still difficult due to the interaction between odorants and food matrices. These complex matrices in food may interact with odorants to change the volatility of odorants, which in turn affect food aroma. Clarifying the interaction between them are promising for predicting food aroma formation, which will provide valuable support for a high-efficiency food industry. Herein, the research progresses on interactions between food matrices and odorants are reviewed. First, the analysis methods and their advantages and disadvantages are introduced and discussed emphatically, including sensory-analysis methods, characterization methods of the volatility changes of odorants, and the research methods of interaction mechanism. Further, the research advances of interactions among proteins, carbohydrates, lipids, and polyphenols with odorants are summarized briefly. Finally, the existing problems are discussed and the research prospects are proposed.
目前，尽管对各种食物的气味物质已进行了深入研究，但由于气味物质与食物基质之间的相互作用，食物香气的调控仍然困难。食物中的这些复杂基质可能与气味物质相互作用，改变气味物质的挥发性，进而影响食物香气。阐明它们之间的相互作用对于预测食物香气形成很有前景，这将为高效食品工业提供有价值的支持。在此，综述了食物基质与气味物质之间相互作用的研究进展。首先，介绍并重点讨论了分析方法及其优缺点，包括感官分析方法、气味物质挥发性变化的表征方法以及相互作用机制的研究方法。此外，简要总结了蛋白质、碳水化合物、脂质和多酚与气味物质相互作用的研究进展。最后，讨论了存在的问题并提出了研究展望。
