风味与香料分析进展：化学、性质及在食品质量改善中的应用
Advances in Analysis of Flavors and Fragrances: Chemistry, Properties and Applications in Food Quality Improvement.
作者信息
Leahu Ana, Moya Marìa Soledad Prats, Ghinea Cristina
机构信息
Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania.
Analytical Chemistry, Nutrition and Food Sciences Department, University of Alicante, San Vicente del Raspeig, 03690 Alicante, Spain.
出版信息
Foods. 2025 Jun 5;14(11):1992. doi: 10.3390/foods14111992.
Abstract
Natural flavors and fragrances are an exciting area for both academic and industrial research as consumer preference for natural and sustainable products continues to grow [...].
摘要
随着消费者对天然和可持续产品的偏好持续增长，天然香料和香精对于学术研究和工业研究而言都是一个令人兴奋的领域[……]。
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本文引用的文献
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Flavor and Well-Being: A Comprehensive Review of Food Choices, Nutrition, and Health Interactions.风味与幸福感：食物选择、营养与健康相互作用的综合综述
Food Sci Nutr. 2025 May 16;13(5):e70276. doi: 10.1002/fsn3.70276. eCollection 2025 May.
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Characteristic flavor compounds in soy protein isolate and their correlation with sensory attributes.大豆分离蛋白中的特征风味化合物及其与感官特性的相关性。
Food Res Int. 2025 Apr;206:116038. doi: 10.1016/j.foodres.2025.116038. Epub 2025 Feb 26.
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Recent advances in chromatography-mass spectrometry and electronic nose technology in food flavor analysis and detection.色谱-质谱联用和电子鼻技术在食品风味分析和检测中的最新进展。
Food Chem. 2023 Mar 30;405(Pt A):134814. doi: 10.1016/j.foodchem.2022.134814. Epub 2022 Nov 7.
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