| 盐水鸭中挥发性风味物质研究进展 |
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| 引用本文： | 张苏珍,孙冲,王道营,张牧晗,刘芳,诸永志,徐为民,耿志明.盐水鸭中挥发性风味物质研究进展[J].内蒙古农业科技,2014(6):105-107. |
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| 作者姓名： | 张苏珍 孙冲 王道营 张牧晗 刘芳 诸永志 徐为民 耿志明 |
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| 作者单位： | 1. 江苏省农业科学院农产品加工研究所,江苏南京210014;东海县农业委员会农产品质量监督检验测试中心,江苏连云港222300
2. 江苏省农业科学院农产品加工研究所,江苏南京,210014 |
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| 基金项目： | 江苏省农业科技自主创新资金项 |
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| 摘 要： | 盐水鸭因具有独特的风味和较高的营养价值而深受消费者喜爱。挥发性化合物,如脂类及其降解产物,对盐水鸭特征风味的形成具有重要作用。从盐水鸭肉所含的主要挥发性风味成分、挥发性成分的测定方法、加工工艺对挥发性风味物质的影响3个方面综述了近年来盐水鸭特征香味物质的研究进展。
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| 关 键 词： | 盐水鸭 挥发性风味物质 测定方法 加工工艺 |
Research Progress on Volatile Flavor Compounds of Nanjing Water Boiled Salted Duck |
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| Institution: | ZAHNG Su-zhen,SUN Chong,WANG Dao-ying,ZHANG Mu-han,LIU Fang,ZHU Yong-zhi,XU Wei-min,GENG Zhi-ming( 1.Institute of Agricultural Products Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China; 2.Agricultural Products Quality Supervision and Testing Center, Donghai County Agriculture Committee,Lianyungang 222300,China) |
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| Abstract: | Nanjing water boiled salted duck is known for its unique flavor and nutrition value.Volatile flavor compounds, such as lipids and its degradation products, play an important role in formation of the characteristic flavor. This paper reviewed the research development of characteristic aroma compounds of Nanjing water boiled salted duck from the three followed aspects, the determination methods of volatile flavor compounds,the main volatile flavor compounds and the effects of different processing on flavor compounds. |
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| Keywords: | Water boiled salted duck Volatile flavor compounds Determination method Processing technology |
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