阈值测定在食品特征香气分析中的应用综述
Review of application of threshold determination in the analysis of food characteristic aroma
-
摘要: 对应用GC-O等技术的阈值测定在酒类、水果类、乳类及其他方面食品特征香气分析中的应用进行了综述,指出将传统方法与现代分离技术(如稳定同位素稀释测定技术等)、食品加工技术、生物技术等相结合在香味物质的阈值测定中会应用更广泛,阈值测定范围也将拓展到更加广范的领域.Abstract: The application of threshold determination using gas chromatography olfactometry (GC-O) tech-nology for important active odor of food flavor compounds in wines,fruit,milk and other food industry were reviewed.It was pointed out the combination tradition methods with modern separation technology (such as SIDA),food processing technology and biotechnology etc have a move extensive application,threshold anal-ysis methods were beneficial to expanding more application field.
-
Key words:
- threshold determination /
- food characteristic aroma /
- GC-O
-
-
[1]
David J Rowe.Chemistry and Technology of Flavors and Fragrances[M].Orford:Blackwell Publishing Ltd,2005.
-
[2]
Amoore J E,Hautala E.Odor as an aid to chemical safety:odor thresholds compared with threshold limit values and volatilities for 214 industrial chemicals in air and water dilution[J].J of Applied Toxicology,1983,3(6):272.
-
[3]
Rigal S.Odour and flavour in waters:quantitative method for a new European standard water[J].Sci and Tech,1995,31(11):237.
-
[4]
Guadagni D G,Buttery R G.Odor thresholds of 2,3,6-Trichloroanisole in water[J].J Food Sci,1978,43:1346.
-
[5]
Amoore J E.Molecular Basis of Odor[M].Springfield:Charles C Thomas Publishers,1970:16-25.
-
[6]
李雪,苏平,应丽亚.GC-O食品风味化合物检测技术及其应用[J].食品与发酵工业, 2010, 36(8):140.
-
[7]
Leffingwell J C,Leffingwell D L.GRAS flavor chemicals-detection thresholds[J].Perfumer and Flavorist,1991,16:1.
-
[8]
Etievant P X,Issanchou S N,Bayonove C L.The flavour of muscat wine:The sensory contribution of some volatile compounds[J].J Sci Food Agric,1983,34:497.
-
[9]
Ferreira V,Ortin N,Escudero A,et al.Chemical characterization of the aroma of Grenache rose wines:Aroma extract dilution analysis quantitative determination,and sensory reconstitution studies[J].J Agric Food Chem,2002,50(14):4048.
-
[10]
Romano A,Perello M C,Lonvaud-Funel A,et al.Sensory and analytical re-evaluation of "Brett character"[J].Food Chemistry,2009,114(1):15.
-
[11]
Lermusieau G,Bulens M,Collin S.Use of GC-Olfactometry to identify the hop aromatic compounds in beer[J].J Agric Food Chem,2001,49:3867.
-
[12]
Saison D,David P De Schutter,Bregt Uyttenhove,et al.Contribution of staling compounds to the aged flavour of lager beer by studying their flavour thresholds[J].Food Chemistry,2009,114(4):1206.
-
[13]
Sterckx F L,Missiaen J,Saison D,et al.Contribution of monophenols to beer flavour based on flavor thresholds,interactions and recombination experiments[J].Food Chemistry,2011,126:1679.
-
[14]
郭兆阳,刘明,钟其顶.主成分分析OAV值评价白酒风味组分的研究[J].食品工业,2011(7):79.
-
[15]
李红蕾,冯涛.基于嗅辨仪与气质联用确定黄酒中的关键风味物质[J].食品工业,2011(9):102.
-
[16]
Keith E S,Powers J J.Determination of flavor threshold levels and sub-threshold additive and concentration effects[J].J of Food Sci,1968,33:113.
-
[17]
Ahmed E M,Dennison R A,Dougherty R H,et al.Flavor and odor thresholds in water of selected orange juice components[J].J Agric Food Chem,1978,26 (1):187.
-
[18]
Song H S,Sawamura M,Ito T,et al.Quantitative determination and characteristic flavor of daidai(citrus aurantium L.var.cyathifera Y.Tanaka)peel oil[J].Flavour Frar J,2000,15:323.
-
[19]
Hognadottir A,Rouseff R L.Identification of aroma active compounds in orange essence oil using gas chromatography-olfactometry and gas chromatography-mass spectrometry[J].J of Chromatography A,2003,998:201.
-
[20]
Pino J A,Marbot R,Rosad A,et al.Volatile constituents of malay rose apple(syzygium malaccense (L.) Merr. & Perry)[J].Flavour Fragr J,2004,19:32.
-
[21]
Elss S,Kleinhenz S,Schreier P.Odor and taste thresholds of potential carry-over/off-flavor compounds in orange and apple juice[J].LWT,2007,40:1826.
-
[22]
Prez-cach P R,Danyluk M D,Rouseff R.GC-MS quantication and sensory thresholds of guaiacol in orange juice and its correlation with Alicyclobacillus spp[J].Food Chemistry,2011,129:45.
-
[23]
Siek T J,Albin I A,Sather K A,et al.Taste thresholds of butter volatiles measured in butteroil[J].J Food Sci,1969,34(3):265.
-
[24]
Siek T J,Albin I A,Sather K A,et al.Comparison of flavor thresholds of aliphatic lactones with those of fatty acids,esters,aldehydes,alcohols,and ketones[J].J of Dairy Sci,1970,54(1):1.
-
[25]
Santos M V,Ma Y,Caplan Z,et al.Sensory threshold of off-flavors caused by proteolysis and lipolysis in milk[J].J Dairy Sci,2003,86(5):1601.
-
[26]
Heiler C,Schieberle P.Quantitative instrumental and sensory studies on aroma compounds contributing to a metallic flavour defect in buttermilk[J].Int Dairy J,1997(7):659.
-
[27]
Kubícková J,Grosch W.Evaluation of flavour compounds of camembert cheese[J].Int Dairy J,1998(8):11.
-
[28]
Buttery R C,Turnbaugh J G,Ling L C.Contribution of volatiles to rice aroma[J].J Agri Food Chem,1988,36(5):1006.
-
[29]
Cotte V M E,Prasad S K,Wan P H W.Cigarette smoke:GC-Olfactometry analyses using two computer programs[J].Expression of Multidisciplinary Flavor Science,2010(12):498.
-
[30]
Tandon K S,Jordan M,Goodner K L,et al.Characterization of fresh tomato aroma volatiles using GC-Olfactometry[J].Proc Florida State Hort Soc,2001,114:142.
-
[31]
Mebazaa R,Mahmoudi A,Fouchet M,et al.Characterisation of volatile compounds in Tunisian fenugreek seeds[J].Food Chemistry,2009,115:1326.
-
[1]
-
点击查看大图
计量
- PDF下载量: 175
- 文章访问数: 8441
- 引证文献数: 0
下载:
