臭豆腐挥发性风味物质的研究进展

Research progress of volatile flavor compounds in stinky tofu

摘要: 挥发性风味物质是臭豆腐的主要风味物质,是臭豆腐重要的质量参数。本文对臭豆腐中挥发性物质的形成过程、风味物质成分的萃取方法、鉴定方法、形成风味物质的影响因素等方面进行了综述,并指出臭豆腐风味物质的研究趋势。

Abstract: Volatile flavor compounds are the main special flavor of stinky tofu, and the significant index of its quality. In this paper, the formation of volatile substances in stinky tofu, the extraction methods of flavor components, the methods of identification and the influencing factors of flavoring substances were reviewed, and the research trend of stinky tofu flavor was pointed out.