孙宝山,孙玲玲,张冰莹,周雅文,肖阳,徐宝财

• 1:北京工商大学轻工科学与工程学院
• 2:中国食品风味与营养健康创新中心

摘要(Abstract)：

山西老陈醋是中国四大名醋之一，随着现代科技的发展，人们发现醋中含有多种营养和生物活性成分，包括有机酸、氨基酸、糖类等难挥发性成分，赋予了山西老陈醋酸、鲜、甜等口感，还具有保健功能。文章主要综述了山西老陈醋难挥发性成分的组成、功能、影响因素和分析方法等研究进展，有助于加深山西老陈醋的科学理解，为后续相关研究提供一定的理论基础。

关键词(KeyWords)： 山西老陈醋;难挥发性成分;保健功能;分析;氨基酸

Abstract:

Keywords:

基金项目(Foundation): 北京市教育委员会科技计划项目资助(KZ202210011015);; 国家重点研发计划项目(2022YFC3701702)

作者(Author): 孙宝山,孙玲玲,张冰莹,周雅文,肖阳,徐宝财

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