董明英,闫雨洁,葛艳静,徐勇士,杭方学

• 1:广西大学轻工与食品工程学院
• 2:广西制糖学会
• 3:广西百桂堂食品科技有限公司
• 4:广西大学糖业及综合利用教育部工程研究中心

摘要(Abstract)：

挥发性香气成分是形成红糖感官品质的重要元素,其中部分香气物质构成了红糖的特征风味。研究表明,红糖中香气由醛类、醇类、酮类、酯类、酸类、呋喃类、吡嗪类以及含硫化合物等挥发性化合物组成,这些成分的含量及性质显著影响红糖的风味,具有重要的研究价值。文章综述了近年来红糖挥发性香气成分的研究进展,主要介绍了香气成分组成以及影响香气形成的因素,包括原料甘蔗的特性以及红糖的加工和储存方法,为进一步优化红糖加工技术、研究风味的释放机制及红糖香气的增香调控途径提供了一定的科学理论依据。

关键词(KeyWords)： 红糖;挥发性香气成分;形成原因;影响因素

Abstract:

Keywords:

基金项目(Foundation): 广西科技重大专项(桂科AA17204092);; 广西科技计划项目(桂科AB18126090)

作者(Author): 董明英,闫雨洁,葛艳静,徐勇士,杭方学

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