聂鑫,贾效函,陈泓帆,曾天志,陈实

• 1:四川旅游学院预制菜产业学院
• 2:四川旅游学院食品学院
• 3:成都大学食品与生物工程学院
• 4:四川省曾食记食品有限责任公司

摘要(Abstract)：

火锅是川渝地区的传统特色美食，因其“鲜香麻辣”而广受欢迎。近年来，火锅产品不断推陈出新，但关于火锅辣度分级一直没有统一标准。文章介绍了火锅辣味物质及呈味机理，阐述了辣度分级与辣度评价的方法，为制定更加科学的火锅辣度分级标准、助力火锅产业高质量发展、促进火锅文化传播提供了一定的理论依据。

关键词(KeyWords)： 火锅;辣味物质;辣度分级;感官评价;分析方法

Abstract:

Keywords:

基金项目(Foundation): 川菜工业化四川省高校工程研究中心开放基金(GCZX22-02)

作者(Author): 聂鑫,贾效函,陈泓帆,曾天志,陈实

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