刘曦,谭燕,袁芳

• 1:中国农业大学食品科学与营养工程学院北京食品营养与人类健康高精尖创新中心

摘要(Abstract)：

食品中的风味物质往往具有一定的挥发性和不稳定性,易在加工及贮藏过程中损失,需要一定的传递体系对其进行保护,控制其扩散,在食用过程中释放被相应的受体感知。水凝胶是一种以水为分散介质的凝胶,可通过物理或化学方法形成交联及网状结构,控制风味化合物的转运,从而达到对风味物质的控释效果。文章主要介绍了水凝胶对风味物质的包埋和释放的控释机理及应用,着重描述了水凝胶控释风味物质的影响因素,最后对风味物质在水凝胶中的控释发展趋势及应用前景进行了展望。

关键词(KeyWords)： 风味物质;传递体系;控释;水凝胶

Abstract:

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基金项目(Foundation):

作者(Author): 刘曦,谭燕,袁芳

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