李明宇,陈旭露,肖婷,柳志杰,徐宁

• 1:湖北工业大学生命科学与健康工程学院

摘要(Abstract)：

中国传统发酵食品以其独特的风味和丰富的营养成分深受人们喜爱，并在中华饮食文化中占有重要地位。吡嗪类物质作为特征香气化合物，提供青草香、烘烤香、甜香等，其酿造工艺参数不同和发酵过程中微生物相互作用都会影响吡嗪类物质的生成。文章重点综述了在传统发酵食品中吡嗪类物质对风味的贡献、烷基吡嗪的合成途径以及相关功能菌株对生成吡嗪类物质的影响，为进一步探索微生物多样性与风味形成之间的关系、提升传统发酵食品的风味功能品质提供了研究思路。

关键词(KeyWords)： 传统发酵食品;吡嗪;风味物质;合成机制

Abstract:

Keywords:

基金项目(Foundation): 湖北省重点研发计划项目(2023BBB010)

作者(Author): 李明宇,陈旭露,肖婷,柳志杰,徐宁

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