胡航伟,段秋虹,刘凌霄,张金宝,朱玲,常腾腾,刘云国

• 1:郑州科技学院食品科学与工程学院
• 2:临沂市农业科学院
• 3:豆黄金食品有限公司
• 4:临沂大学生命科学学院

摘要(Abstract)：

发酵豆制品因其风味特性和健康功效，在中国菜肴和日常生活中占有重要地位。如今，有许多类型的发酵豆制品，而每种类型都有其独特和令人满意的风味，根据其发酵方法和使用原料而有所不同。文章综述了挥发性有机化合物的提取、分离、检测和鉴定方法，对挥发性物质的分布、产生和分解有了全面的了解。最后，介绍了挥发性风味分析技术在传统发酵豆制品研究中的应用，强调了风味在调控食品品质方面的重要性。基于此，建立科学的质量标准和创新的发酵工艺是提高传统发酵豆制品安全性和香气的潜在解决方案。

关键词(KeyWords)： 发酵豆制品;挥发性风味物质;气相色谱-离子迁移谱;顶空固相微萃取

Abstract:

Keywords:

基金项目(Foundation): 山东省重点研发计划(2019YYSP026)

作者(Author): 胡航伟,段秋虹,刘凌霄,张金宝,朱玲,常腾腾,刘云国

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