王德振,李佳,张玲玲,刘雁红

• 1:天津科技大学食品营养与安全教育部重点实验室
• 2:天津科技大学食品工程与生物技术学院

摘要(Abstract)：

香辛料的风味成分不仅赋予其特有的香气和味道,提高食品的品质与价值,还被研究证明具有抗氧化、抗菌、抗癌和抗病毒等多种生理功能。文章主要对大蒜、洋葱、生姜和辣椒4种常用香辛料的风味成分及部分成分的形成机理进行了综述,为香辛料的进一步开发利用提供了参考。

关键词(KeyWords)： 香辛料;风味成分;机理;综述

Abstract:

Keywords:

基金项目(Foundation): 国家重点研发计划(2017YFD0400106-02);; 食品营养与安全教育部重点实验室开放基金(2018014)

作者(Author): 王德振,李佳,张玲玲,刘雁红

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