[1]杨杨,曾剑华,王冰,等.中国传统发酵豆制品风味物质的研究进展[J].大豆科学,2018,37(06):969-974.[doi:1011861/jissn1000-98412018060969]
　YANG Yang,ZENG Jian-hua,WANG Bing,et al.Research Progress on Flavor Substance of Traditional Fermented Bean Products[J].Soybean Science,2018,37(06):969-974.[doi:1011861/jissn1000-98412018060969]
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中国传统发酵豆制品风味物质的研究进展

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第37卷 期数: 2018年06期 页码: 969-974 栏目: 出版日期: 2018-11-20
Title:
Research Progress on Flavor Substance of Traditional Fermented Bean Products
作者:
（哈尔滨商业大学 食品工程学院/黑龙江省食品科学与工程重点实验室，黑龙江 哈尔滨 150076）
Author(s):
(College of Food Science and Engineering/Key Laboratory of Food Science and Engineering of Heilongjiang Province, Harbin University of Commerce, Harbin 150076，China)
关键词:
发酵豆制品; 风味物质; 形成途径; 捕获; 检测方法
Keywords:
Fermented bean product;  Flavor substance;  Formation pathway;  Capture;  Detection method
DOI:
1011861/jissn1000-98412018060969
文献标志码:
A
摘要:
中国传统发酵豆制品以其独特的风味和营养功能一直受到人们的青睐。本文阐述了发酵豆制品风味物质的形成途径、捕获及检测方法，对酱油、腐乳、豆豉、豆酱及纳豆的风味物质研究现状进行综述，以期能够为发酵豆制品风味的深度研究开发提供参考。
Abstract:
Fermented bean products have been favored by people for their unique flavor and nutritional functions This paper describeds the extraction and detection method of flavor substances in fermented bean products were, and discusses the flavor formation pathway The flavor compounds of soy sauce, fermented bean curd, douchi, soybean paste and natto were reviewed in order to provide reference for the deep research and development of fermented soybean products flavor

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备注/Memo

收稿日期：2018-06-08

基金项目：国家自然科学基金面上项目(31871747)；国家重点研发计划资助项目(2016YFD0400402)；国家自然科学基金(31301602)；哈尔滨市科技局科技创新人才研究专项资金（2016RAQXJ146）；哈尔滨商业大学研究生创新科研项目（YJSCX2018-482HSD）。
第一作者简介：杨杨（1991-），女，博士，主要从事大豆、谷物化学与加工机理研究。E-mail：13766948050@163com。
通讯作者：张娜（1979-），女，博士，教授，博导，主要从事食品安全与食品化学研究。E-mail：foodzhangna@163com。

更新日期/Last Update: 2018-12-05