本文選題：麻味物質(zhì)　切入點(diǎn)：感官分級(jí)　出處：《食品工業(yè)科技》2017年18期

【摘要】：花椒作為我國(guó)資源豐富的一種香辛料,其中麻味物質(zhì)(花椒酰胺)是花椒中獨(dú)特風(fēng)味的重要組成成分,直接決定了花椒的辛麻程度并且是影響花椒品質(zhì)的重要因素�；ń诽崛∥锞哂卸喾N生理功能,如麻醉、興奮、抑菌、祛風(fēng)除濕、殺蟲(chóng)和鎮(zhèn)痛等,已廣泛應(yīng)用在食品、醫(yī)藥和農(nóng)業(yè)等領(lǐng)域,現(xiàn)從感官分級(jí)及檢測(cè)方法兩方面對(duì)花椒麻味物質(zhì)檢測(cè)的研究現(xiàn)狀以及應(yīng)用進(jìn)行綜述,并對(duì)麻味物質(zhì)未來(lái)的發(fā)展趨勢(shì)進(jìn)行展望。
[Abstract]:Zanthoxylum bungeanum is one of the most abundant spices in China. The flavored substance (Zanthoxylum amides) is an important component of the unique flavor of Zanthoxylum bungeanum, which directly determines the degree of symplectic flavored pepper and is an important factor affecting the quality of Zanthoxylum bungeanum.In this paper, the research status and application of flax flavoring substances in Zanthoxylum bungeanum L. were reviewed in terms of sensory classification and detection methods, and the development trend of flax flavoring substances in the future was prospected.
【作者單位】： 四川農(nóng)業(yè)大學(xué)食品學(xué)院;
【基金】：花椒質(zhì)量等級(jí),國(guó)家林業(yè)局行業(yè)標(biāo)準(zhǔn)制修訂項(xiàng)目(2015-LY-184)
【分類(lèi)號(hào)】：TS264.3
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本文編號(hào)：1726153