油炸食品风味的研究进展-食品安全质量检测学报.PDF

5 10 Vol. 5 No. 10 2014 10 Journal of Food Safety and Quality Oct. , 2014 张 聪, 陈德慰* (, 530004) 摘 要: , , , ; , , , 关键词: ; ; ; ; Advance in flavor study of the deep-fried food * ZHANG Cong, CHEN De-Wei (Institute of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China) ABSTRACT: The deep-fried food is widely loved by the customs because of its characteristic flavor. Its flavor is formed by the complex physical and chemical reactions. This paper gave a brief description on the relation- ship between the flavor and the deep-frying process and introduced the research advance of the aroma, texture and the color of the deep-fried food. The characteristics of the aroma is a special aroma, which is constituted of two aromas, one is oil’s aroma, and another is baking and caramel’s aroma. The oil’s aroma was formed by low grade and unsaturated alcohol and aldehyde. The baking and caramel’s aroma was formed by heterocyclic compounds, which contained oxygen and nitrogen, such as pyrazinamide, pyrid