Reactivity and stability of selected flavor compounds

被引：145

作者：

Weerawatanakorn, Monthana ^{[1
]}

Wu, Jia-Ching ^{[2
]}

Pan, Min-Hsiung ^{[3
]}

Ho, Chi-Tang ^{[4
]}

机构：

[1] Naresuan Univ, Fac Agr Nat Resources & Environm, Dept Agroind, Phitsanulok, Thailand

[2] Natl Cheng Kung Univ, Coll Med, Dept Environm & Occupat Hlth, Tainan 70101, Taiwan

[3] Natl Taiwan Univ, Inst Food Sci & Technol, Taipei 10764, Taiwan

[4] Rutgers State Univ, Dept Food Sci, New Brunswick, NJ 08901 USA

来源：

JOURNAL OF FOOD AND DRUG ANALYSIS | 2015年 / 23卷 / 02期

关键词：

chemical stability; flavor-matrix interaction; food flavor; mechanism; GAS CHROMATOGRAPHY-OLFACTOMETRY; ACID-CATALYZED CYCLIZATION; ROAST-SMELLING ODORANTS; IN-WATER EMULSIONS; ALLYL ISOTHIOCYANATE; VOLATILE COMPOUNDS; BETA-CYCLODEXTRIN; SOY-SAUCE; DETERIORATION MECHANISM; THERMAL-DEGRADATION;

D O I：

10.1016/j.jfda.2015.02.001

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Flavor is the most important aspect of food. Based on the complex matrix of the food system and the flavor structure themselves, one important factor that plays a key role in the quality attribute of food is flavor stability. Not surprisingly, there is a large volume of published research investigating the stability of different food flavor compounds, since understanding flavor stability is crucial to creating greater awareness of dietary flavor application. This review presents a variety of factors that are thought to be involved in the stability of several selected important flavor compounds and the approach to improve the stability of different flavors. Some mechanisms of chemical degradation of flavor compounds were also provided. Copyright (C) 2015, Food and Drug Administration, Taiwan. Published by Elsevier Taiwan LLC. All rights reserved.

引用

页码：176 / 190

页数：15

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