| 引用本文: | 屠大伟1,谢书苗2,毕 娇2,尤琳烽1.麻辣火锅底料风味物质及风味轮应用研究进展(J/M/D/N,J:杂志，M：书，D：论文，N：报纸).期刊名称,2026，43（3）：1-9 |
| CHEN X. Adap tive slidingmode contr ol for discrete2ti me multi2inputmulti2 out put systems[ J ]. Aut omatica, 2006, 42(6): 4272-435 |
|
| 摘要: |
| 目的 对麻辣火锅底料的风味物质与风味轮的研究现状进行阐述与总结,旨在为火锅底料的风味研究提供
参考。 方法 通过查阅和分析相关文献,对麻辣火锅底料风味物质提取鉴定方法、麻辣火锅底料风味轮构建及应用
现状进行了系统归纳和总结,并对未来发展方向进行了展望。 结果 对麻辣火锅底料风味物质的提取及检测的方法
进行了梳理,得出麻辣火锅底料中的风味物质主要有烃类物质、醛类物质、醇类物质、酯类物质、酮类物质及其他物
质。 结合感官评价,对麻辣火锅底料感官描述词的建立、风味轮的构建及应用展开描述,讨论火锅底料风味物质研
究与风味轮相结合对提高火锅底料品质、推动火锅底料发展具有重要作用。 结论 风味是火锅底料的重要评价指
标,有效的风味物质提取及检测方法对于明确麻辣火锅底料风味成分尤为重要,麻辣火锅底料风味轮的构建及应
用证明了风味轮的实用性和科学性,风味轮的构建及应用也需要在实践中不断研究与更新,以利于进一步指导生
产并改善产品的风味。 |
| 关键词: 麻辣火锅底料 风味物质 感官评价 风味轮 研究进展 |
| DOI： |
| 分类号: |
| 基金项目: |
|
| Research Progress on Flavor Substances and Application of Flavor Wheel in Spicy Hot Pot Seasoning |
|
TU Dawei1，XIE Shumiao2，BI Jiao2，YOU Linfeng
|
|
1. School of Food Science and Engineering Chongqing Technology and Business University Chongqing 400067 China
2. Chongqing Wanbiao Testing Technology Co. Ltd. Chongqing 400714 China
|
| Abstract: |
| Objective This review aims to systematically elaborate on and summarize the current research status of flavor
substances and the flavor wheel in spicy hotpot seasoning thereby providing a reference for future studies on its flavor
profile. Methods Based on a comprehensive review and analysis of relevant literature this article systematically
summarizes the methods for the extraction and identification of flavor substances in spicy hotpot seasoning as well as the
construction and application of its flavor wheel. Prospects for future research directions are also discussed. Results The
methods for extracting and detecting flavor substances in spicy hotpot seasoning are systematically reviewed. The primary
flavor substances are summarized including hydrocarbons aldehydes alcohols esters ketones and other substances.
In conjunction with sensory evaluation the establishment of sensory descriptors the construction of the flavor wheel and
its applications are described. The discussion highlights the significant role of integrating flavor compound research with
the flavor wheel in enhancing product quality and advancing the development of hotpot seasoning. Conclusion Flavor is a critical quality indicator for hotpot seasoning. Effective extraction and detection methods for flavor substances are essential
for clarifying its flavor composition. The construction and application of the flavor wheel for spicy hotpot seasoning
demonstrate its practicality and scientific value. However the construction and application of the flavor wheel also need
continuous research and updating in practice to better guide production and improve the flavor of products. |
| Key words: spicy hot pot seasoning flavor substance sensory evaluation flavor wheel research progress |
