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Critical reviews in food science and nutrition 油炸风味: 特征、形成机制和影响因素。

影响因子：11.208 DOI：10.1080/10408398.2019.1575792

作者： Chang C,Wu G,Zhang H,Jin Q,Wang X 发表时间：2020-07-15 17:23:27

from：《CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION》

keywords： Chang CWu GZhang HJin QWang X

关键词：深油炸美拉德反应氨基酸脂肪酸组成脂质氧化挥发物

Abstract

:Deep-fried flavor, involving fatty, sweet, burnt, and grilled odors, is an important factor leading to the popularity of deep-fried foods. Comparing with flavors from other conventional and innovative thermal treatments, deep-fried flavor is characterized by a rich variety of volatile species (e.g. aldehydes, alcohols, ketones, hydrocarbons, carboxylic acids, furans, pyrazines, and pyridines), intricate formation mechanisms, and a stronger attraction to consumers. By means of comprehensively literature research, this article critically reviews deep-fried flavor deriving from lipid oxidation, Maillard reaction, hydrolysis and amino acid degradation, with a special emphasis to discuss the involvement of lipid oxidation products in the Maillard pathway to form fried volatiles via secondary processes (e.g. fragmentation, rearrangement, and degradation). The reactions are interacted and influenced by various factors, such as frying oils (e.g. fatty acid composition and oil type), food components (e.g. amino acid and sugar), frying conditions (e.g. oxygen concentration, frying time, temperature, pH, and moisture content), and frying types (e.g. vacuum frying and air frying). Overall, well understanding of chemistry origins of deep-fried volatiles is meaningful to economically manipulate the frying process, optimize the fried flavor, and improve the safety and consumer acceptance of deep-fried foods.

摘要

: 油炸风味，涉及肥腻、甜味、烧焦和烤制的气味，是导致油炸食品流行的重要因素。与来自其他常规和创新热处理的风味相比，油炸风味的特征在于丰富的挥发性物种 (e.g.醛类、醇类、酮类、烃类、羧酸类、呋喃类、吡嗪类和吡啶类)，复杂的形成机制，对消费者的吸引力更强。本文通过综合文献研究的方法，对油脂氧化、美拉德反应、水解和氨基酸降解产生的油炸风味，特别强调讨论脂质氧化产物参与美拉德途径，通过次级过程形成油炸挥发物 (例如g.片段化、重排和降解)。反应是相互作用的，并受到各种因素的影响，如煎炸油 (e.g.脂肪酸组成和油的种类) 、食物成分 (e.g.氨基酸和糖) 、油炸条件 (e.g.氧气浓度、油炸时间、温度、ph值和水分含量) 和油炸类型 (e.g.真空油炸和空气油炸)。总的来说，充分了解油炸挥发物的化学来源对于经济地操纵油炸过程、优化油炸风味以及提高油炸食品的安全性和消费者接受度是有意义的。

期刊介绍

《CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION》 (点击进入期刊详情)

英文简介 : The objective of Critical Reviews in Food Science and Nutrition is to present critical viewpoints of current technology, food science, and human nutrition. The application of scientific discoveries and the acquisition of knowledge, as they relate to nutrition, are thoroughly addressed in this comprehensive and authoritative information source.

中文简介 : （来自Google、百度翻译）食品科学与营养评论的目的是提出当前技术、食品科学和人类营养的批评观点。在这一全面和权威的资料来源中，对科学发现的应用和与营养有关的知识的获取进行了全面的论述。

CIRCULATION RESEARCH 期刊中科院评价数据

新中科院分区

大类(学科)	小类(学科)	学科排名
医学	FOOD SCIENCE & TECHNOLOGY (食品科技) NUTRITION & DIETETICS (营养学)	4/133 5/83

大类(学科)

小类(学科)

学科排名

医学

FOOD SCIENCE & TECHNOLOGY (食品科技)

NUTRITION & DIETETICS (营养学)

4/133
5/83

新发布的期刊年发文量

年度总发文量	年度论文发表量	年度综述发表量
261	0	261

总被引频次 :12591

特征因子 : 0.015020

影响因子趋势图

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