水产品香气研究进展

香气是水产品新鲜度和风味的重要评价指标,对产品品质评级及消费者消费导向均有重要影响。研究表明:挥发性化合物的种类和含量是造成水产品香气差异的主要原因,不同水产种类、新鲜程度和加工方式等均会影响其最终香气;水产品香气成分复杂,对挥发性风味物质的准确分析是研究其特征香气的关键。概述了水产品香气分析的感官品评和仪器分析技术,总结了不同水产品特征性香气物质。探讨在水产品中已发现的300余种挥发性成分(主要包括醛类、酮类、醇类、酸类、含硫化合物等)的特征性,基于分子感官科学剖析生鲜水产品、热处理及发酵等加工水产品的关键香气活性物质,发现醛类、酮类和醇类等物质赋予生鲜水产品特有的清香,而不同加工方式下的关键香气物质存在较大差异。为系统研究水产品固有香气的化学本质及其风味形成机理,应重点从分子层面揭示水产品关键香气物质的代谢途径。最后探讨了水产品基质与香气物质的相互作用以及腥味、异味的消减机制,提出现代仪器分析手段与分子感官科学结合,深入探讨水产品香气形成途径和香气释放机制等是未来水产品香气研究的重点。

Research Progress on Aroma of Aquatic Products

Aroma is an important evaluation index of freshness and flavor of aquatic products, which has an essential influence on product quality rating and consumer orientation. The studies showed that the types and contents of volatile compounds were the main reasons for the difference in aroma of aquatic products, and different aquatic products, freshness and processing methods all affected the final aroma. Aroma composition of aquatic product is complex, and accurate analysis of volatile flavor substances is the key to research its characteristic aroma. The sensory evaluation and instrumental analysis techniques for aroma analysis of aquatic products were reviewed and the characteristic aroma substances of different aquatic products were summarized. The characteristics of more than 300 kinds of volatile components (including aldehydes, ketones, alcohols, acids, and sulfur-containing compounds, etc.) found in aquatic products were discussed. The molecular sensory science was employed to analyze key aroma of fresh aquatic products and processed aquatic products such as thermal treatment and fermentation processing, and the results showed that the aldehydes, ketones and alcohol, etc gives fresh aquatic products unique fragrance. However, the key aroma substances were significant differences in aquatic products with different processing methods. In order to systematically study the chemical essence and flavor formation mechanism of inherent aroma aquatic products, the metabolic pathways of key aroma substances in aquatic products should be revealed in molecular level. Finally, the interaction between aquatic product matrix and aroma substances and the elimination mechanism of fishy smell and peculiar smell were discussed. It was suggested that the combination of modern instrument analysis method and molecular sensory science, and the in-depth discussion of the formation pathway and aroma release mechanism of aquatic products would be the keypoint of aroma research of aquatic products in the future.