6类常见食品中含硫化合物风味特征及形成机理研究进展

Research Progress on Flavor Characteristics and Formation Mechanism of Sulfur Compounds in Six Common Foods

摘要:

挥发性含硫化合物广泛存在于多种食品中,具有阈值极低的特点,是对食品感官品质有重要贡献的特征风味组分,在形成食品独特风味特征中也起着至关重要的作用。不同种类的含硫化合物表现出的食品风味特征不尽相同,不同含量的含硫化合物对食品感官品质的影响也差异显著,因此,对感官风味受含硫化合物影响较大的6类常见食品中含硫化合物风味特征及其形成机理进行了研究。牛奶中主要含硫化合物是甲硫醇和二甲基三硫醚,通常表现为蒸煮味；2-甲基-3-呋喃硫醇是牛肉的关键含硫化合物,呈现为焙烤香和肉香；糠硫醇的焙烤香、3-巯基己烷-1-醇的果香是酒类中的关键风味组分；1,2,3,5,6-五硫杂环庚烷是呈现香菇独特气味的关键化合物；二丙基二硫醚、二甲基三硫醚和大蒜素分别为大葱、洋葱和大蒜风味形成的关键含硫化合物；二甲基硫醚和二甲基三硫醚是菜籽油呈现辛辣刺激风味的主要原因。含硫化合物主要是由含硫前体物质在微生物或酶的降解作用下形成,同时有些含硫化合物也产生于美拉德反应。通过对6类常见食品中含硫化合物的种类、对食品感官品质的影响及其形成机制进行全面介绍,总结常见食品中含硫化合物的风味及其对食品感官品质影响的一般规律,旨在为食品中含硫化合物形成机理及风味特征的进一步研究提供参考。

Abstract:

Volatile sulfur compounds widely exist in a variety of foods and have the characteristics of very low threshold, which are characteristic flavor components that make an important contribution to food sensory quality, and play an important role in forming the unique flavor characteristics of food. Different kinds of sulfur compounds show different food flavor characteristics, and different contents of sulfur compounds have significant differences in the impact on the sensory quality of food. Therefore, the flavor characteristics and formation mechanism of sulfur compounds in six common foods which are greatly affected by sulfur compounds in sensory flavor were studied. The main sulfur compounds in milk are methyl mercaptan and dimethyl trisulfide, which usually smell like cooking. 2-Methyl-3-furan mercaptan is the key sulfur compound of beef, which presents roast flavor and meat flavor. The roast flavor of furfural mercaptan and the fruit flavor of 3-mercaptohexane-1-alcohol are the key flavor components in alcoholic drinks. 1,2,3,5,6-Pentathioheterocyclic heptane is a key compound showing the unique smell of Lentinus edodes. Dipropyl disulfide, dimethyl trisulfide and allicin are the key sulfur compounds in flavor formation of scallion, onion and garlic, respectively. Dimethyl sulfide and dimethyl trisulfide are the main reasons for the pungent flavor of rapeseed oil. Sulfur compounds are mainly formed by the degradation of sulfur-containing precursors by microorganisms or enzymes, and some sulfur compounds are also produced in Maillard reaction. A comprehensive introduction to the types of sulfur compounds in six common foods, their effects on food sensory quality and their formation mechanism, and the flavor of sulfur compounds in common food and the general rules of their effects on food sensory quality were summarized, aiming to provide reference for further research on formation mechanism and flavor characteristics of sulfur compounds in food.