食品中苦味物质检测方法的研究进展

苦味物质的存在会对食品的味感造成较大影响,为提高产品感官品质,部分食品在加工过程中会进行苦味物质的检测和控制。目前,食品中苦味物质的检测主要集中于感官分析、生物评价、动物评价和仪器评价等方法。本文论述了食品加工过程中苦味物质的来源及国内外对于苦味检测方法的研究进展,以期对食品中苦味物质的检测提供参考。

Detection methods of bitter substances in food

Bitter substances in food will decrease sensory quality of food, which makes detection and control of bitter compounds necessary points during food processing. At present, the detection methods of bitter tastants in food includes sensory evaluation, biological tests, animal tests and electronic tongue. This paper reviews the generated bitter substances during food processing and the progress in detection methods of bitter tastants. We hope this article can provide references for detection of bitter substances in food.