热反应肉味香精风味检测方法研究进展

热反应肉味香精对改善食品风味与质量至关重要, 是一种安全稳定且接受度高的食用香精, 但其成分复杂, 需要通过精确、无损、快速的检测方法进行提取与检测。本文概述了热反应肉味香精风味物质检测方法的基本原理及研究进展, 包括风味物质前处理方法及分离鉴定技术, 同时阐述了不同方法的优缺点与应用范围。热反应肉味香精风味物质的提取方法主要有顶空法、同时蒸馏萃取法、固相微萃取法、溶剂辅助风味蒸发法。对于风味物质的检测方法, 气相色谱-质谱法的应用最为广泛, 是热反应肉味香精检测方法发展的基础, 通过结合电子鼻、离子迁移谱等技术, 使热反应肉味香精检测的完整度与准确度进一步提高。此外, 随着选择离子流动管质谱法和生物传感等技术的发展, 实现了热反应肉味香精的痕量与定向监测。本综述为热反应肉味香精的风味检测提供了新的参考依据与技术支持, 拓宽了其在食品调味领域中的应用场景。

Research progress of thermal process meat flavorings detection methods

Thermal process meat flavorings are safe, stable and highly acceptable edible flavors, which are essential to improve the quality of food products. The utilization of precise, nondestructive and rapid extraction and detection methods are required due to the complex composition of thermal process meat flavorings. This review summarized the basic principle and research progress of the detection methods for thermal process meat flavorings, including flavor substance pretreatment methods and the technology of isolation and identification. Meanwhile, described the characteristic and application of different methods. Head space, simultaneous distillation, solid-phase micro-extraction and solvent assisted flavor evaporation were the main extraction methods of thermal process meat flavorings. For the detection methods of thermal process meat flavorings, gas chromatograph-mass spectrometer was the most widely used method, which was the basis for the development of thermal reactive flavor detection methods. The combination of gas chromatography-mass spectrometry with electronic nose and gas chromatography-ion mobility spectrometry could improve the completeness and accuracy of the detection for thermal process meat flavorings. In addition, trace and directional monitoring of thermal process meat flavorings have become a reality with the development of selected ion flow tube mass spectrometry and biosensors. This review provided a new reference and technical support for the flavor detection of thermal process meat flavorings, broadening its application scenarios in the field of food flavor.