Affiliation:
1. State Key Laboratory of Food Science and Resources, School of Food Science and Technology Jiangnan University Wuxi Jiangsu China
2. China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation Jiangnan University Wuxi Jiangsu China
3. Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring Jiangnan University Wuxi Jiangsu China
4. Department of Bioresource Engineering, Macdonald Campus McGill University Montreal Quebec Canada
5. Guangdong Galore Food Co., Ltd. Zhongshan Guangdong China
Abstract
AbstractIn recent years, the market for edible flavor has become larger and the demand for edible flavor has become more diverse. Customers are paying more attention to natural, healthy, and functional flavors. This article reviews some new technologies about flavors in recent years, including processing technology, encapsulation, and detection of flavors. The synthetic technologies of flavor include thermal reaction technology, enzymatic hydrolysis technology, and microbial fermentation technology. The encapsulation technology includes nano‐emulsion and filled soluble hydrogel, as well as the new carrier materials used in packaging, such as β‐cyclodextrin, 2‐acetyl‐1‐pyrroline (2AP), yeast cell, and jackfruit seed starch (JM) are also hot spots in recent years. Finally, the detection of flavor components and the monitoring of characteristic flavor substances and harmful flavor substances are very important for flavor quality control. There are many detection techniques, such as chromatographic analysis techniques, solid‐phase microextraction, electronic nose and electronic tongue, sensor arrays, and fluorescence detection with DNA barcoding techniques and (quantitative) conformational relationships.
Funder
National Key Research and Development Program of China
Higher Education Discipline Innovation Project
Subject
General Chemical Engineering,Food Science
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献