CAJ | 학술논문

烤制甘薯是我国历史悠久的休闲食品,其浓郁、诱人的香味深受大众喜爱.综述国内外关于烤制甘薯香味的研究进展,重点论述烤制甘薯香味的形成机制、关键挥发物、关键前体物,分析加热方式影响甘薯香味的原因,为指导甘薯制品加工提供一些理论参考.
고제감서시아국역사유구적휴한식품,기농욱、유인적향미심수대음희애.종술국내외관우고제감서향미적연구진전,중점논술고제감서향미적형성궤제、관건휘발물、관건전체물,분석가열방식영향감서향미적원인,위지도감서제품가공제공일사이론삼고.
Baked Sweetpotatoes are a snack food with a long history in China. Its rich and attractive flavor is greatly popular with large customers. The article summarized the domestic and abroad research progresses on the aroma of baked sweetpotatoes. And it mainly introduced formation mechanism , critical volatiles and its precursors of the aroma of baked sweetpotatoes , as well as analyzed the reasons of cooking method affecting the aroma of sweetpotatoes. This article aims to provide some theoretical reference to guide the sweetpotato products processing.