A Review of Volatile Components in Wheat Products

被引：0
|
作者：
Zhu Y. [1 ]
Teng J. [1 ]
机构：
[1] Adfontes (Shanghai) Technology Co., Ltd, Shanghai
来源：
Science and Technology of Food Industry | 2023年 / 44卷 / 02期
关键词：
flavor; flavor enhancement; processing method; volatile components; wheat products;
D O I：
10.13386/j.issn1002-0306.2022020104
中图分类号：
学科分类号：
摘要：
Different grains and processing methods may produce different volatile components, form a unique flavor and increase people's appetite. Wheat products are one of the most important foods in daily life. Many scholars have studied the volatile components of different wheat products, and carried out in-depth researches on the influence of treatment methods. This paper summarizes the research results of volatile components in wheat products and the influence of processing methods, in order to provide the theoretical basis and development direction for the natural flavor retention and enhancement technology of wheat products . © 2023, Editorial Department of Science and Technology of Food Science. All rights reserved.
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页码：436 / 444
页数：8
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