宋焕禄 

（北京工商大学食品与健康学院，北京 100048） 

摘 要：风味是食品重要的组成部分，影响着新产品的开发和消费者选择。食品挥发性风味复杂，种类多样，富含 多种香气化合物。近年来很多研究者尝试运用风味化学的研究手段解析食品的风味成分特征，从而表征风味轮 廓。本文从风味的定义，风味物质提取包括吹扫捕集、固相动态萃取（Solid Phase Dynamic Extraction，SPDE）、搅拌 棒吸附萃取（Stir Bar Sorptive Extraction，SBSE），风味成分的分析包括顶空分析（静态顶空、动态顶空）、气相色谱- 嗅闻质谱（Gas Chromatography-Olfactometry-Mass Spectrometer，GC-O-MS）及可切换式全二维气相色谱-嗅闻-质 谱（SGC×GC-O-MS），分子感官科学包括关键气味活性化合物准确的定性定量分析、香气模型的构建、缺失实验和 香气重组物等方面进行总结，以期为食品风味研究技术的提升和风味品质的改善提供新的思路和技术参考。 

关键词：风味；提取；分析；分子感官科学 

中图分类号：TS201.2 文献标识码：A 文章编号：1674-506X（2023）04-0001-0006 

Introduction to Volatile Flavor Analysis Technology of Food 

SONG Huanlu 

（School of Food and Health，Beijing Technology and Business University，Beijing 100048，China） 

Abstract：Flavor is an important part of food，which affects the development of new products and consumers′ choice. The volatile flavor of food is complex，diverse and rich in various aroma compounds. In recent years， many researchers have tried to analyze the characteristics of food flavor components by means of flavor chemistry，so as to characterize the flavor profile. In this paper，the definition of flavor and the extraction of flavor substances， including purge and capture， Solid Phase Dynamic Extraction （SPDE）， Stir Bar Sorptive Extraction （SBSE），The analysis of flavor components includes headspace analysis （static headspace and dynamic headspace），gas chromatography-olfactometry-mass spectrometer （GC-O-MS） and switchable comprehensive twodimensional gas chromatography-olfactory-mass spectrometer （SGC×GC-O-MS）. Molecular sensory science， including accurate qualitative and quantitative analysis of key odor- active compounds， aroma model construction， missing experiments and aroma recombinants， were summarized in order to provide new ideas and technical references for the improvement of food flavor research technology and flavor quality. 

Keywords：flavor；extraction；analysis；molecular sensory science 

doi：10.3969/j.issn.1674-506X.2023.04-001