香料中香味成分呈香方式及富集技术的研究进展

doi:10.3969/j.issn.2097-2806.2025.04.014

Abstract

Abstract:

Spices are widely used in various industries such as fragrances, daily chemicals, food, and pharmaceuticals. As an industrial additive, they are characterized by their efficiency in trace amounts. Due to the limited addition amounts and low concentrations, it is crucial to understand the transformation/release forms of the target aroma components in spices and to select appropriate enrichment methods for detection. This is significant for the development of fragrant products and the efficient use of spices. This paper reviews the main research findings from recent years, both domestically and internationally, on the production, usage, and detection of fragrant products containing spices. It summarizes and analyzes the main transformation/release forms of aroma components in fragrant products and the common enrichment methods used in their analysis and detection. Additionally, the paper discusses the advantages, disadvantages, influencing factors, and selection criteria of these methods. The aim is to provide theoretical guidance for the use of spices, the development of detection techniques, and the improvement of the quality and value of fragrant products.

Key words: spices, aroma substance, conversion/release mode, enrichment methods

CLC Number:

TQ658

Wencheng Hou, Yangyang Liu. Research progress on conversion/release mode and enrichment methods of fragrance components in spices[J].China Surfactant Detergent & Cosmetics, 2025, 55(4): 516-521.

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Research progress on conversion/release mode and enrichment methods of fragrance components in spices

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