[1]陈 延,梁 勇,宁方尧,等.甘蔗及其制品风味物质的研究进展[J].大众科技,2019,21(04):36-38.
　Research Progress on Flavoring Substances of Sugarcane and its Products[J].Popular Science & Technology,2019,21(04):36-38.
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甘蔗及其制品风味物质的研究进展()
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《大众科技》[ISSN:1008-1151/CN:45-1235/N]

卷:
21
期数:
2019年04
页码:
36-38
栏目:
轻工与化工
出版日期:
2019-04-20

文章信息/Info

Title:
Research Progress on Flavoring Substances of Sugarcane and its Products
作者:
陈 延;  梁 勇;  宁方尧;  黄 凯
（广西工业职业技术学院，广西 南宁 530001）
关键词:
甘蔗; 甘蔗制品; 风味物质
Keywords:
sugarcane;  sugarcane products;  flavoring substance
文献标志码:
A
摘要:
甘蔗是我国重要的糖料作物，除了含有丰富的糖分、水分等营养物质外，还含有特殊的芳香风味，其制品如片糖、酒等，也在制作过程保留或反应生成新的独特芳香风味。这些风味可以给消费者带来愉悦的心情，增加消费和购买欲望，文章重点报道对甘蔗和甘蔗制品中风味物质的研究进展，为甘蔗加工和综合利用提供一定思路和研究基础。
Abstract:
Sugarcane is an important sugar crop in China. It contains not only abundant sugar, water and nutrients, but also specialaromatic flavor. Its products, such as sugar tablets and wine, also retain or react to produce new unique aromatic flavor. These flavors canbring pleasure to consumers and increase their desire to consume and buy. This paper focuses on the research progress of flavor substancesin sugarcane and sugarcane products, providing some ideas and research basis for the processing and comprehensive utilization ofsugarcane.

参考文献/References:

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备注/Memo

备注/Memo:
【收稿日期】2019-02-11【基金项目】广西教育厅中青年教师基础能力提升项目（2016003YB006）。【作者简介】陈延（1971－），广西工业职业技术学院讲师，硕士研究生，研究方向为食品加工生产过程强化、啤酒酿造技术。【通信作者】黄凯（1982－），广西工业职业技术学院副教授，博士，研究方向为碳水化合物绿色加工。
更新日期/Last Update: 2020-01-17