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食品中不良风味的掩盖研究进展
李依洋1，2，赵坤1，2，谢雨含1，2，全沁果1，2，王萍1，2，徐子康1，2，王娟3，蒲丹丹1，2 *
(1.北京工商大学 老年营养与健康教育部重点实验室，北京 100048；2. 北京工商大学 北京市食品风味化学重点实验室，北京 100048；3. 北京市农林科学院农产品加工与食品营养研究所，北京 100097)
Research Progress on Masking of Off-flavor in Foods
LI Yiyang1，2，ZHAO Kun1，2，XIE Yuhan1，2，QUAN Qinguo1，2，WANG Ping1，2，XU Zikang1，2，WANG Juan3，PU Dandan1，2 *
(1. Key Laboratory of Nutrition and Health for the Elderly，Ministry of Education，Beijing Technology and Business University，Beijing 100048，China；2. Beijing Key Laboratory of Food Flavor Chemistry，Beijing Technology and Business University，Beijing 100048，China；3. Institute of Agri-food Processing and Nutrition，Beijing Academy of Agriculture and Forestry Sciences，Beijing 100097，China)
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投稿时间：2026-05-10
中文摘要: 食品不良风味是降低消费者接受度、削弱产品市场竞争力的重要因素，严重影响食品的商业价值。由于其来源复杂、形成机制多样，食品不良风味的精准调控一直是风味研究中的重点与难点。该文在系统分类食品不良风味来源的基础上，概述物理去除、化学转化和不良风味掩盖3类调控方式，并重点综述不良风味掩盖技术在感官调控中的研究进展。围绕不良风味掩盖的作用特点，进一步分析影响掩盖效果的关键因素、香料选择原则及典型应用场景，以期为不良风味掩盖技术的科学设计与实际应用提供理论依据和实践参考。
Abstract:Adverse food flavors significantly reduce consumer acceptance and diminish product market competitiveness，substantially impacting the commercial value of foods. Given their complex origins and diverse formation mechanisms，precise control of adverse flavors has long been a focal point and challenge in flavor research. This paper systematically categorizes the sources of adverse flavors and outlines three primary control strategies: physical removal，chemical transformation，and off-flavor masking，with a particular focus on recent advancements in off-flavor masking techniques for sensory regulation. By examining the characteristics of offflavor masking，the study further analyzes key factors influencing its effectiveness，principles for fragrance selection，and typical application scenarios，aiming to provide a theoretical foundation and practical guidance for the scientific design and practical application of off-flavor masking technologies.
文章编号：202614021 中图分类号： 文献标志码：
基金项目:国家自然科学基金青年科学基金项目（32102118）；北京市教育委员会科研计划项目（KM202410011008）；北京工商大学科研创新能力建设项目（RFYS2025）
| 作者 | 单位 |
| 李依洋 | 1.北京工商大学 老年营养与健康教育部重点实验室,北京 100048；2. 北京工商大学 北京市食品风味化学重点实验室,北京 100048； |
| 赵坤 | 1.北京工商大学 老年营养与健康教育部重点实验室,北京 100048；2. 北京工商大学 北京市食品风味化学重点实验室,北京 100048； |
| 谢雨含 | 1.北京工商大学 老年营养与健康教育部重点实验室,北京 100048；2. 北京工商大学 北京市食品风味化学重点实验室,北京 100048； |
| 全沁果 | 1.北京工商大学 老年营养与健康教育部重点实验室,北京 100048；2. 北京工商大学 北京市食品风味化学重点实验室,北京 100048； |
| 王萍 | 1.北京工商大学 老年营养与健康教育部重点实验室,北京 100048；2. 北京工商大学 北京市食品风味化学重点实验室,北京 100048； |
| 徐子康 | 1.北京工商大学 老年营养与健康教育部重点实验室,北京 100048；2. 北京工商大学 北京市食品风味化学重点实验室,北京 100048； |
| 王娟 | 3. 北京市农林科学院农产品加工与食品营养研究所,北京 100097 |
| 蒲丹丹 | 1.北京工商大学 老年营养与健康教育部重点实验室,北京 100048；2. 北京工商大学 北京市食品风味化学重点实验室,北京 100048； |
| Author Name | Affiliation |
| LI Yiyang | 1. Key Laboratory of Nutrition and Health for the Elderly,Ministry of Education,Beijing Technology and Business University,Beijing 100048,China；2. Beijing Key Laboratory of Food Flavor Chemistry,Beijing Technology and Business University,Beijing 100048,China； |
| ZHAO Kun | 1. Key Laboratory of Nutrition and Health for the Elderly,Ministry of Education,Beijing Technology and Business University,Beijing 100048,China；2. Beijing Key Laboratory of Food Flavor Chemistry,Beijing Technology and Business University,Beijing 100048,China； |
| XIE Yuhan | 1. Key Laboratory of Nutrition and Health for the Elderly,Ministry of Education,Beijing Technology and Business University,Beijing 100048,China；2. Beijing Key Laboratory of Food Flavor Chemistry,Beijing Technology and Business University,Beijing 100048,China； |
| QUAN Qinguo | 1. Key Laboratory of Nutrition and Health for the Elderly,Ministry of Education,Beijing Technology and Business University,Beijing 100048,China；2. Beijing Key Laboratory of Food Flavor Chemistry,Beijing Technology and Business University,Beijing 100048,China； |
| WANG Ping | 1. Key Laboratory of Nutrition and Health for the Elderly,Ministry of Education,Beijing Technology and Business University,Beijing 100048,China；2. Beijing Key Laboratory of Food Flavor Chemistry,Beijing Technology and Business University,Beijing 100048,China； |
| XU Zikang | 1. Key Laboratory of Nutrition and Health for the Elderly,Ministry of Education,Beijing Technology and Business University,Beijing 100048,China；2. Beijing Key Laboratory of Food Flavor Chemistry,Beijing Technology and Business University,Beijing 100048,China； |
| WANG Juan | 3. Institute of Agri-food Processing and Nutrition,Beijing Academy of Agriculture and Forestry Sciences,Beijing 100097,China |
| PU Dandan | 1. Key Laboratory of Nutrition and Health for the Elderly,Ministry of Education,Beijing Technology and Business University,Beijing 100048,China；2. Beijing Key Laboratory of Food Flavor Chemistry,Beijing Technology and Business University,Beijing 100048,China； |
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