食品中香气成分分析技术及应用研究进展OA

Food flavor is a critical factor in determining consumer acceptance,and the analysis of trace and complex volatile aroma compounds is key to understanding the essence of flavor.This article systematically reviews the mainstream technological advancements in this field,with a de-tailed discussion focusing on sample pretreatment methods such as headspace solid-phase microextraction and stir barsorptive extraction,as well as separation techniques including gas chromatography and gas chromatography-mass spectrometry.On this basis,it analyzes four major challen-ges currently faced:complex matrix interference,dynamic changes in aroma components,difficulties in the identification of trace compounds,and the disconnect between instrumental data and sensory attributes.Finally,it outlines future development trends,including intelligent pretreatment methods,multi-technology integration,and artificial intelligence-driven data fusion.The aim is to provide methodological references for food flavor chemistry research and to propel the food industry toward a new stage of precise flavor design and intelligent control.