Page 15 - 201802

第 36 卷 第 2 期摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 田红玉等: 食品香料香精发展趋势 1 1

Supercritical CO extraction applied toward the produc鄄 pound benzaldehyde from aqueous solution onto granular
2
tion of a functional beverage from wine[J]. Journal of activated carbon from coconut husk[J]. LWT鄄Food Sci鄄
Supercritical Fluids, 2012, 61: 92 - 100. ence and Technology, 2014, 59: 1025 - 1032.
[56]摇 SE譙OR魣NS F J, RUIZ鄄RODRIGUEZ A, IBANEZ E, [61]摇 DANIELLE C, LUIZ A D, VITOR R S, et al. Adsorp鄄
et al. Isolation of brandy aroma by countercurrent super鄄 tion of volatile aroma compound 2鄄phenylethanol from
critical fluid extraction[J]. Journal of Supercritical Flu鄄 synthetic solution onto granular activated carbon in batch
ids, 2003, 26(2): 129 - 135. and continuous modes[J]. Journal of Food Engineering,
[57]摇 BEJARANO A, DEL VALLE J M. Countercurrent frac鄄 2013, 117(3): 370 - 377.
tionation of aqueous apple aroma constituents using [62]摇 LUCAS S, COCERO M J, ZETZL C, et al. Adsorption
supercritical carbon dioxide [J]. Journal of Supercritical isotherms for ethylacetate and furfural on activated car鄄
Fluids, 2017, 120: 266 - 274. bon from supercritical carbon dioxide[J]. Fluid Phase
[58]摇 DEL VALLE J M. Extration of natural compounds using Equilibria, 2004, 219(2): 171 - 179.
supercritical CO : going from the laboratory to the [63]摇 DIBAN N, RUIZ G, URTIAGA A, et al. Granular acti鄄
2
industrial application[ J]. Journal of Supercritical Flu鄄 vated carbon for the recovery of the main pear aroma
ids, 2015, 96: 180 - 199. compound: viability and kinetic modelling of ethyl鄄2,4鄄
[59]摇 DIANA R Z, DANIELLE C, GUILHERME A R D, et al. decadienoate adsorption[J]. Journal of Food Engineer鄄
Adsorption of two coffee aromas from synthetic aqueous ing, 2006, 78(4): 1259 - 1266.
solution onto granular activated carbon derived from [64]摇 EDRIS A E, GIRGIS B S, FADEL H H M, et al.
coconut husks[J]. Journal of Food Engineering, 2011, Recovery of volatile aroma components from aqueous
104(2): 284 - 292. waste streams using an activated carbon column [ J].
[60]摇 ANDERSON M D C, DANIELLE C, AGNES P S, et al. Food Chemistry, 2003, 82(2): 195 - 202.
Fixed鄄bed column adsorption of the coffee aroma com鄄

Advances and Trends in Study on Flavors and Flavorings

*
TIAN Hongyu, 摇 CHEN Haitao, 摇 SUN Baoguo
(School of Food and Chemical Engineering / Beijing Key Laboratory of Flavor Chemistry,
Beijing Technology and Business University, Beijing 100048, China)

Abstract: The natural flavors and flavorings have been developing fast in recent years. The driving forces
leading to this trend could be due to two factors, one is to satisfy the psychological need of consumers to
natural products, and the other is for the sustainable development, which is a much more important fac鄄
tor. Therefore, “ natural冶 has become the core of research of flavors and flavorings recently. The
advances in preparation of some important flavors by biotechnology have been introduced, including vanil鄄
lin, carvone, nootkatone, Ambrox, linalool oxide, rose oxide. Recovering flavors in the process followed
by adding back to final products was an effective method to keep the natural flavor of food. Four tech鄄
niques have been reported widely to apply for flavor recovery, including distillation, membrane distil鄄
lation, supercritical fluid extraction, and adsorption. Savory flavorings are one important part of natural
flavorings market, which are the most competitive products in Chinese market. The development of new
technology and application will be crucial to their continuous growth.

Keywords: flavors; biotechnology; flavor recovery; savory flavorings

(责任编辑:叶红波)