{"title":"预制菜肴中 \"热过风味 \"的形成机理与控制策略：全面回顾与未来展望","authors":"","doi":"10.1016/j.tifs.2024.104746","DOIUrl":null,"url":null,"abstract":"<div><h3>Background</h3><div>Prepared dishes are becoming increasingly popular due to their convenience and nutritional value. However, warmed-over flavor (WOF), which occurs during production and reheating, negatively affects consumer acceptance. To enhance market consumption, it's crucial to control WOF by explaining its composition and formation process.</div></div><div><h3>Scope and approach</h3><div>This paper is written along the lines of WOF formation to regulation in prepared dishes. The main WOF forming substances and formation mechanism were elucidated. Direct control strategies (sous vide technology, reheating methods), potential control strategies (cold plasma, antioxidants, novel packaging methods, low-temperature storage) and their suitability of WOF were highlighted. Finally, future trends for WOF in prepared dishes were also proposed.</div></div><div><h3>Key findings and conclusions</h3><div>The volatile compounds, including aldehydes, ketones, and alcohol are the main flavor compounds of WOF in prepared dishes. Moreover, WOF mainly arises from lipid oxidation and protein degradation during heat treatment and storage. Furthermore, six innovative control strategies aimed at effectively regulating the generation of WOF are summarized according to their effects. Future research should focus on exploring the interactions between formation mechanisms, investigating the effect of microwave-combined other reheating technologies and synergistic effects of natural antioxidants on WOF, developing visualized smart packaging for increasing the consumption of prepared dishes.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":15.1000,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"The formation mechanism and control strategies of warmed-over flavor in prepared dishes: A comprehensive review and future perspectives\",\"authors\":\"\",\"doi\":\"10.1016/j.tifs.2024.104746\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><h3>Background</h3><div>Prepared dishes are becoming increasingly popular due to their convenience and nutritional value. However, warmed-over flavor (WOF), which occurs during production and reheating, negatively affects consumer acceptance. To enhance market consumption, it's crucial to control WOF by explaining its composition and formation process.</div></div><div><h3>Scope and approach</h3><div>This paper is written along the lines of WOF formation to regulation in prepared dishes. The main WOF forming substances and formation mechanism were elucidated. Direct control strategies (sous vide technology, reheating methods), potential control strategies (cold plasma, antioxidants, novel packaging methods, low-temperature storage) and their suitability of WOF were highlighted. Finally, future trends for WOF in prepared dishes were also proposed.</div></div><div><h3>Key findings and conclusions</h3><div>The volatile compounds, including aldehydes, ketones, and alcohol are the main flavor compounds of WOF in prepared dishes. Moreover, WOF mainly arises from lipid oxidation and protein degradation during heat treatment and storage. Furthermore, six innovative control strategies aimed at effectively regulating the generation of WOF are summarized according to their effects. Future research should focus on exploring the interactions between formation mechanisms, investigating the effect of microwave-combined other reheating technologies and synergistic effects of natural antioxidants on WOF, developing visualized smart packaging for increasing the consumption of prepared dishes.</div></div>\",\"PeriodicalId\":441,\"journal\":{\"name\":\"Trends in Food Science & Technology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":15.1000,\"publicationDate\":\"2024-10-09\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Trends in Food Science & Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0924224424004229\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Trends in Food Science & Technology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0924224424004229","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
The formation mechanism and control strategies of warmed-over flavor in prepared dishes: A comprehensive review and future perspectives
Background
Prepared dishes are becoming increasingly popular due to their convenience and nutritional value. However, warmed-over flavor (WOF), which occurs during production and reheating, negatively affects consumer acceptance. To enhance market consumption, it's crucial to control WOF by explaining its composition and formation process.
Scope and approach
This paper is written along the lines of WOF formation to regulation in prepared dishes. The main WOF forming substances and formation mechanism were elucidated. Direct control strategies (sous vide technology, reheating methods), potential control strategies (cold plasma, antioxidants, novel packaging methods, low-temperature storage) and their suitability of WOF were highlighted. Finally, future trends for WOF in prepared dishes were also proposed.
Key findings and conclusions
The volatile compounds, including aldehydes, ketones, and alcohol are the main flavor compounds of WOF in prepared dishes. Moreover, WOF mainly arises from lipid oxidation and protein degradation during heat treatment and storage. Furthermore, six innovative control strategies aimed at effectively regulating the generation of WOF are summarized according to their effects. Future research should focus on exploring the interactions between formation mechanisms, investigating the effect of microwave-combined other reheating technologies and synergistic effects of natural antioxidants on WOF, developing visualized smart packaging for increasing the consumption of prepared dishes.
期刊介绍：
Trends in Food Science & Technology is a prestigious international journal that specializes in peer-reviewed articles covering the latest advancements in technology, food science, and human nutrition. It serves as a bridge between specialized primary journals and general trade magazines, providing readable and scientifically rigorous reviews and commentaries on current research developments and their potential applications in the food industry.
Unlike traditional journals, Trends in Food Science & Technology does not publish original research papers. Instead, it focuses on critical and comprehensive reviews to offer valuable insights for professionals in the field. By bringing together cutting-edge research and industry applications, this journal plays a vital role in disseminating knowledge and facilitating advancements in the food science and technology sector.
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