大学化学 >> 2026, Vol. 41 >> Issue (8): 220-226.doi: 10.12461/PKU.DXHX202506109

科普 上一篇    下一篇

寻“味”——浅析几种食物中的风味物质

王诗雨, 于天洋, 魏颢   

  1. 西北大学化学与材料科学学院, 化学国家级实验教学示范中心, 陕西 西安 710127
  • 收稿日期:2025-06-27 录用日期:2025-08-29 发布日期:2026-08-25
  • 通讯作者: 于天洋, 魏颢 E-mail:yuty@nwu.edu.cn;haow@nwu.edu.cn Tianyang Yu, Hao Wei
  • 基金资助:
    陕西省自然科学基础研究计划(2025JC-YBMS-124)

Tracing flavors: an exploration of flavor compounds in selected foods

Shiyu Wang, Tianyang Yu, Hao Wei   

  1. National Chemistry Experimental Teaching Demonstration Center, College of Chemistry and Materials Science, Northwest University, Xi'an 710127, Shaanxi Province, China
  • Received:2025-06-27 Accepted:2025-08-29 Published:2026-08-25
  • Contact: Tianyang Yu, Hao Wei E-mail:yuty@nwu.edu.cn;haow@nwu.edu.cn

摘要: 酸甜苦辣是我们生活中最熟悉的味道,本文以“酸甜苦辣”为题,采用拟人化的叙述方式,介绍了几种代表性食物中的风味物质成分,阐述它们的理化性质及其在食品、医疗等领域的应用。旨在帮助读者了解食物风味的化学本质,并通过介绍与生活息息相关的化学知识,激发读者对化学学习的兴趣。

关键词: 风味物质, 有机化合物, 科普

Abstract: Sweet, sour, bitter, and spicy tastes are integral to our daily culinary experiences. This article adopts a personified narrative style to examine the organic flavor compounds present in various representative foods. It discusses their physicochemical properties and applications in fields such as food science and medicine. The primary objective is to enhance readers' understanding of the chemical basis of food flavors and to foster an appreciation for chemistry by presenting relevant, everyday scientific concepts.

Key words: Flavor compounds, Organic compounds, Popularization of science