咸鱼是中国具有独特风味的传统水产食品,营养丰富,咸中带香,深受大众的喜爱。文章阐述了咸鱼的风味成分、咸鱼独特风味的形成机理以及风味物质检测分析方法的最新研究进展,并在此基础上提出咸鱼风味研究的发展方向,为今后咸鱼的工业化生产提供一定的理论基础。 Salted fish is a traditional Chinese aquatic food with a unique flavor. It is rich in nutrients, salty and fragrant, and is deeply loved by the public. This paper elaborates the flavor components of salted fish, the formation mechanism of the unique flavor of salted fish, and the latest research progress on the detection and analysis methods of flavor substances. Based on this, the development direction of salted fish flavor research is proposed, which will provide certainty for the future industrialized production of salted fish The theoretical basis.