含硫氨基酸对肉味香精风味的影响  

The Effects of Sulphur Amino Acids on the Characteristic of Meat Flavors by Maillard Reaction

作　　者：苏传东[1] 徐俊华[1] 

机构地区：[1]淄博职业学院生物工程系,山东淄博255013

出　　处：《宿州学院学报》2008年第4期114-116,20,共4页Journal of Suzhou University

摘　　要：本文研究了含硫氨基酸进行Maillard反应对肉味香精特征风味的影响。选取几种可以产生肉味风味的氨基酸,优化配比与还原糖进行Maillard反应,并进行了有关结果分析。通过正交设计安排实验,含硫氨基酸与自制鸡肉酶解物、还原糖进行Maillard反应,反应物香味感官评定,确定了含硫氨基酸在香味特征中的作用。This paper studied the effects that Maillard reactions of sulphur amino acids have on the characteristic of meat flavors.Some amino acids which can generate meat flavors were chosen to compare with each others.And the results,which had been taken by Maillard reactions between these amino acids and the reducing sugar,were analyzed.The orthogonal design was used to array the experiments,in which Maillard reactions were caused between sulphur amino acids and the home-made chicken substrate,also between sulphur...

关 键 词：MAILLARD反应 氨基酸 含硫氨基酸 还原糖 鸡肉酶解物 

分 类 号：TS264.3[轻工技术与工程—发酵工程]