脂质氧化产生香味物质  

Flavour compounds from lipid oxidation

作　　者：文志勇[1] 孙宝国[1] 梁梦兰[1] 谢建春[1] 

机构地区：[1]北京工商大学化学与环境工程学院,北京市100037

出　　处：《中国油脂》2004年第9期41-44,共4页China Oils and Fats

摘　　要：综述了脂质自动氧化、热降解产生的挥发性物质及含有不饱和脂肪酸的脂质氧化在肉风味中的重要作用。着重叙述了脂质氧化生成重要的香味物质醛、酮、醇 。The effects of autoxidation and thermal degradation of lipids leading to the volatile components and the oxidation of lipid with unsaturated fatty acids on the formation of meat flavour were reviewed.The flavour compounds derived from lipid oxidation including aldehydes, ketones and alcohols were mainly introduced.The flavor compounds coming from pork fat were also discussed.

关 键 词：香味物质 风味 自动氧化 脂质氧化 猪肉 挥发性物质 生成 不饱和脂肪酸 

分 类 号：TQ641[化学工程—精细化工]