特征香味含硫食品香料化合物  

High-impact sulfur-containing flavor compounds

作　　者：孙宝国[1] 

机构地区：[1]北京工商大学化学与环境工程学院,北京100037

出　　处：《食品科技》2006年第7期173-176,共4页Food Science and Technology

基　　金：国家自然科学基金项目(20376003)

摘　　要：介绍了9种食品香味的特征含硫香料化合物,其中2-甲基-3-呋喃硫醇是肉香味、糠硫醇是咖啡和芝麻油香味、二烯丙基二硫醚是大蒜香味、二丙基二硫醚是洋葱香味、2-异丁基噻唑是番茄香味、3-甲硫基丙醛是马铃薯香味、2-甲基-5-甲硫基吡嗪是榛子香味、3-甲硫基丙酸甲酯是菠萝香味、1-对-烯-8-硫醇是圆柚香味的特征含硫香料化合物。Nine kinds of high-impact sulfur-containing characteristic flavor compounds were introduced. 2- Methyl-3-furanthiol is a high-impact flavor compound of meat; furfuryl mercaptan is a high-impact flavor compound of coffee and sesame oil; allyl disulfide is a high-impact flavor compound of garlic; propyl disulfide is a high-impact flavor compound of onion; 2-isobutyl thiazole is a high-impact flavor compound of tomato; 3- methyithioipropanal is a high-impact flavor compound of potato; 2-methyl-5-methylthio pyrazine is a highimpact flavor compound of hazelnut; methyl 3-methylthiopropionate is a high-impact flavor compound of pineapple; 1-p-menthene-8-thiol is a high-impact flavor compound of grapefruit.

关 键 词：食品香料 含硫化合物 特征香料化合物 

分 类 号：TS20[轻工技术与工程—食品科学]