牛肉香气成分的分析及其香精的开发  

Analysis of odor- active compounds in beef and development of beef flavor

作　　者：陈荣荣[1] 刘小杰[1,2] 金益英[1] 

机构地区：[1]杭州娃哈哈集团有限公司科委,杭州310018 [2]浙江大学食品科学与营养系,杭州310029

出　　处：《中国食品添加剂》2007年第G00期368-370,共3页China Food Additives

摘　　要：本文介绍了牛肉挥发性成分的提取方法、牛肉香气成分组成以及牛肉香精的开发。常用的分析方法有气相色谱-质谱联用技术（GC-MS）和气相色谱-嗅觉检测技术（GC-O）。采用甲硫醇、呋喃硫醇、吡嗪、反-2，4-壬二烯醛和呋喃酮等主要的牛肉香气成分香原料，可以调配出香气逼真的炖牛肉香精。Extract methods of odor - active compounds in beef, odor - active compounds and development of beef flavor were introduced in this paper. Gas chromatography - mass spectrometry （ GC - MS） and gas chromatography - olfactometry （ GC - O） were often used in analysis. Methanethiol, furanthiol, pyrazine, trans, trans - 2, 4 - nonadienal and furfuran ketone were used to develop beef flavor. This flavor has natural and vivid pot - roast beef flavor.

关 键 词：气相色谱-质谱联用 气相色谱-嗅觉检测 牛肉 香精 

分 类 号：TS264.3[轻工技术与工程—发酵工程]