生物法制备奶味香精的研究进展  

Research progress in preparation of milky flavor using biological methods

作　　者：汪薇[1] 白卫东[1] 赵文红[1] 

机构地区：[1]仲恺农业工程学院轻工食品学院,广州510225

出　　处：《中国调味品》2009年第4期27-30,共4页China Condiment

摘　　要：奶味香精,是一种具有奶香香气的新型食品添加剂。文章综述了奶味香精中主要风味化合物的来源以及生物法制备奶味香精的途径,并对奶味香精的前景进行了展望。Milky flavor is a novel food additive with milk aroma. In this paper, the source of the main flavor components, the biological methods of preparing milky flavor and development and the prospects of milky flavor were reviewed and summarized.

关 键 词：奶味香精 酶水解 微生物 生物法 

分 类 号：TS264.3[轻工技术与工程—发酵工程]