肉类香精风味形成机理及其研究进展  

Mechanism of meat flavor formation and its research progress

作　　者：蔡文韬[1] 夏延斌[1] 

机构地区：[1]湖南农业大学食品科技学院,湖南长沙410128

出　　处：《中国酿造》2010年第1期9-12,共4页China Brewing

摘　　要：对肉类香精形成的主要机理进行了总结,重点介绍美拉德反应、硫胺素的降解、脂质的降解这3个主要机理的研究现状;文中还对产生肉类香味的芳香成分作了分析和总结。最后概述了肉类香精在食品行业中的研究热点及进展。Mechanism of meat flavor formation was summarized in this paper. Present research on Maillard reaction, thiamine degradation, and lipid degradation was reviewed. Composition of meat flavor was summarized as well. Hot points and trends of meat flavor research were also proposed.

关 键 词：肉类香精 美拉德反应 芳香成分 

分 类 号：TS264.3[轻工技术与工程—发酵工程]