腊肉风味的研究  

Research of bacon flavor

作　　者：陈鑫炳[1,2] 范素琴[2] 

机构地区：[1]青岛明月海藻集团有限公司,山东青岛266400 [2]山东轻工业学院食品与生物工程学院,山东济南250353

出　　处：《肉类工业》2010年第2期31-34,共4页Meat Industry

摘　　要：介绍了国内外关于肉类风味的研究现状,其中包括肉类风味前体物质、产生肉类风味的反应和产生肉香的挥发性风味化合物,重点论述了产生腊肉风味的化学物质以及影响腊肉风味的因素。In this article, the study status about the flavor of meat at home and abroad was described, including the meat flavor precursor, the reaction and volatile flavor compounds that produced meat flavor. And the chemical substances on bacon flavor and the factors that affect the bacon flavor were mainly discussed.

关 键 词：肉类风味 腊肉风味 烟熏 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]