肉类风味形成及羊肉香精的风味研究  

Research on Formation of Meat Flavor and Flavor of Mutton Essence

作　　者：郭冰[1] 

机构地区：[1]济宁耐特食品有限公司,山东济宁272043

出　　处：《北京工商大学学报（自然科学版）》2011年第2期70-74,共5页Journal of Beijing Technology and Business University:Natural Science Edition

摘　　要：羊肉是全世界通用的食品,食用它没有宗教和文化禁忌.羊肉产业迅猛发展,羊肉香精的规模化生产已在国内开展,但风味及应用效果并不理想.综述了形成肉品风味的前体物质,产生风味的化学反应,提供羊肉风味的化合物,以及羊肉香精的基本生产模式,为有关羊肉风味的进一步研究和应用提供参考.Mutton is a kind of common food in the world which has no religious and cultural taboos.Mutton industry has developed rapidly and commercial production of mutton essence has been carried out in China.In this paper,the precursors of meat flavor,chemical reaction for producing the flavor,the mutton flavor compounds,basic production model of mutton essence were reviewed,which would provide the reference for further research and application of mutton flavor.

关 键 词：羊肉香精 风味 研究 

分 类 号：TS201.2[轻工技术与工程—食品科学]