2,4-癸二烯醛在肉味香精中作用机制的研究进展  

The Progress on Study of the Mechanism of 2,4-Decadienal in Meat Flavor

作　　者：刘丽微[1] 白卫东[1,2] 钱敏[1] 

机构地区：[1]仲恺农业工程学院轻工食品学院,广州510225 [2]华南农业大学食品学院,广州510642

出　　处：《香料香精化妆品》2011年第6期33-36,16,共5页Flavour Fragrance Cosmetics

基　　金：广州市粤港科技招标重大项目(2007z1-e6011);省部产学研结合项目(2009B090200020);校创新基金项目(H1410003)

摘　　要：2,4-癸二烯醛是亚油酸降解的产物,在不同油脂以及不同肉味香精的挥发性成分中都能检测到2,4-癸二烯醛的存在,它对肉的特征香气的形成具有一定的作用。主要介绍了2,4-癸二烯醛的理化性质、氧化降解过程及其对肉香味形成的作用,并对其副作用加以阐述,最后对其作用机制的研究前景进行了展望。2,4-Decadienal is a product which was formed from the degradation of linoleic acid,it can be detected from the volatile compounds of different oils and meat flavors.2,4-Decadienal plays an important role in forming aromas for meat flavor.Its characteristics such as the physicochemical property,oxidation and degradation nature,and the contributions to the formation of meat aroma were reviewed,then the side-effects were accounted as well,the advances of the mechanism study on how 2,4-decadienal helps to form the characteristic meat aromas were prospected in the end.

关 键 词：2 4-癸二烯醛 肉味香精 美拉德反应 作用机制 

分 类 号：TS264.3[轻工技术与工程—发酵工程]