肉类风味的研究进展  

Development of meat flavor research

作　　者：欧全文[1] 王卫[2] 张崟[1] 张进[2] 

机构地区：[1]成都大学生物产业学院,成都610106 [2]成都大学肉类加工四川省重点实验室,成都610106

出　　处：《食品科技》2012年第12期107-111,共5页Food Science and Technology

基　　金：肉类加工四川省重点实验室开发基金项目(10-R11)

摘　　要：肉类风味一直是肉类行业研究的热点问题,本文回顾了肉类风味研究的发展历程,介绍了当今肉类风味研究现状,着重对肉类风味的前体物质、形成途径进行了概述。Meat flavor is always the hot issue in the study of meat industry area. The research development and history were reviewed in this paper, the current research status of meat flavor were also introduced. The meat flavor precursors, forming ways were focusing on summarized.

关 键 词：肉类风味 前体物 形成途径 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]