牛肉香精调配技术研究  

Study on compounding technology of beef flavor

作　　者：牛云蔚[1] 肖作兵[1] 朱建才[1] 顾永波[1] 

机构地区：[1]上海应用技术学院香料香精技术与工程学院,上海201418

出　　处：《粮食与油脂》2012年第12期47-49,共3页Cereals & Oils

基　　金：十二.五"国家支撑计划课题(2011BAD23B01)

摘　　要：主要考察如烯醛类、吡嗪类、呋喃类、含硫类、酸类等不同种类香精原料对牛肉香精香气影响,确定它们在配方中最佳用量,通过香精调配技术制备具特征香气明显牛肉香精;并利用电子鼻技术对牛肉香精耐热性能进行表征研究。The effect of allyl aldehydes, pyrazines, furans, sulphides and acids on beef flavor aroma was discussed. The optimum amount of them in the formulation was determined. The beef flavor which has characteristic beef aroma was prepared by flavor compounding technology. And the heat-resistant property of beef flavor was characterized by electronic nose technology.

关 键 词：牛肉香精 香料 食品添加剂 

分 类 号：TS202.3[轻工技术与工程—食品科学]