3个重要含硫食用香料的研制  

Development of Three Thio-flavor Substances

作　　者：郑福平[1] 孙宝国[1] 田红玉[1] 刘玉平[1] 

机构地区：[1]北京工商大学化工学院

出　　处：《精细与专用化学品》2000年第12期31-32,30,共3页Fine and Specialty Chemicals

摘　　要：2,3-丁二硫醇、α-甲基-β羟基丙基α′-甲基-β′-巯基丙基硫醚和2-甲基-3-四氢呋喃硫醇是三个调配肉味香精的关键性香料,具有广阔的市场应用前景。这三个香料的开发成功,对提高国产肉味香精的质量具有重要的现实意义。2, 3-Butane dithiol, α-methyl-β-hydroxy propyl α' -methyl-β' -mercapto propyl sulfide and 2-methyl-3-tetrahydrofuran mercaptan are three important flavor substances for preparing meat flavors. They have wide market application prospects. The successful development of the three flavor substances has great effects on improving the quality of domestic meat flavors.

关 键 词：含硫香料 丁二硫醇 食用香料 内味香料 

分 类 号：TQ655[化学工程—精细化工]