Maillard反应物在梗丝中增香及改善吸味的研究  

Study on Improving the Aroma Profile and Smoking Quality of Cut Stem by Maillard Reaction Products

作　　者：钱蕾 侯亚龙 杨程 李德国 奚安 章祎 鲍辰卿 QIAN Lei;HOU Ya-long;YANG Cheng;LI De-guo;XI An;ZHANG Yi;BAO Chen-qing(Shanghai Peony Flavor & Fragrance Co.,Ltd.,Shanghai 201210,China)

机构地区：[1]上海牡丹香精香料有限公司,上海201210

出　　处：《香料香精化妆品》2018年第6期20-25,32,共7页Flavour Fragrance Cosmetics

摘　　要：不同氨基酸和葡萄糖在统一的条件下进行Maillard反应,通过感官评吸和GC-MS法比较产物在梗丝加料中的差异。结果表明:(1)脯氨酸、缬氨酸和丙氨酸与葡萄糖反应产物的梗丝加料效果表现突出;(2) GC-MS分析鉴定出79种挥发、半挥发性成分,对梗丝的增香提质有正面作用。The Maillard reactions between different amino acids and glucose were carried out under the same conditions. The different effects of the Maillard reaction products added in the cut stems were compared by sensory evaluation and GC-MS.The results showed that :①The flavoring effects of reactants of proline,valine and lysin and glucose were outstanding.②Seventy-nine kinds of volatile and semi-volatile components were identified by GC-MS,they had a positive role in improving aroma quality of the cut stems.

关 键 词：Maillard反应物 梗丝 加香 

分 类 号：TS264.3[轻工技术与工程—发酵工程]