食用动物油脂制备肉味香精的研究现状  

The review of meat flavor preparation from edible animal oils

作　　者：韦仕静 林喆 姚崇 朱晖 WEI Shi-jing;LIN Zhe;YAO Chong;ZHU Hui(Dongguan Boton Flavors&Fragrances Co.,Ltd.,Dongguan 523402)

机构地区：[1]东莞波顿香料有限公司,东莞523402

出　　处：《中国食品添加剂》2021年第2期123-127,共5页China Food Additives

摘　　要：肉味香精作为食品工业中重要的组成部分,在食品加工中具有重要意义。动物油脂作为一种常见食品加工油脂,是肉味香精制备的常用原料。本文分析不同食用动物油脂的物质成分及风味特征成分,如牛脂、羊脂、鸡脂、猪脂;综述酶解、氧化及美拉德反应对油脂风味的影响。总结动物油脂制备肉味香精的方法。旨在为进一步开发肉味香精提供依据。As an important component of food industry,meat flavor is of great importance in food processing.As a common food processing oil,animal fat is a common raw material for preparing meat flavor.The substance and characteristic flavor composition was analyzed,such as tallow,lanolin,chicken fat,pig fat.Review the effects of enzymolysis,oxidation and maillard reaction on the flavor of fats and oils.The method of preparing meat flavor by using animal fat was summarized,which aims to provide a basis for the further development of meat flavor.

关 键 词：动物油脂 酶解 氧化 美拉德反应 肉味香精 

分 类 号：TS202.3[轻工技术与工程—食品科学] TQ654[轻工技术与工程—食品科学与工程]