| Maillard反应和肉味香精的研究 |
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| 引用本文： | 郭新颜,宋焕禄,孙宝国. Maillard反应和肉味香精的研究[J]. 北京工商大学学报(自然科学版), 1999, 17(3): 40-44 |
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| 作者姓名： | 郭新颜 宋焕禄 孙宝国 |
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| 作者单位： | 北京轻工业学院化学工程系,北京,100037 |
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| 摘 要： | 概述了Ｍａｉｌｌａｒｄ 反应及肉味前体物质， 介绍了导致肉挥发性香气产生的反应机理， 着重叙述了Ｍａｉｌｌａｒｄ 反应的机理， 对Ｍａｉｌｌａｒｄ 反应的重要成分之一——氨基酸的来源作了探讨， 并介绍了天然和合成肉香精的研制状况．
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| 关 键 词： | Maillard反应 肉味香精 肉味前体物质 |
| 修稿时间： | 1999-01-05 |
MAILLARD REACTION AND MEAT FLAVOURS DEVELOPMENT |
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| GUO Xin-yan,SONG Huan-lu,SUN Bao-guo. MAILLARD REACTION AND MEAT FLAVOURS DEVELOPMENT[J]. Journal of Beijing Technology and Business University:Natural Science Edition, 1999, 17(3): 40-44 |
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| Authors: | GUO Xin-yan SONG Huan-lu SUN Bao-guo |
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| Abstract: | Meat flavor precursors, the production mechanism of volatile aroma compounds were summarized. Maillard reaction was emphasized. The sources of amino acid which is one of important ingredients of Maillard reaction were discussed. The state of meat flavours was presented. |
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| Keywords: | maillard reaction meat flavours meat flavours precursors |
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