| 干腌火腿中的滋味物质及其形成机制 |
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| 引用本文： | 赵改名,齐胜利,周光宏. 干腌火腿中的滋味物质及其形成机制[J]. 肉类研究, 2004, 18(2): 43-45. DOI: 10.7506/rlyj1001-8123-200402008 |
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| 作者姓名： | 赵改名 齐胜利 周光宏 |
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| 作者单位： | 南京农业大学农业部农畜产品加工及产品质量控制重点实验室;河南农业大学 |
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| 摘 要： | 本文综述了近年来国内外关于干腌火腿风味物质的研究资料,重点介绍了干腌火腿中的小分子多肽和游离氨基酸在火腿滋味形成的作用,并对这些风味物质的产生机制进行总结.
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| 关 键 词： | 干腌火腿 风味物质 多肽 游离氨基酸 |
Taste Substances in Dry - cured Hams and Their Forming Mechanism |
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| Zhao Gaiming Qi Shengli Zhou Guanghong. Taste Substances in Dry - cured Hams and Their Forming Mechanism[J]. Meat Research, 2004, 18(2): 43-45. DOI: 10.7506/rlyj1001-8123-200402008 |
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| Authors: | Zhao Gaiming Qi Shengli Zhou Guanghong |
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| Affiliation: | Zhao Gaiming Qi Shengli Zhou Guanghong |
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| Abstract: | The recent research documents home and abroad on flavor substances of dry - cured hams are reviewed . The effects of low mass peptides and FAA formed in dry - cured hams on the formation of ham taste are mainly introduced and the possible mechanism forming the flavor substances is summarized in the article. |
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| Keywords: | dry - cured ham flavor substances peptide FAA |
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