| Maillard反应与食品风味物质(Ⅰ)热反应肉类香精的研究 |
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| 引用本文： | 廖劲松,齐军茹. Maillard反应与食品风味物质(Ⅰ)热反应肉类香精的研究[J]. 中国食品添加剂, 2005, 0(3): 51-54 |
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| 作者姓名： | 廖劲松 齐军茹 |
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| 作者单位： | 1. 福建味博食品有限公司,福建,泉州,362000
2. 华南理工大学食物蛋白工程研究中心,广州,510640 |
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| 摘 要： | 本文综述了美拉德反应在食品风味物质生产的重要地位，详细探讨了牛肉风味，鸡肉风味、猪肉风味等肉类香精的风味形成特征以及目前的研究现状，并展望了Maillard反应在该行业的研究开发前景。
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| 关 键 词： | 美拉德反应 肉类香精 食品风味物质 热反应 |
| 文章编号： | 1006-2513(2005)03-0051-04 |
| 修稿时间： | 2004-12-20 |
Maillard reaction and food flavour materials (Ⅰ)Research of thermal process flavourings |
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| LIAO Jin-song,QI Jun-ru. Maillard reaction and food flavour materials (Ⅰ)Research of thermal process flavourings[J]. China Food Additives, 2005, 0(3): 51-54 |
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| Authors: | LIAO Jin-song QI Jun-ru |
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| Affiliation: | LIAO Jin-song 1,QI Jun-ru 2 |
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| Abstract: | Maillard reaction playing a key role in food flavour materials production were reviewed in the present paper,the characteristics and present situation of beef flavoring,chicken flavoring and meat flavoring were discussed at full length.And a perspective in the research development of Maillard reaction is given. |
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| Keywords: | Maillard reaction flavouring meat flavouring |
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