| 干腌火腿风味研究进展 |
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| 引用本文： | 张新亮,徐幸莲.干腌火腿风味研究进展[J].食品科学,2007,28(8):510-513. |
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| 作者姓名： | 张新亮 徐幸莲 |
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| 作者单位： | 南京农业大学教育部肉品加工与质量控制重点实验室； 南京农业大学教育部肉品加工与质量控制重点实验室 江苏南京210095； 江苏南京210095； |
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| 基金项目： | 江苏省国家重点基础研究发展规划(973计划) |
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| 摘 要： | 风味是干腌火腿重要的品质指标,它受到原料、辅料、生产工艺等多方面的影响。本文综述了干腌火腿风味的产生及影响因素,对火腿风味的感官评定、仪器测定以及目前风味研究中存在的主要问题进行了探讨。
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| 关 键 词： | 干腌火腿 风味 影响因素 测定 |
| 文章编号： | 1002-6630（2007）08-0510-04 |
| 修稿时间： | 2006-08-23 |
Research Development of Dry-cured Ham Flavor |
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| ZHANG Xin-liang,XU Xing-lian.Research Development of Dry-cured Ham Flavor[J].Food Science,2007,28(8):510-513. |
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| Authors: | ZHANG Xin-liang XU Xing-lian |
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| Affiliation: | Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China |
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| Abstract: | Flavor, which was a very important index of the quality of dry-cured ham, could be affected by various factors such as raw materials, supplimentary materials and production technology. The development of the flavor, factors that could affected it, sensory estimation, instrumental analysis and problems present were discussed in this paper. |
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| Keywords: | dry-cured ham flavor factors determination |
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