| 含硫香料分子结构与肉香味的关系研究 |
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| 引用本文： | 孙宝国,丁富新,郑福平,刘玉平. 含硫香料分子结构与肉香味的关系研究[J]. 精细化工, 2001, 18(8): 456-460 |
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| 作者姓名： | 孙宝国 丁富新 郑福平 刘玉平 |
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| 作者单位： | 1. 北京工商大学化工学院,
2. 清华大学化工系北京 |
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| 基金项目： | 国家自然科学基金资助项目 (2 9872 0 0 4) |
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| 摘 要： | 在对目前允许使用的肉香味含硫香料分子结构与香味关系归纳总结的基础上发现 ,有机含硫化合物分子中与碳原子以σ键相连的二价硫原子与连在其相邻碳原子上的氧原子或硫原子的协同作用导致分子产生肉香味。这些肉香味含硫化合物都含有相同的分子骨架 ,式中X为O或S。
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| 关 键 词： | 有机含硫化合物 分子结构 肉香味 香料 |
| 文章编号： | 1003-5214(2001)08-0456-05 |
Relationship of Molecular Structure of Sulfur-containing Flavoring Compounds to Meat Flavors |
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| SUN Bao guo ,DING Fu xin ,ZHENG Fu ping ,LIU Yu ping. Relationship of Molecular Structure of Sulfur-containing Flavoring Compounds to Meat Flavors[J]. Fine Chemicals, 2001, 18(8): 456-460 |
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| Authors: | SUN Bao guo DING Fu xin ZHENG Fu ping LIU Yu ping |
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| Affiliation: | SUN Bao guo 1,DING Fu xin 2,ZHENG Fu ping 1,LIU Yu ping 1 |
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| Abstract: | Based on the research on the molecular structure of organic sulfur containing compounds with meat flavors,we found that the meat flavors are developed by the synergetic effect of a sulfur atom with another sulfur or oxygen atom connected to the adjacent carbon atoms.Molecules of meat flavoring compounds all contain the structural unit ,where X is O or S. |
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| Keywords: | organic sulfur containing compounds molecular structure meat flavor flavoring compounds |
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