| 脂质对肉类风味的作用 |
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| 引用本文： | 廖劲松,齐军茹. 脂质对肉类风味的作用[J]. 中国食品添加剂, 2002, 0(6): 52-55 |
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| 作者姓名： | 廖劲松 齐军茹 |
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| 作者单位： | 华南理工大学食品与生物工程学院,广州,510640 |
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| 摘 要： | 本简要论述了脂质是产生肉类香味的重要风味前体物质，介绍了脂质降解及脂质与美拉德反应间的相互作用对生成肉类特征风味的贡献。
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| 关 键 词： | 脂质 肉类风味 肉类风味前体物质 美拉德反应 |
Effect of Lipid on Meat Flavor |
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| Liao Jinsong,Qi Junru. Effect of Lipid on Meat Flavor[J]. China Food Additives, 2002, 0(6): 52-55 |
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| Authors: | Liao Jinsong Qi Junru |
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| Abstract: | This paper reviewed lipid are important precursors of meat flavour, and introduced the contribution of the degradation of lipid and the interactions between lipids and the Maillard reaction to the meat characteristic flavour formation. |
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| Keywords: | Lipid Meat flavor Precursors of meat flavour Maillard |
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