脂类物质在火腿风味形成中的作用

脂类物质在火腿风味形成中起重要作用,他们既是形成风味物质的前体,也是风味化合物蓄积的溶剂。火腿中的脂类物质主要是甘油脂和磷脂,磷脂对风味物质形成的贡献更突出。腌制过程中,脂类物质主要发生了水解、氧化,氧化产物还可以通过美拉德反应与其它化合物进一步作用形成风味物质。本文综合论述了脂类物质在火腿加工过程中所发生的变化及变化机制,讨论了这些变化在火腿风味形成中的作用。

The Role of Lipids in the Formation of Ham Flavour

Lipids play an important role in the formation of ham flavour, they are predecessor of flavour compounds and alsoact as a solvent for flavour compounds accumulated during production. The main lipids are triglycerides and phospholipidswhich contribute more to ham flavour. During curing, lipids mainly undergo hydrolysis and oxidation, the compounds fromlipids oxidative changes may also react with others through Maillard reaction to give other flavour compounds. This papersummarized the changes and change mechanisms of lipids during the ham process, discussed the role of these changes in theformation of ham flavour.