| 糖苷类香料前驱体研究进展 |
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| 引用本文： | 解万翠,汤坚,罗昌荣,王光雨.糖苷类香料前驱体研究进展[J].香料香精化妆品,2004(4):25-27,30. |
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| 作者姓名： | 解万翠 汤坚 罗昌荣 王光雨 |
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| 作者单位： | 江南大学食品学院 无锡214036
(解万翠，汤坚)，华宝食用香精香料(上海)有限公司 上海201821
(罗昌荣)，华宝食用香精香料(上海)有限公司 上海201821(王光雨) |
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| 摘 要： | 本文阐述了糖苷类化合物作为一类香料前驱体的基本原理、其天然存在形式和转化途径。指出了研究此类化合物的意义 ,介绍了国内外研究现状 ,提出了一些具有参考价值的研发趋势 ,展望了它在食品风味化学领域的广阔应用前景。
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| 关 键 词： | 糖苷 香料 前驱体 |
The Research Progress of Glycosidically Flavor Precursors |
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| Xie Wancui,Tang Jian,Luo Changrong,Wang Guangyu.The Research Progress of Glycosidically Flavor Precursors[J].Flavour Fragrance Cosmetics,2004(4):25-27,30. |
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| Authors: | Xie Wancui Tang Jian Luo Changrong Wang Guangyu |
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| Affiliation: | Xie Wancui 1* Tang Jian 1 Luo Changrong 2 Wang Guangyu 2 |
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| Abstract: | In this paper, the author particular expounded the fundamental and the natural form and the translating route of the glycosides as the flavor precursors, introduced its research global situation, pointed out the significant R & D trends, and viewed its wide application foreground in flavor chemistry. |
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| Keywords: | Glycosides Flavor Precursors |
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