| 微生物代谢与香气成分 |
| |
| 引用本文： | 宋钢. 微生物代谢与香气成分[J]. 中国酿造, 2006, 0(2): 64-68 |
| |
| 作者姓名： | 宋钢 |
| |
| 作者单位： | 北京圣伦食品有限公司,北京,100076 |
| |
| 摘 要： | 微生物在发酵过程中通过代谢可产生各种香气或异味，搞清楚其生成机理和途径是提高和控制产品质量的重要手段。该文主要介绍了酵母等微生物的气味生成机理以及在部分发酵产物上的代谢和生成物.
|
| 关 键 词： | 微生物代谢 酵母 酯类 羰基化合物 有机酸 |
| 文章编号： | 0254-5071(2006)02-0064-05 |
| 修稿时间： | 2005-05-18 |
Metabolism of microorganisms and flavor components |
| |
| SONG Gang. Metabolism of microorganisms and flavor components[J]. China Brewing, 2006, 0(2): 64-68 |
| |
| Authors: | SONG Gang |
| |
| Abstract: | During fermentation,many kinds of fragrant or off-flavor can be formed through metabolism of microorganisms.It is important to improve product quality by clarify the mechanism and pathway of the flavor formation.This review introduced the arome formation mechanismof microorganisms such as yeasts and the metabolism and derivatives of the fermentation products. |
| |
| Keywords: | metabolism yeast ester carbonyl compound organic acid |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
