摘要
本文模仿天然食品加工中所产生风味物的途径,制备了目前国内尚属萌芽阶段的反应型香精作为大米增香剂。并对该增香米进行了感观评定和 G C- M S 分析。
The study on reaction flavor is a fresh field yet in China.Astabilized rice flavor enhancer of this type was developed by studying and simulating the process of flavor forming in the processing of natural foods.The steam volatile of the flavor enhanced rice was determined by sensory evaluation and GC-MS analysis.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
1999年第4期16-20,共5页
Journal of the Chinese Cereals and Oils Association
关键词
稳定型
大米增香剂
增香剂
香精
香米
芳香物
stabilized rice flavor enhancer,Maillard reaction,reaction flavor,aromatic rice,aromatic compounds