肉味香精技术进展

The Development of Meat Flavor Technology

本文对肉味香精生产工艺和肉味香料的发展进行了简要介绍,指出未来几年肉味香精生产的主流技术仍然是热反应技术和调香相结合,但热反应的原料中应该引入能够产生特征肉香味的脂肪氧化产物,调香中所用辛香料应该使用超临界二氧化碳萃取的油树脂。并指出了关键性肉味香料的研发方向。

The development of the processing technology of meat flavoring was presented briefly. The combination of thermalprocessing and blending of flavors will still be the main trend in processing of meat flavoring. It is noticeable that the oxidationproducts of fat, which possess a characteristic meat aroma, should be introduced into the starting materials of thermal processing,and the spices used in the blending of flavors should be oleoresin extracted with supercritical carbon dioxide fluid. The directionof development of the basic meat flavor compounds was suggested.