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肉类(牛肉)风味化合物综述 被引量：24

Meat (Beef) Flavor Compounds-A Review
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摘要 本文对肉类 (牛肉 )风味化合物包括呈味物质、风味增强物质与挥发性风味化合物进行了比较详细的综述。 This article gives an extensive overview on the meat(beef) flavor compounds, including: taste compounds,flavor potentiators and volatile aroma compounds.
作者 谭斌 丁霄霖
机构地区 江南大学食品学院
出处 《中国食品添加剂》 CAS 2004年第6期73-79,共7页 China Food Additives
关键词 风味化合物 肉类 牛肉 呈味物质 挥发性 增强 Meat,Flavor compounds,Taste compounds,Flavor potentiators,Volatile aroma compounds
分类号 TS264.3 [轻工技术与工程—发酵工程] TS251.1 [轻工技术与工程—农产品加工及贮藏工程]
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参考文献25

  • 1谭斌,丁霄霖.热加工肉类香精的研究进展[J].中国调味品,2004,29(5):3-10. 被引量：11
  • 2Fors, S. Sensory properties of volatile Maillard reaction products and related compounds. In The Maillard reaction in foods and nutrition. Waller, G. R. , Feather, M. S. , Eds American Chemical Society: Washing, DC, 1983, pp185-286
  • 3Thomas Hofmann and Peter Schieberle. Identification of potent aroma compounds in thermally treated mixture of glucose/cysteine and rhamnose/cysteine using aroma extract dilution techniques. J. Agric. Food Chem. 1997, 45, 898 -906
  • 4Hyun ghee Baek, Chul Jin Kim, Byung Hak Ahn, Hee Sop Nam, and keith R. Cadwallader. Aroma extract dilution analysis of a beeflike process flavor from extruded enzyme - hydrolyzed soybean protein. J. Agric. Food Chem. 2001,49,790- 793
  • 5Christiaan H. T. Tonsbeek, Arie J. P. and Teun V. D. Weerdhof. Components contributing to beef flavor-Isolation of 4- hydroxy - 5 - methyl - 3 ( 2H ) - furanone and its 2,5 -dimethyl homolog from beef broth. J. Agric. Food Chem.1968, 6 ,1016 - 1021.
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  • 7Gasser, U. , Grosch, W. Primary odorants of chicken broth-a comparative study with meat broths from cow and ox. Z.Lebensm. Unters. Forsch. 1990a, 190, 3-8
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  • 9Mottram, D. S. The effect of cooking conditions on the formation of volatile heterocylic compounds in pork. J. Sci. Food Agric. 1985, 377 - 382
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二级参考文献20

  • 1Harles H. Manley, Sajid Ahmedi. The development of process flavors. Trends in Food Science and Technology, 1995, (6): 46-50.
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  • 3PHilipr. R. Ashurst, Thermal process flavorings. In Food Flavorings. Aspen Publisher,Inc,1999. 283-326.
  • 4Robert L. Swaine ,Jr .. Hydrolyzed vegetable protein as a flavouring agent. Perfumer ＆ Flavorist,1993. (18) :35-38.
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  • 7Jennifer M. Ames. Application of the maillard reaction in the food industry. Food Chemistry,1998,62(4) :431-439.
  • 8Sara I. F. S. Martins, Wim M. F. Jongen and Martinus A. J. S. Van Boekel . A review of maillard reaction in food and implications to kinetoc modeling . Trends in Food Science & Technology,2001, (11) :364-373.
  • 9Sara I. F. S. Martins, WimM. F. Jongenand Martinus A. J. S. Van Boekel. A review of maillard reaction in food and implications to kinetic modeling . Trends in Food Science ＆ Technology,2001, (11): 364- 373.
  • 10Varoujan A. Yaylayan. Classification of the maillard reaction : A conceptual approach .Trends inFoodScience＆Technology. 1997, (8): 13- 18.

共引文献10

同被引文献340

引证文献24

二级引证文献258

中国食品添加剂
2004年 第6期

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