Maillard反应与食品风味物质(Ⅰ)热反应肉类香精的研究

Maillard reaction and food flavour materials (Ⅰ)Research of thermal process flavourings

本文综述了美拉德反应在食品风味物质生产的重要地位,详细探讨了牛肉风味,鸡肉风味、猪肉风味等肉类香精的风味形成特征以及目前的研究现状,并展望了Maillard反应在该行业的研究开发前景。

Maillard reaction playing a key role in food flavour materials production were reviewed in the present paper,the characteristics and present situation of beef flavoring,chicken flavoring and meat flavoring were discussed at full length.And a perspective in the research development of Maillard reaction is given.