摘要
本文综述了美拉德反应在烟用香精以及海鲜类香精等食品风味物质的风味形成特征以及目前的研究现状,并展望了Maillard反应在生产工艺及其风味物质的研究拓展方向。
The characteristics and present situation of tobacco flavoring and seafood flavoring were reviewed in thep present paper, And a perspective in the research development and industrial process of maillard reaction is given.
出处
《中国食品添加剂》
CAS
2005年第4期49-52,共4页
China Food Additives
关键词
美拉德反应
风味
烟用香精
海鲜
maillard reaction
flavoring
tobacco flavoring
seafood
