摘要
水解植物蛋白添加半胱氨酸盐酸盐和木糖,经过热反应制得肉香风味剂,通过GC/MS法对制得的风味剂进行分析,共鉴定出40种化合物。其中具有肉类特征风味的成分主要是含氮杂环化合物和含硫化合物,而一般性风味成分主要是醛、酮、醇以及呋喃类化合物。
Two methods (solvent extraction and static headspace samples) were selected to isolate the volatile compounds. GC/MS was used to identify compounds composition. There are 40 kinds compounds were identified for meat-flavor generated from hydrolyzed vegetable protein. The GC/ MS analysis proved that the most compounds in the reaction products were low molecular aldehyde, keton, alcohol and sulphur-containing, nitrogen-containing heterocylic compounds.
出处
《肉类研究》
2006年第3期26-28,共3页
Meat Research