火腿肠专用甜玉米香精的制备技术研究

Research of Technology on Sweet Corn Flavor Used in Sausage

本文介绍了甜玉米香精的香气分路和组成,对硫化物和杂环类等原料在香精中的作用进行了重点研究,并确定了它们在配方中的最佳配比。

The subsidiary aroma and component of sweet corn flavor was introduced in this paper. And the role of sulfide, pyrazine and thiazole was studied sufficiently. Finally, the optimal ratio of them in the formulation was determined.