摘要
本文对18种氨基酸与葡萄糖的Maillard反应进行了研究，确定了7种氨基酸对反应产生肉香香气有促进作用，而其它氨基酸参加反应会使产物带有异味．通过对这7种氨基酸和葡萄糖反应的试验，建立了一个能产生浓郁肉香的理想系统．
By investigating on the Maillard reactions between 18 hao acids and glucose, the 7 amino acids which developed meaty odor and the other amino acids which resulted in undesirable flavor in the reactions had been detected. On experhaenting these 7 amino acids and glucose, a model system which developed strong meaty odor had been determined
出处
《香料香精化妆品》
CAS
1996年第2期15-17,共3页
Flavour Fragrance Cosmetics
基金
四川省应用基础研究资助
