肉制品中的风味物质及其分析方法

The flavour compounds of meat products and it's examination

肉类在加工处理过程中形成特殊的风味,其风味特征由其所含化学成分的性质决定。风味物质包括味道活性化合物、风味增强剂及芳香成分等,由美拉德反应和脂质的热降解产生。通过提取,可对肉类风味物质进行量化的仪器分析,而气相色谱—质谱联用技术(GC-MS)是挥发性风味物质分析的首选。

The meat flavour forming when the meat would be processed or cooked, It＇s features was resulted by the chemical compounds containing in the meat. The flavour consist of excited taste compounds, flavour strengthening compounds and aromatic compounds, all those compounds was produced by Maillard Reaction and the fat decomposing reaction. By extracting, we can use the instrument to analyse the kinds ＆ quantity of the flavour compounds, the GS- MS analysic technique is the best one.