牛肉香气成分的分析及其香精的开发

Analysis of odor- active compounds in beef and development of beef flavor

本文介绍了牛肉挥发性成分的提取方法、牛肉香气成分组成以及牛肉香精的开发。常用的分析方法有气相色谱-质谱联用技术（GC-MS）和气相色谱-嗅觉检测技术（GC-O）。采用甲硫醇、呋喃硫醇、吡嗪、反-2，4-壬二烯醛和呋喃酮等主要的牛肉香气成分香原料，可以调配出香气逼真的炖牛肉香精。

Extract methods of odor - active compounds in beef, odor - active compounds and development of beef flavor were introduced in this paper. Gas chromatography - mass spectrometry （ GC - MS） and gas chromatography - olfactometry （ GC - O） were often used in analysis. Methanethiol, furanthiol, pyrazine, trans, trans - 2, 4 - nonadienal and furfuran ketone were used to develop beef flavor. This flavor has natural and vivid pot - roast beef flavor.