摘要
本文简述了国内外肉味香精的研究状况,重点介绍了酶解、Maillard反应及脂肪氧化控制技术在肉味香精生产中的应用,并对肉味香精市场作了展望。
The paper introduced status of meat flavor at home and abroad briefly. Then the application of enzymatic hydrolysis, Maillard reaction and fat controlled oxidization technology in the process of preparing meat flavor were presented in detail. Finally, outlook of meat flavor was discussed.
出处
《香料香精化妆品》
CAS
2007年第4期27-30,53,共5页
Flavour Fragrance Cosmetics
关键词
肉味香精
酶解
MAILLARD反应
脂肪控制氧化技术
meat flavor enzymatic hydrolysis Maillard reaction fat controlled oxidization technology