肉味香精研究进展

Research and Development of Meat Flavor

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.