摘要
在水产品的整体可接受性中,风味是十分重要的感官特性。溴苯酚物质是海洋水产品所含有的不同于陆地生物的特有的风味物质,而且在养殖产品中这类风味物质会大量缺失。本文介绍了溴苯酚对对虾海鲜风味的影响、讨论了导致野生品种和养殖品种风味差异的可能原因以及水产品中溴苯酚物质的最新分析方法。
Flavor is a very important sensory character in the whole receptiblity of seafoods. Brominated phenols 2-and4-bromophenol（2-BP and4-BP） ; 2,4- and 2,6-dibromophenol （2 4--DBP and2,6--DBP） and 2,4,6-tribromophenol（2,4,6--TBP）have been identified as key flavor compounds found in seafoods. Depending on their concentrations,they were responsible for marine or ocean flavor（shrimp/cab/fish/sea salt-like）or for phenolic/iodine/iodoform- like off-flavor.The influences of bromophenols on Penaeus＇ s flavor,the possible reasons for the different flavor between wild prawns and cultivated ones,and the newest analytical methodology are reviewed in the paper.
出处
《肉类研究》
2007年第8期35-37,共3页
Meat Research
关键词
溴苯酚
对虾
海鲜风味
bromophenol
penaeus
seafood flavor
