摘要
为了研究干腌肉制品风味形成机理,建立了核糖与氨基酸(Leu,Ile,Val,Met)在温和(微酸性pH及非加热)条件下的美拉德反应模型。经过SPME-GC/MS检测,表明产生的主要挥发性产物分别是3-甲基丁醛、2-甲基丁醛、2-丁酮、2-甲基-2-丁烯醛、2-甲基丙醛、二甲基二硫化物、3-甲基硫代丙醛,以上挥发性化合物已在一些不同的干腌火腿中检测到。
Mild Maillard reaction (under tiny acidic and unheated conditions) model systems constituted with D-Ribose and amino acid (Leu, lie, Val and Met, respectively) were established in order to study the mechanism of dry-cured meat flavor formation. Through SPME-GC/MS detection, key volatile compounds obtained from the above four model systems were 3-methylbutanal,2-Butanone, 2-methylbutanal, 2-methyl-2- butenal, 2-methylpropanal, dimethyl disulfide and 3 - (methylthio) - propanal, respectively. These volatile compounds were already detected in different dry-cured hams.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第7期69-71,共3页
Science and Technology of Food Industry
基金
国家"十一五"科技支撑计划重大项目(2006BAD05A03)
黑龙江大学博士启动基金项目