摘要
文章研究了以天然大豆粉水解液提供氨基酸与葡萄糖或其它羰基化物之间的非酶棕色化反应在烟草增香中的作用，并与己酸和葡萄糖反应的棕色化产物进行对比，认为大豆粉水解液的棕色化产物对烟草增香效果更佳，对烟草薄片的改进作用更为显著。
The action of non enzymatic browning reactant produced by reaction of amino acid from natural soya particle and glucose or other carbonyl compounds in tobacco flavor enhancement had been studied and compared with reaction of hexoic acid and glucose.The results showed that non enzymatic browning reactant of soya particle greatly enhances tobacco product flavor and tobacco sheet.
出处
《合肥工业大学学报（自然科学版）》
CAS
CSCD
1997年第4期140-145,共6页
Journal of Hefei University of Technology：Natural Science
关键词
烟制品
烟草薄片
非酶棕色化反应
烟草增香
tobacco product, tobacco sheet,non enzymatic browning reacton,tobacco flavor enhancement
