肉类的风味化学

THE FLAVOUR CHEMISTRY OF MEATS

肉类香精是国际上重点开发的三类香精之一,而发展肉类香精的基础是对肉类风味的研究。本文对肉类风味化合物的分类以及风味前驱物作了报道,重点讨论了肉类风味化合物的几种形成途径,即硫胺素的热分解、半胱氨酸或胱氨酸的热分解,糖与氨基酸的美拄德反应。

The meat essence is one of three types of flavouring essence in the world,which is being developed with emphasis.But developing meat essence must be based on the research of meat flavour.In this essay,a description about the classification of meat flavour compounds as well as the precursive things is made. Moreover,the focal points of our discussion are put on forming the compounds of meat flavour including heat decomposition of thiamine,semi-cystine or cystine, and Maillard reaction of amino acid with sugar.