摘要
本文对食品加热香味料产生具有重要位置的美拉德反应进行了描述，并介绍美拉德反应─-糖与氨基酸的反应在调制反应香料中的应用。
The Flavor of cooked food is atributed to a complex mixture of compounds producedby heat processing. The Maillard reaction (amino acids reacting with reducing sugars viastrecker's degradation) producing these aroma components is described. Application ofcarbohydrate and amino acid in processing flavor is presented.
出处
《中外轻工科技》
1998年第1期19-21,共3页
Sino-overseas Light Industry of Science and Technology
