摘要
介绍了国内外关于肉类风味的研究现状,其中包括肉类风味前体物质、产生肉类风味的反应和产生肉香的挥发性风味化合物,重点论述了产生腊肉风味的化学物质以及影响腊肉风味的因素。
In this article, the study status about the flavor of meat at home and abroad was described, including the meat flavor precursor, the reaction and volatile flavor compounds that produced meat flavor. And the chemical substances on bacon flavor and the factors that affect the bacon flavor were mainly discussed.
出处
《肉类工业》
2010年第2期31-34,共4页
Meat Industry
