摘要
风味是肉制品的一种重要食用品质。本文综述了肉制品风味形成机理和影响肉制品风味形成的因素,评述了肉制品挥发性风味成分提取和分离鉴定技术研究现状,并对其前景进行展望。
Flavor is one kind of diet quality for meat products. Forming mechanism and affecting factors of flavor were out- lined. Extracting technology of volatile flavor ingredients as well as separation and identification technology were reviewed. In addition, the research prospect was discussed.
出处
《中国食物与营养》
2014年第5期34-37,共4页
Food and Nutrition in China
基金
河南省教育厅自然科学研究项目(项目编号:2011A550004)
