摘要
采用固相微萃取-气质联用和感官评价两种方法,研究了脂肪氧化对热反应产物的影响,结果发现:控制脂肪氧化程度对形成愉快的、浓郁的、逼真的肉香味具有重要意义,这将为天然肉类香精的生产和肉制品风味的定向控制提供理论依据和一定的技术支持。
Using SPME/GC-MS and sensory evaluation, the effects of fat oxidation on the Thermal Reaction products were studied. The results as follows：it was important to control the oxidation of fat for forming pleas-ant, rich and vivid meat flavor. And the result would give theoretical basis and some technique for the produc-tion of mature meat flavor and controlling the flavor of meat products.
出处
《食品研究与开发》
CAS
北大核心
2016年第23期17-20,共4页
Food Research and Development
关键词
肉香味
热反应
脂肪氧化
meat aroma
thermal reaction
fat oxidation
