摘要
对肉类挥发性香成分香味类型进行了归纳总结,发现肉香味主要是由基本肉香味、特征肉香味、焦糖香味、烤香味、烟熏香味、葱蒜香味、辛香香味等构成。在此基础上,提出了组成肉味香精配方的单体香料类型。
Discussed the flavor that can be used in meat flavorings. Include basic meat flavor (e.g. 2 methylfuran 3 thiol, 3 mercapto 2 butanol, 2,3 butanedithiol, etc.); character meat flavor (e.g. trans 2 nonenal, trans 2 trans 4 decadienal, 4 methyloctanoic acid, etc.); caramel flavor (e.g. 4 hydroxy 5 methyl 3(2H) furanone, ethyl maltol, methyl cyclopentenolone, etc.); roasted flavor (e.g. 2 acetylpyrazine, 2 acetylpyridine, 2 acetylthiazole); smoky flavor (e.g. guiacol, creosol, 4 ethylguiacol, etc.); onion and garlic flavor (e.g. diallyl sulfide, dipropyl disulfide, allyl methyl trisulfide, etc.); and spicy flavor (e.g. eugenol, cinnamaldehyde, eugenyl acetate, etc.).
出处
《北京工商大学学报(自然科学版)》
CAS
2003年第1期1-8,共8页
Journal of Beijing Technology and Business University:Natural Science Edition
基金
国家自然科学基金资助项目(29870004)。
关键词
肉味香精
香味
香料
meat flavoring
flavor
flavor compound