肉味香精中单体香料的香味类型

FLAVOR FOR MEAT FLAVORINGS

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.).