摘要
以鸡肉酶解物和HVP液为主要原料,在pH5.0下,125℃反应40min制得了鸡肉味较强、总体香气较好的鸡肉味香精,该香精的挥发物经分离、浓缩和GC/MS分析后,鉴定出的40种化合物中有8种是在煮鸡肉中鉴定出的关键香味化合物。
A chicken flavor having a strong meat odor was prepared by reacting enzymatically hydrolyzed chicken with HVP and other ingredients at pH5.0 and 125℃ for 40min.The volatiles of the products were analyzed by GC/MS.39 compounds were identified. Among them 8 compounds were key odor compounds identified in cooked chicken meat.
