肉香味物质研究进展-《中国调味品》

文章信息/Info

摘要:: 肉香味是衡量肉制品品质的一个重要指标，香味前体物质通过美拉德反应、脂质的氧化、硫胺素的降解等主要途径形成了肉的香味。本文主要简述了肉类香味及其特征香味物质、肉香味前体物质、肉香味形成机制以及肉香味化合物的分析方法，其中重点概述了生肉产香的典型途径美拉德反应的产香机理，并就使用同位素示踪法对美拉德反应历程进行研究做了简要描述，最后对接来下的研究方向进行了展望。

Abstract:: The research on the mechanism of meat flavor formation has an important influence on the development of salty flavor. This paper mainly describes the meat flavor and its characteristic aroma substances, meat flavor precursor substances, meat flavor formation mechanism and meat flavor compounds analysis methods. The paper summarizes the typical pathway of raw meat production and the mechanism of the fragrance production in the preparation of savory flavoring, and briefly describes the Maillard reaction process using the isotope labeling method. Finally, the research direction under the docking is forecasted