摘要
随着人们物质生活的不断提高,人们越来越注重食品的风味。本文对鸡肉风味物质的呈味机理进行研究,介绍了肉中各种物质相互作用产生的水溶性滋味物质和挥发性香味物质共同形成的风味,导致肉挥发性香气产生的反应机理,从而满足人们对风味的更高要求。
With the living standards of people rapidly increasing,people pay increasing attention to food ’s traditional flavor. This article analyzed the flavor substances of chicken, and summarized the production mechanism of volatile aroma compounds.In this way,it meet higher demands of people for food’s traditional flavor.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第3期446-449,452,共5页
Science and Technology of Food Industry
关键词
鸡肉风味
物质
呈味机理
chicken flavor
material
flavor generation mechanism
