摘要
不同氨基酸和葡萄糖在统一的条件下进行Maillard反应,通过感官评吸和GC-MS法比较产物在梗丝加料中的差异。结果表明:(1)脯氨酸、缬氨酸和丙氨酸与葡萄糖反应产物的梗丝加料效果表现突出;(2) GC-MS分析鉴定出79种挥发、半挥发性成分,对梗丝的增香提质有正面作用。
The Maillard reactions between different amino acids and glucose were carried out under the same conditions. The different effects of the Maillard reaction products added in the cut stems were compared by sensory evaluation and GC-MS.The results showed that :①The flavoring effects of reactants of proline,valine and lysin and glucose were outstanding.②Seventy-nine kinds of volatile and semi-volatile components were identified by GC-MS,they had a positive role in improving aroma quality of the cut stems.
作者
钱蕾
侯亚龙
杨程
李德国
奚安
章祎
鲍辰卿
QIAN Lei;HOU Ya-long;YANG Cheng;LI De-guo;XI An;ZHANG Yi;BAO Chen-qing(Shanghai Peony Flavor & Fragrance Co.,Ltd.,Shanghai 201210,China)
出处
《香料香精化妆品》
CAS
2018年第6期20-25,32,共7页
Flavour Fragrance Cosmetics
