摘要
含硫风味化合物在食品中含量极少,呈味阈值低,但对加工肉类、加工蔬菜和乳及乳制品的贡献很大。加工肉制品中典型的含硫风味化合物是二甲基二硫,二甲基三硫化物,2-甲基-3-呋喃硫醇,2-糠基硫醇和双(2-甲基-3-呋喃基)二硫化物。乳及乳制品中典型的含硫风味化合物是甲硫醇,二甲基二硫,二甲基硫醚。加工蔬菜中典型的含硫风味化合物是二甲基二硫,硫醇,二烯丙基二硫化物,二甲基硫醚。加工肉制品中的含硫风味化合物主要是通过加工过程中发生的美拉德反应形成,乳及乳制品和加工蔬菜中的含硫风味化合物主要是由前体风味物质经酶促反应转化而来。
Sulfur-contanining flavor compounds are relatively rare and their tasty threshold is very low in food, but they make great contribution to the flavor of processed meat, processed vegetables, milk and dairy products. Typical sulfur-contanining flavor compounds of processed meat are dimethyl disulfide, dimethyl trisulfide, 2-methyl- 3-furanthiol, 2-furanmethanethiol and bis （2-methyl-3-furyl） disulfide. Typical sulfur-contanining flavor compounds of milk and dairy products are methyl mercaptan, dimethyl disulfide and dimethyl sulfide. Typical sulfur- contanining flavor compounds of processed vegetables are dimethyl disulfide, mercaptan, diallyl disulfide and dimethyl sulfide. Sulfur-contanining flavor compounds of processed meat are formed by Maillard reaction during processing. Sulfur compounds of milk, dairy products and processed vegetables result from the conversion of flavor precursor by enzymatic reaction.
出处
《江苏调味副食品》
2016年第3期4-8,共5页
Jiangsu Condiment and Subsidiary Food
关键词
含硫化合物
风味
酶促反应
美拉德反应
sulfur compounds
flavor
enzymatic reaction
Maillard reaction
