肉类研究Issue(10)：36-39,4.
肉味香精及其品评方法介绍
Meaty Flavors and Their Evaluation Methods
孙链 1徐宝才 1周辉1
作者信息
- 1. 雨润集团肉品加工与质量控制国家重点实验室,江苏南京210041
- 折叠
摘要
Abstract
In this paper, the changes and processing technologies of precursors of meaty flavors are systematically explored based on the formation mechanisms of meaty flavors via the Maillard reaction. Meanwhile, quality evaluation methods of meaty flavors based on instrumental analysis and sensory analysis are introduced. This paper will provide significant guidance for the production and applications in meat products of meaty flavors.关键词
Maillard反应/肉味香精/品评方法Key words
Maillardreaction： meat flavors/sensory evaluation分类
化学化工引用本文复制引用
孙链,徐宝才,周辉..肉味香精及其品评方法介绍[J].肉类研究,2011,(10):36-39,4.
