中国食品添加剂Issue(1)：212-221,10.
5,6-二氢-1,3,5-二噻嗪类食用香料研究进展
Progress in the flavor of 5, 6 - dihydro - 1, 3, 5 - dithiazines
摘要
Abstract
Dihydro -2, 4, 6 - trialkyl - 1, 3, 5 - dithiazines are a class of important flavor compounds containing sulfur and nitrogen. There are about 70 compounds which have been identified from food matrix. Because they have roasted, meaty, nutty and vegetable odor, some of them have been evaluated to be safe and are approved for flavoring substances in China and other countries, Such as, 2, 4, 6 - trimethyl -5,6- dihydro - 4H - 1, 3, 5 - dithiazine, 2 (4) -isobutyl-4 (2), 6 - dimethyl - 5, 6 -dihydro -4H - 1, 3, 5 - dithiazine and 2, 4 - dimethyl - 4H - pyr-rolidino [2, 1-d] -1, 3, 5- dithiazine. Natural occurrence and odor characteristics of 67 kinds of 5, 6 - dihydro - 1, 3, 5 - dithiazines are listed in this paper. The formation of 1, 3, 5 - dithiazine in food are effected by many factor, such as Maillard reaction, lipid oxidation, Strecker degradation, pH value and temperature etc. Their formation mechanisms during the thermal processing of food manufacture were also summarized. In the view of their potential value to flavor industry, their synthesis methods were described关键词
食品香料/1,3,5-二噻嗪/天然存在/香气特征/形成途径/合成方法Key words
Flavor/ 1, 3, 5 -dithiazine/ natural occurrence/ odor characteristics/ formation pathway/ synthesis methord分类
轻工纺织引用本文复制引用
官伟,刘玉平,苗志伟..5,6-二氢-1,3,5-二噻嗪类食用香料研究进展[J].中国食品添加剂,2012,(1):212-221,10.基金项目
北京工商大学研究生科研学术创新基金项目(19000101026). （19000101026）
