食品科学2012，Vol.33Issue(7)：32-36,5.
甘氨酸对美拉德反应体系及产生肉香风味物质的影响
Effect of Glycine on Maillard Reaction System and Meat Flavor Compounds
摘要
Abstract
The effect of glycine addition on the residual substrate concentration, pH and color of a glucose-cysteine Maillard reaction system as well as meat flavor compounds including 1,2-ethanedithiol, 2-ethylpyrazine, 2,4,5-trimethylthiazole and 2- acetylfuran was investigated. The results demonstrated that with increasing glycine addition, residual cysteine concentration remained basically unchanged, while residual glucose concentration slightly decreased. Besides, large amounts of colored compounds were formed, and the pH became lower. Meanwhile, both 1, 2-ethanedithiol and 2, 4, 5-trimethylthiazole exhibited an initial increase and subsequent decrease, 2-ethylpyrazine revealed a gradual decrease, and 2-acetylfuran revealed an increase first and then remained basically unchanged. As for sensory evaluation, the meat flavor of the system revealed an increase due to the addition of glycine at 0.20 mol/L.关键词
甘氨酸/美拉德反应/半胱氨酸/葡萄糖/肉香风味Key words
glycine/Maillard reaction system/cysteine/glucose/meat flavor分类
轻工纺织引用本文复制引用
曾茂茂,李伶俐,何志勇,秦昉,陈洁..甘氨酸对美拉德反应体系及产生肉香风味物质的影响[J].食品科学,2012,33(7):32-36,5.基金项目
国家“973”计划前期研究专项 （）
国家自然科学基金项目 （）
