食品工业科技2012，Vol.33Issue(19)：76-81,87,7.
牛肉酶解物对牛肉特征香味形成的影响研究
Study on influence of beef hydrolysate on the formation of beef characteristics flavour
摘要
Abstract
Five beef process flavours(BPFs)were prepared from enzymatically hydrolysed beef of five different degree of hydrolysis(DH),respectively.Descriptive sensory analysis and gas chromatography/mass spectrometry-olfactometry(GC/MS-O)analysis were conducted to investigate changes in aroma characteristics of BPFs.Results showed that BPFs by the adding of beef base with DH 29.13% was strongest in beefy,meaty and simulate characteristics compared with others.GC-O analysis indicated that beef base with DH 29.13% gived the development of a wider range of odour-active compounds compared with other beef base,while sample without beef base seemed to miss most of them.Correlation analysis of odour-active compounds,sensory attributes and molecular weight(MW)of peptides through Partial Least Squares Regression(PLSR)further explained that beef base with DH of 29.13% was a desirable precursor for imparting aroma characteristics of beef process flavour.关键词
牛肉酶解物/热反应牛肉香精/感官分析/偏最小二乘回归Key words
beef hydrolysate/beef process flavour/descriptive sensory analysis/partial least squares regression分类
轻工纺织引用本文复制引用
宋诗清,张晓鸣,刘芳,肖作兵,牛云蔚,田怀香..牛肉酶解物对牛肉特征香味形成的影响研究[J].食品工业科技,2012,33(19):76-81,87,7.基金项目
农业科技成果转化项目 （）
