脂质降解产物在肉类香气形成中的作用The contribution of lipids degradation products to meat aroma
滕迪克,许洪高,袁芳,高彦祥
摘要(Abstract)：
肉类风味是香气前体物质发生化学反应产生的大量挥发性物质的综合反映,其中以Maillard反应和脂质氧化产物对香气的贡献最大。首先介绍了脂质与肉类风味形成的关系,综述了肉类中脂质氧化降解产生醛、酮、醇、酯等挥发性物质的反应机理,并简要地阐述了脂质氧化降解的挥发性产物在肉类风味形成过程中起到的作用。最后分别以在鸡肉、猪肉、牛肉特征风味形成中起到重要作用的挥发性脂肪降解产物为例,说明其在加热过程中可能的生成途径。
关键词(KeyWords)： 肉类风味;脂质;氧化;挥发性产物
基金项目(Foundation):
作者(Author): 滕迪克,许洪高,袁芳,高彦祥
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