肉类风味的研究The research of meat flavor's formation
王劼,张水华
摘要(Abstract)：
本文介绍了有关肉风味形成的前驱性物质，概述肉味形成和Ｍａｉｌｌａｒｄ反应、类脂类物质的热降解、氨基酸和肽的热降解以及糖类物质的降解反应的关系。并且着重介绍了多种肉香挥发性化合物。
关键词(KeyWords)： 肉香;Maillard反应;肉类风味前驱物质
基金项目(Foundation):
作者(Author): 王劼,张水华
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