肉制品中的风味物质及其分析方法The flavour compounds of meat products and it's examination
莫树平,林嘉慧,柏建玲,郑婉玲
摘要(Abstract)：
肉类在加工处理过程中形成特殊的风味,其风味特征由其所含化学成分的性质决定。风味物质包括味道活性化合物、风味增强剂及芳香成分等,由美拉德反应和脂质的热降解产生。通过提取,可对肉类风味物质进行量化的仪器分析,而气相色谱—质谱联用技术(GC-MS)是挥发性风味物质分析的首选。
关键词(KeyWords)： 肉制品;风味物质;美拉德反应
基金项目(Foundation):
作者(Author): 莫树平,林嘉慧,柏建玲,郑婉玲
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