摘要
本文综述了近年来国内外关于干腌火腿风味物质的研究资料,重点介绍了干腌火腿中的小分子多肽和游离氨基酸在火腿滋味形成的作用,并对这些风味物质的产生机制进行总结。
The recent research documents home and abroad on flavor substances of dry - cured hams are reviewed . The effects of low mass peptides and FAA formed in dry - cured hams on the formation of ham taste are mainly introduced and the possible mechanism forming the flavor substances is summarized in the article.
出处
《肉类研究》
2004年第2期43-45,共3页
Meat Research
