摘要
简要论述了肉味香精配方的基本构成及美拉德反应在肉味香精生产中的应用，介绍了五十多种肉味香精中常用的合成香料，对其中的含硫香料做了重点介绍．
The basis component of meat flavor and the use of Maillard reaction are reviewed in this paper, more than 50 synthetic flavor materials which can be used in meat flavor are introduced, the discussion center are sulfureous flavor compounds.
出处
《北京轻工业学院学报》
1998年第3期1-5,共5页
Journal of Beijing Institute of Light Industry
