摘要
大豆腥味是由脂肪氧化酶氧化不饱和脂肪酸后生成的一类醇、醛、酮低分子挥发性气体所致，并直接限制了大豆食品的广泛食用。为此，就大豆腥味的产生原因、化学组成及去除大豆腥味的各种方法等进行了较系统的概述。
Beany flavours are a kind of volatile gas composed of alcohols,aldehydes and ketones with low molecular weight,which are produced through oxidizing fatty acids by soybean lipoxidase.Therefore,the reasons for production of them,their chemical composition and various methods for elimination of them are systematically summarized in this paper.
出处
《天津农业科学》
CAS
1998年第2期41-46,共6页
Tianjin Agricultural Sciences
关键词
大豆
腥味
成因
化学组成
脱腥方法
食品
beany flavours reason for production chimical composition method for elimination
