摘要
概述了Ｍａｉｌｌａｒｄ 反应及肉味前体物质， 介绍了导致肉挥发性香气产生的反应机理， 着重叙述了Ｍａｉｌｌａｒｄ 反应的机理， 对Ｍａｉｌｌａｒｄ 反应的重要成分之一——氨基酸的来源作了探讨， 并介绍了天然和合成肉香精的研制状况．
Meat flavor precursors, the production mechanism of volatile aroma compounds were summarized. Maillard reaction was emphasized. The sources of amino acid which is one of important ingredients of Maillard reaction were discussed. The state of meat flavours was presented.
出处
《北京轻工业学院学报》
1999年第3期40-44, ,共5页
Journal of Beijing Institute of Light Industry
