摘要
发酵调味品中嗅觉物质的作用十分重要。发酵调味品的嗅觉物质 ,由酶促反应与非酶促反应彼此交织 ,同时进行 ,即相互作用 ,又相互影响而生成。并各具特色 ,它们在发酵调味品中 ,以不同的含量 ,不同的阈值 ,相互影响、相互作用 ,发挥各自的特长。发酵调味品的香气不能用单一的基本模式的嗅觉物质代表 ,而是由许多个并互不占优势的信息模式组成的复杂综合特征类。对发酵工艺中影响香气物质形成的诸因素进行分析研究 ,有助于生产工艺的改进。
The effect of smell materials in the ferment flaver is very important.The smell materials result from fermented reaction and unfermented reaction which happen by turns and affect each other.They affect each other and show their own characteristics with different contents and threshold values and effect from each other.The sweetness of the ferment flaver can't be expressed by a single basic model of the smell materials,but has complicated characteristics which are made up of several equal information models.The researches on the different materials that affect the sweetness will help improve the production process,the smell and quality.
出处
《中国调味品》
CAS
北大核心
2001年第3期3-5,8,共4页
China Condiment
关键词
发酵调味品
嗅觉物质
香气
阈值
信息模式
ferment flavor
smell materials
sweetness
threshold values
information model.
