摘要
通过美拉德反应制备天然脂肪香精。脂肪经过空气氧化 ,过氧化值达到 8～ 1 0meq/kg后 ,再加入糖类、含硫化合物、氨基酸混合物于 1 0 0℃加热反应 2h ,即可产生集肉香、脂香和烤香于一体的脂肪香精。
The 'fat flavor' was produced through Maillard reaction. Fat was oxided by air till its peroxide value reached 8 to 10 milliequivalents per kilogram of fat. Then the mixture of saccharides, sulfur-compounds, amino acids a nd oxided fat, was heated at a temperature of 100℃ for 2h. The acquired 'fat f lavor' had strong meaty, fatty, and roast flavors.
出处
《香料香精化妆品》
CAS
2001年第5期12-14,共3页
Flavour Fragrance Cosmetics
