摘要
肉类风味是香气前体物质发生化学反应产生的大量挥发性物质的综合反映,其中以Maillard反应和脂质氧化产物对香气的贡献最大。首先介绍了脂质与肉类风味形成的关系,综述了肉类中脂质氧化降解产生醛、酮、醇、酯等挥发性物质的反应机理,并简要地阐述了脂质氧化降解的挥发性产物在肉类风味形成过程中起到的作用。最后分别以在鸡肉、猪肉、牛肉特征风味形成中起到重要作用的挥发性脂肪降解产物为例,说明其在加热过程中可能的生成途径。
The meat flavor is characterized by the formation of abundant volatiles derived from flavor precursors, while, lipids oxidation and Maillard reaction between reduced sugars and amino acids play key roles in flavor profile. The relationship between lipids degradation and meat flavor formation was reviewed. On one hand, the mechanisms of thermal degradation of lipids in the absence of oxygen producing aldehyde, ketone, alcohol and lactone were introduced. On the other hand, the effect of volatiles derived from lipids oxidation on the formation of meat flavor was briefly investigated. Furthermore, the ways by which some potent compounds to the characteristic flavor profiles of chicken, pork and beef format were indicated respectively.
出处
《中国调味品》
CAS
北大核心
2008年第6期71-76,83,共7页
China Condiment
关键词
肉类风味
脂质
氧化
挥发性产物
meat flavor
lipid
oxidation
volatile compounds
作者简介
滕迪克（1982-），男，中国农业大学食品科学与营养工程学院在读硕士，主要研究方向为利用动物脂肪氧化生产肉味香精领域；
通讯作者 高彦祥（1961-），男，中国农业大学教授，博士生导师，主要研究方向为天然产物与食品添加剂功能性食品开发，软饮料研究与开发。
