摘要
游离脂肪酸在许多食品的风味形成中起着十分重要的作用,一方面是直接作为风味化合物起作用;另一方面游离脂肪酸作为风味前体物,对食品特有风味的形成做出贡献。但是,在不同的食品风味形成的过程中,游离脂肪酸的作用是不同的。文章综合论述了它在腊肉、香肠、火腿、奶酪、茶叶及啤酒等常见食品的风味形成过程中的作用。
Free fatty acid plays an extremely important role in the flavor of many kinds of foods. On one hand,it plays role as flavor compounds on the other hand,free fatty acid act as flavor precursors,it makes great contribution to forming the unique flavor of food. However,the role of free fatty acid is different for various foods. The change of free fatty acid during the process of several common foods such as bacon,sausage, ham,cheese,tea and beer was discussed,the role of these changes in the flavour formation of these foods was summarized.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第11期422-425,共4页
Science and Technology of Food Industry
基金
国家自然科学基金项目(31101321)
食品科学与技术国家重点实验室开放基金课题(SKLF-KF-201008)
江西省教育厅青年科学基金项目(GJJ11088)
作者简介
邓文辉（1985-），男，硕士研究生，研究方向：食品科学。
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