羊肉风味物质及影响因素的研究进展作者:索效军 张年 李晓锋 熊琪 杨前平 陈明新来源:《湖北农业科学》2012年第23期 摘要:综述了形成羊肉风味的前体物质、羊肉风味的呈味反应、对羊肉风味有贡献的挥发性化合物以及影响羊肉风味的因素,并对今后的研究进行了展望。
关键词:羊肉风味;挥发性化合物;影响因素
毛细管力中图分类号:自然肌理TS251.5+3 文献标识码:A 文章编号:0439-8114(2012)23-5259-04
Research Progress in Mutton Flavor Substances and Influencing Factors
SUO Xiao-jun,ZHANG Nian,LI Xiao-feng,XIONG Qi,YANG Qian-ping,CHEN Ming-xin
(我为人民鼓与呼Institute of Animal Science, Hubei Academy of Agricultural Sciences/ Hubei Key Laboratory of Animal Embryo and Molecular Breeding,男人体照片 Wuhan 430064, China大家来碴)
Abstract: The mutton flavor precursors, flavor developing reaction,烟草专卖行政处罚程序规定 volatile flavor compounds and influencing factors of mutton flavor were reviewed; and the prospect of forth-coming work were pointed out.
Key words: mutton flavor; volatile flavor compound; influencing factors