肉类香味形成的机理（The mechanism of meat aroma formation）.docVIP

肉类香味形成的机理（The mechanism of meat aroma formation） The mechanism of meat aroma formation 1, meat aroma precursor substances Raw meat is odorless and has a flavor only when distilled and baked. In the heating process, a series of complex changes in various tissue components in the meat, the aroma of meat, there are 1000 kinds of volatile components were identified, including: lactone compound, pyrazine compounds, furan compounds and sulfides. Studies have shown that precursors of these flavors are mainly water-soluble carbohydrates and amino acid compounds, and phospholipids such as phospholipids and three glycerides. Meat in the heating process, lean meat tissue gives meat flavor, while the adipose tissue gives meat products a unique flavor, if the meat from all kinds of meat to remove fat, meat flavor is consistent, no difference. 2, Maillard reaction and flavor compounds Not all of the Maillard reaction can form compounds of meat, but in the process of forming flavor compounds, the Maillard reaction plays a very important role. Flavor compounds are mainly N.S.O- heterocyclic compounds and other sulfur-containing compounds, including furan, thiophene, pyrrole, imidazole, pyridine ring and ethylene sulfide and other low molecular weight precursors. Pyrazine is one of the main volatile compounds. In addition, sulfides play an important role in Maillard reaction products. If the sulfide is removed from the volatile components of the heated meat, the flavor of the meat is almost gone. Meat flavor substances can be classified by the following way: amino acids (cysteine, cystine) are reduced by Maillard and Strecker reactions. Sugars, amino acids, and lipids produce meat flavor by degradation. Lipid (fatty acids) producing meat flavor by oxidation, hydrolysis, dehydration, decarboxylation. Thiamine produced meat flavor. A thiol reacts with other ingredients to produce a meaty odor. RNA and DNA - 5 - phosphate, methyl furan ketone by hydrogen sulfide produced by the reactio