反应时间对L-阿拉伯糖/半胱氨酸体系挥发性产物形成的影响
Effect of Duration on the Formation of Volatiles in the L-Arabinose/Cysteine Model Systems
DOI：
中文关键词: 反应时间 阿拉伯糖/半胱氨酸 模型体系 挥发性产物
英文关键词: reaction time arabinose/cysteine model system volatiles
基金项目:上海市引进技术的吸收和创新计划项目(08-081)
作者
单位
罗昌荣
上海昌荣香料科技有限公司,上海,201800
侯亚龙
花臣香精(昆山)有限公司,江苏昆山,215345
徐利
山东瑞博斯烟草有限公司,山东沂水,276400
陈正行
江南大学食品学院,江苏无锡,214122
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中文摘要:
对反应时间对L-阿拉伯糖/半胱氨酸模型体系挥发性产物形成规律的影响进行了详细研究。结果表明:随反应时间的延长,不同风味物质含量变化并不一致,在反应时间60~120 min间多数肉类风味物质含量达到最大,而醇、醛、酮和酚等化合物的含量随反应时间延长有减少的趋势。
英文摘要:
The effect of reaction time on the formation rules of volatiles and L-arabinose/cysteine system kinetic properties were investigated in this manuscript.It was found that that:(1)the higher temperature favored to the formation of meaty flavors;(2)the acidic condition help to the formation of furyl-containing compounds;(3) the largest quantity of volatiles produced in pH5;(4)As the contrary,basic condition was beneficial to browning.The volatile compounds changed differently as the increasing time and most of meaty flavor compounds maximized at the time of 60~120min.But the quantity of alcohols,aldehydes,ketones and phenols decreased with the increasing of time.
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