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二 (2 -甲基 - 3-呋喃基 )二硫醚是典型的肉香化合物 ,在肉香味形成中起到举足轻重的作用。其 FEMA号为 32 59。国标号为 :GB2 76 0 - 1996。本文利用 GC- MS联用技术对通过 Maillard反应制备的鸡肉味香精中的香味化合物作定性分析 ,检测出此化合物的存在
Bis (2-methyl-3-furanyl) disulfide is a typical meaty compound that plays a pivotal role in meaty flavor formation. The FEMA number is 32 59. National standard number: GB2 76 0 - 1996. In this paper, the flavor compounds of chicken flavor prepared by Maillard reaction were qualitatively analyzed by GC-MS, and the presence of this compound was detected