摘要
采用有机溶剂萃取法将新鲜蛋黄分成非脂成分、非极性脂成分和极性脂成分三个部分,感官分析结合GC-MS鉴定,研究了不同部分对蛋黄风味的贡献。结果表明蛋黄的特征香味是由蛋黄中的极性脂成分与非脂成分共同作用产生的;非极性脂成分对蛋黄的风味贡献不大;美拉德反应与脂肪氧化反应的共同作用是产生蛋黄特征风味的主要途径。
The fresh egg yolk was separated into three components by organic solvent： nonfat components, polar lipids and unpolar lipids. Sensory evaluation and GC-MS were used to study the flavor compounds of the heated three components and the assembled samples. The result showed that the characteristic flavor of egg yolk was produced by the polar lipids and nonfat components. Unpolar lipids in egg yolk has little contribution to the characteristic flavor. The interactional result between the Mallard reacfion and the lipids oxidation was the main way that produced the characteristic flavor of egg yolk.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第12期58-62,共5页
Food Science
基金
北京市自然科学基金资助项目(6042012)
