摘要
反应香精是一种新型香精,因其独特的风味越来越被人们广泛关注,并应用于各类食品中。文章介绍了反应香精的制备工艺、检测与鉴定技术、应用、研究现状与展望。
As a new kind of flavor, reaction flavor arises great attention gradually and is being widely applied in various types of food due to its special character. The processing technologies, detection and identification, application, research and prospect are reviewed in this paper.
出处
《中国调味品》
CAS
北大核心
2009年第7期109-112,共4页
China Condiment
关键词
反应香精
酶水解
美拉德反应
应用
reaction flavor
zymohydrolysis
Maillard reaction
application
