反应型鸡肉香味料的研究：原理及制备

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1、中国农业大学博士学位论文反应型鸡肉香味料的研究：原理及制备姓名：宋焕禄申请学位级别：博士专业：食品科学指导教师：南庆贤2002.6.1AbstractReactionnavoringisanewkindofnatural‰dnavoringofhigllquali吼Itissomethingnewinchim．Chiekenflavorin挚arewidelyusedinme砒pfoducts，ins乜mf的ds，butt11eyhavesomeshonages：lowresemblancetochickennavoLlackingo

2、flypicaIchickenaromaarIdnotverys疵够Comp撕ngtotllesalIlekindofnaVoringspmducedindeVelopedcoun仃ies，mereisagap，someresearchesmustbedoneinthisare乱Theaimofthispaperisto蚰ldythepreparationofreactionmeatflavorings，especiaIlytheEn巧maticallyhydroly托dchickcn-HVP(hydroIyzedvege诅bIepr

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6、callyhy出oIyzedclIicken-HVP-CystcineManlardmodelsystcmwe心obtained，锄dmebestchjck啪navoringw勰p他p孙ed．By璐ingGC-MStecllIlology'tIIevola廿lec锄p0蚰出OftIIemOdeIsys钯mwere锄ab嘲，somekeycompotlIldsof砌ckennavor鹊2．met

7、lyl_3-fhI锄tiol锄di乜dimeLsome伽均nylcompO岫dswe托idem湎zed，indicatingthatthemo

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9、-HVPCysteineMaillardmodelsyStem，iIlcludingtllefIInIler∞alysisofE叼ma廿calIyhydmIyzedchicken0嘶ficationofpep廿desby