【摘要】 综述了脂质自动氧化、热降解产生的挥发性物质及含有不饱和脂肪酸的脂质氧化在肉风味中的重要作用。着重叙述了脂质氧化生成重要的香味物质醛、酮、醇 ,并概述了猪肉脂肪受热生成的香味物质更多还原

【Abstract】 The effects of autoxidation and thermal degradation of lipids leading to the volatile components and the oxidation of lipid with unsaturated fatty acids on the formation of meat flavour were reviewed.The flavour compounds derived from lipid oxidation including aldehydes, ketones and alcohols were mainly introduced.The flavor compounds coming from pork fat were also discussed.更多还原