【摘要】 酱鸭风味物质是由滋味和气味组成的,由其化学成分的化学性质所决定。这些化学物质在鸭肉中的数量极微,但对风味影响较大,尤其是香辛料对酱鸭风味具有重要的影响。文章探讨了香辛料的研究近况和香辛料对酱鸭风味物质变化的影响。更多还原

【Abstract】 The flavor compounds of sauced duck are made of flavor and odour and are determined by the properties of chemical constituents.The content of the chemical constituents in the duck is very few,but has great influence on the flavor,especially spice.This paper reviews the recent research of spices and the effect of spices on the flavor compounds of sauced duck.更多还原