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Position: Home > Articles > Formation Mechanism and Influencing Factors of Off-odor Compounds in High Fructose Syrup Modern Agricultural Science and Technology 2012 (7) 337-339

果葡糖浆中异味化合物的形成机理及其影响因素研究

作  者:
叶晓蕾
单  位:
广州双桥股份有限公司
关键词:
果葡糖浆;异味化合物;形成机理;影响因素
摘  要:
介绍了果葡糖浆中可能存在并对产品风味有潜在影响的5种异味化合物——乙醛、异戊醛、2-氨基乙酰苯、糠醛、5-羟甲基糠醛,阐述了其形成机理和影响因素,以期为果葡糖浆生产提供参考。
译  名:
Formation Mechanism and Influencing Factors of Off-odor Compounds in High Fructose Syrup
作  者:
YE Xiao-lei 1,2(1 Guangzhou Shuangqiao Co.,Ltd,Guangzhou Guangdong 510280;2 College of Food Science,South China Agricultural University)
关键词:
high fructose syrup;off-odor compound;formation mechanism;influencing factor
摘  要:
Acetaldehyde,isovaleraldehyde,2-aminoacetophenone,furfural and 5-hydroxymethylfurfural are off-odor compounds which have undesirable impact on flavor of high fructose syrup.The formation mechanism and influencing factors of the five compounds were discussed,so as to provide reference for production of high fructose syrup.

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