发酵肉制品风味形成研究进展_汪淼.pdfVIP

College of Food Science and Technology, Yangzhou University (Yangzhou 225127) Abstract The fermentedmeatproducts are abundant in fl avor compounds, the fl avor compounds can be divided into non-volatile and volatile compounds respectively, which affect the taste and aroma of fermentedmeatproducts. The formation of fl avor compounds is quite complex and effectedby many different factors. This study discussed non-volatile compounds generation of carbohydrate