Citation: | SUN Yifei, CUI Wenjia, WANG Wenliang, et al. Effect of Chicken Fat and Maillard Reaction on Flavor of Tricholoma matsutake Soup[J]. Science and Technology of Food Industry, 2022, 43(19): 98−107. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021120322. |
[1] |
金志民, 柴军红, 何婷婷, 等. 东北红松蘑多糖提取及抗氧化活性研究[J]. 湖北农业科学,2020,59(1):123−125,134. [JIN Z M, CHAI J H, HE T T, et al. Study on extraction and antioxidant activity of polysaccharide from Northeast Korean pine mushroom[J]. Hubei Agricultural Science,2020,59(1):123−125,134. doi: 10.14088/j.cnki.issn0439-8114.2020.01.027
JIN Z M, CHAI J H, HE T T, et al. Study on extraction and antioxidant activity of polysaccharide from Northeast Korean pine mushroom[J]. Hubei Agricultural Science, 2020, 59 (1): 123-125, 134. doi: 10.14088/j.cnki.issn0439-8114.2020.01.027
|
[2] |
赵丹, 韩清华, 周海军, 等. 菌菇汤冻调味料制备与工艺优化[J]. 食品工业科技,2017,38(3):196−201. [ZHAO D, HAN Q H, ZHOU H J, et al. Preparation and process optimization of frozen seasoning for mushroom soup[J]. Food Industry Science and Techno-logy,2017,38(3):196−201. doi: 10.13386/j.issn1002-0306.2017.03.029
ZHAO D, HAN Q H, ZHOU H J, et al. Preparation and process optimization of frozen seasoning for mushroom soup[J]. Food Industry Science and Technology, 2017, 38(3): 196-201. doi: 10.13386/j.issn1002-0306.2017.03.029
|
[3] |
CELINE J, CELINE N L, PHILIPPE J, et al. Effects of Maillard reaction products on sensory and nutritional qualities of the traditional French baguette[J]. Journal of Food Science,2018,83(10):2424−2431.
|
[4] |
安攀宇, 李燮昕, 李艳梅, 等. 美拉德反应制备鸡肉风味基料的工艺条件优化[J]. 核农学报,2021,35(10):2328−2340. [AN P Y, LI X X, LI Y M, et al. Optimization of technological conditions for preparing chicken flavor base by Maillard reaction[J]. Journal of Nuclear Agriculture,2021,35(10):2328−2340. doi: 10.11869/j.issn.100-8551.2021.10.2328
AN P Y, LI X X, LI Y M, et al. Optimization of technological conditions for preparing chicken flavor base by Maillard reaction[J]. Journal of Nuclear Agriculture, 2021, 35(10): 2328-2340. doi: 10.11869/j.issn.100-8551.2021.10.2328
|
[5] |
郑美华, 高然, 李玉霜, 等. 虾蟹漂烫汁酶解液美拉德反应工艺优化及其挥发性物质分析[J]. 食品工业科技,2020,41(16):140−149. [ZHENG M H, GAO R, LI Y S, et al. Optimization of Maillard reaction process and analysis of volatile substances in enzymatic hydrolysate of shrimp and crab blanching juice[J]. Food Industry Science and Technology,2020,41(16):140−149. doi: 10.13386/j.issn1002-0306.2020.16.023
ZHENG M H, GAO R, LI Y S, et al. Optimization of Maillard reaction process and analysis of volatile substances in enzymatic hydrolysate of shrimp and crab blanching juice[J]. Food Industry Science and Technology, 2020, 41(16): 140-149. doi: 10.13386/j.issn1002-0306.2020.16.023
|
[6] |
ZHU C Z, ZHAO J L, TIAN W, et al. Contribution of Histidine and Lysine to the generation of volatile compounds in Jinhua ham exposed to ripening conditions via Maillard reaction[J]. Journal of Food Science,2018,83(1):13996.
|
[7] |
WANG W Q, YUAN P P, ZHOU J Y, et al. Effect of temperature and pH on the gelation, rheology, texture, and structural properties of whey protein and sugar gels based on Maillard reaction[J]. Journal of Food Science,2021,86(4):1228−1242. doi: 10.1111/1750-3841.15659
|
[8] |
许雪萍. 不同加工方式处理对猪肉中脂质的影响研究[D]. 南昌: 南昌大学, 2018.
XU X P. Effects of different processing methods on lipids in pork[D]. Nanchang: Nanchang University, 2018.
|
[9] |
于静洋, 陈皇女, 夏书芹, 等. 制备鸡肉香精用的鸡脂酶解—温和氧化条件研究[J]. 食品与机械,2018,34(8):33−38. [YU J Y, CHENG H N, XIA S Q, et al. Study on chicken fat hydrolysis and mild oxidation conditions for preparing chicken flavor[J]. Food and Machinery,2018,34(8):33−38. doi: 10.13652/j.issn.1003-5788.2018.08.008
YU J Y, CHENG H N, XIA S Q, et al. Study on chicken fat hydrolysis and mild oxidation conditions for preparing chicken flavor[J]. Food and Machinery, 2018, 34(8): 33-38. doi: 10.13652/j.issn.1003-5788.2018.08.008
|
[10] |
LI H, LIU J M, WANG Z Z, et al. Process optimization of chili flavor beef tallow and analysis of its volatile compounds by GC-IMS[J]. International Journal of Food Engineering,2021,17:7.
|
[11] |
PEI F, YANG W J, MA N, et al. Effect of the two drying approaches on the volatile profiles of button mushroom (Agaricus bisporus) by headspace GC-MS and electronic nose[J]. LWT-Food Science and Technology,2016,72:343−350. doi: 10.1016/j.lwt.2016.05.004
|
[12] |
李官丽, 聂辉, 苏可珍, 等. 基于感官评价和电子鼻分析不同蒸煮时间荸荠挥发性风味物质[J]. 食品工业科技,2020,41(15):1−7,14. [LI G L, NIE H, SU K Z, et al. Analysis of volatile flavor compounds of water chestnut at different cooking times based on sensory evaluation and electronic nose[J]. Food Industry Science and Technology,2020,41(15):1−7,14. doi: 10.13386/j.issn1002-0306.2020.15.001
LI G L, NIE H, SU K Z, et al. Analysis of volatile flavor compounds of water chestnut at different cooking times based on sensory evaluation and electronic nose[J]. Food Industry Science and Technology, 2020, 41(15): 1-7, 14. doi: 10.13386/j.issn1002-0306.2020.15.001
|
[13] |
田怀香, 张雅敬, 吴譞, 等. 气相色谱-质谱联用和电子鼻用于鉴别鸡精调味品香气成分[J]. 食品科学,2017,38(2):191−197. [TIAN H X, ZHANG Y J, WU C, et al. Identification of aroma components of chicken essence seasoning by gas chromatography-mass spectrometry and electronic nose[J]. Food Science,2017,38(2):191−197. doi: 10.7506/spkx1002-6630-201702031
TIAN H X, ZHANG Y J, WU C, et al. Identification of aroma components of chicken essence seasoning by gas chromatography-mass spectrometry and electronic nose[J]. Food Science, 2017, 38(2): 191-197. doi: 10.7506/spkx1002-6630-201702031
|
[14] |
薛友林, 董立超, 张鹏, 等. 电子鼻结合GC-MS分析不同处理蓝莓货架期间果实的挥发性成分[J]. 食品工业科技,2020,41(19):297−303,320. [XUE Y L, DONG L C, ZHANG P, et al. Analysis of volatile components of blueberry fruits during shelf life by electronic nose combined with GC-MS[J]. Food Industry Science and Technology,2020,41(19):297−303,320. doi: 10.13386/j.issn1002-0306.2020.19.046
XUE Y L, DONG L C, ZHANG P, et al. Analysis of volatile components of blueberry fruits during shelf life by electronic nose combined with GC-MS[J]. Food Industry Science and Technology, 2020, 41(19): 297-303, 320. doi: 10.13386/j.issn1002-0306.2020.19.046
|
[15] |
International Organization for Standardization. ISO 11035: Sensory analysis-identification and selection of descriptors for establishing a sensory profile by a multidimensional approach[S]. National Standard Information Public Service Platform, 1994.
|
[16] |
舒垚, 刘玉兰, 姜元荣, 等. 鲜花生仁烘烤温度对花生酱风味和综合品质的影响[J]. 食品科学,2020,41(11):28−35. [SHU Y, LIU Y L, JIANG Y R, et al. Effects of baking temperature of fresh flower kernel on flavor and comprehensive quality of peanut butter[J]. Food Science,2020,41(11):28−35. doi: 10.7506/spkx1002-6630-20190519-210
SHU Y, LIU Y L, JIANG Y R, et al. Effects of baking temperature of fresh flower kernel on flavor and comprehensive quality of peanut butter[J]. Food Science, 2020, 41(11): 28-35. doi: 10.7506/spkx1002-6630-20190519-210
|
[17] |
沈文凤. 香菇酶解工艺研究及调味料开发山东农业大学[D]. 泰安: 山东农业大学, 2017.
SHEN W F. Research on enzymatic hydrolysis technology of Lentinus edodes and development of seasoning[D]. Tai'an: Shandong Agricultural University, 2017.
|
[18] |
KIM D S, KIM H S, LEE J, et al. Comprehensive changes in volatile/nonvolatile compounds and flavor and physicochemical characteristics in Angelica gigas Nakai roots by thermal processing[J]. Food Biochem,2019,43:12842.
|
[19] |
赵健, 范梦蝶, 甄大卫, 等. “氧化鸡脂-谷胱甘肽-葡萄糖”反应体系风味物质鉴定及形成机制[J]. 食品科学,2017,38(22):149−155. [ZHAO J, FAN M D, ZHEN D W, et al. Identification and formation mechanism of flavor substances in "oxidized chicken fat glutathione glucose" reaction system[J]. Food Science,2017,38(22):149−155. doi: 10.7506/spkx1002-6630-201722023
ZHAO J, FAN M D, ZHEN D W, et al. Identification and formation mechanism of flavor substances in "oxidized chicken fat glutathione glucose" reaction system[J]. Food Science, 2017, 38(22): 149-155. doi: 10.7506/spkx1002-6630-201722023
|
[20] |
刘培基. 香菇柄酶解液美拉德反应引起的风味及抗氧化性变化的研究[D]. 泰安: 山东农业大学, 2020.
LIU P J. Study on the changes of flavor and antioxidation caused by Maillard reaction of enzymatic hydrolysate of Lentinus edodes[D]. Tai'an: Shandong Agricultural University, 2020.
|
[21] |
李雪. 蟹味菇风味物质研究及其呈味肽的提取鉴定[D]. 上海: 上海应用技术大学, 2020.
LI X. Study on flavor compounds of crab mushroom and extraction and identification of flavor peptides[D]. Shanghai: Shanghai University of Applied Technology, 2020.
|
[22] |
张玲, 甄大卫, 范梦蝶, 等. 氧化及未氧化鸡脂对热反应肉味香精风味形成的影响[J]. 中国食品学报,2017,17(8):229−238. [ZHANG L, ZHEN D W, FAN M D, et al. Effects of oxidized and non oxidized chicken fat on flavor formation of heat responsive meat flavor[J]. Chinese Journal of Food,2017,17(8):229−238. doi: 10.16429/j.1009-7848.2017.08.031
ZHANG L, ZHEN D W, FAN M D, et al. Effects of oxidized and non oxidized chicken fat on flavor formation of heat responsive meat flavor[J]. Chinese Journal of Food, 2017, 17(8): 229-238. doi: 10.16429/j.1009-7848.2017.08.031
|
[23] |
蓬桂华, 李文馨, 殷勇, 等. 电子鼻和电子舌在分析桑果汁风味上的应用[J]. 食品工业科技,2020,41(12):234−237, 244. [PENG G H, LI W X, YIN Y, et al. Application of electronic nose and electronic tongue in analyzing the flavor of mulberry juice[J]. Food Industry Science and Technology,2020,41(12):234−237, 244. doi: 10.13386/j.issn1002-0306.2020.12.038
PENG G H, LI W X, YIN Y, et al. Application of electronic nose and electronic tongue in analyzing the flavor of mulberry juice[J]. Food Industry Science and Technology, 2020, 41(12): 234-237, 244. doi: 10.13386/j.issn1002-0306.2020.12.038
|
[24] |
刘玉兰, 舒垚, 孙国昊, 等. 花生品种对花生酱风味及综合品质的影响[J]. 食品科学,2021,42(9):15−21. [LIU Y L, SHU Y, SUN G H, et al. Effects of peanut varieties on flavor and comprehensive quality of peanut butter[J]. Food Science,2021,42(9):15−21. doi: 10.7506/spkx1002-6630-20200705-063
LIU Y L, SHU Y, SUN G H, et al. Effects of peanut varieties on flavor and comprehensive quality of peanut butter[J]. Food Science, 2021, 42(9): 15-21. doi: 10.7506/spkx1002-6630-20200705-063
|
[25] |
姚云平, 杜乐, 宋洁, 等. 高温条件下亚麻籽油二次氧化产物的动态变化[J]. 中国油脂,2019,44(8):77−81. [YAO Y P, DU L, SONG J, et al. Dynamic changes of secondary oxidation products of linseed oil at high temperature[J]. China Grease,2019,44(8):77−81.
YAO Y P, DU L, SONG J, et al. Dynamic changes of secondary oxidation products of linseed oil at high temperature[J]. China Grease, 2019, 44(8): 77-81.
|
[26] |
YANG Z, XIE J C, ZHANG L, et al. Aromatic effect of fat and oxidized fat on a meat-like model reaction system of cysteine and glucose[J]. Flavour Fragrance Journal,2015,30(4):320−329. doi: 10.1002/ffj.3248
|
[27] |
张哲奇, 臧明伍, 张凯华, 等. GC-MS结合电子鼻分析复热对亚油酸-木糖-半胱氨酸体系挥发性风味物质的影响[J]. 食品科学,2020,41(12):166−172. [ZHANG Z Q, ZANG M W, ZHANG K H, et al. GC-MS combined with electronic nose to analyze the effect of reheating on volatile flavor compounds in linoleic acid xylose cysteine system[J]. Food Science,2020,41(12):166−172. doi: 10.7506/spkx1002-6630-20191027-298
ZHANG Z Q, ZANG M W, ZHANG K H, et al. GC-MS combined with electronic nose to analyze the effect of reheating on volatile flavor compounds in linoleic acid xylose cysteine system[J]. Food Science, 2020, 41(12): 166-172. doi: 10.7506/spkx1002-6630-20191027-298
|
[28] |
肖作兵, 吴旻玲, 牛云蔚. 温控氧化鸡脂对脂肪酸组成及鸡肉香基风味的影响[J]. 中国食品学报,2016,16(9):144−150. [XIAO Z B, WU M L, NIU Y W. Effects of temperature controlled oxidized chicken fat on fatty acid composition and chicken flavor[J]. Chinese Journal of Food,2016,16(9):144−150.
XIAO Z B, WU M L, NIU Y W Effects of temperature controlled oxidized chicken fat on fatty acid composition and chicken flavor[J]. Chinese Journal of food, 2016, 16(9): 144-150.
|
[29] |
谢建春, 孙宝国, 刘晶鑫. 氧化及未氧化脂肪对半胱氨酸-核糖体系热反应肉香味形成的影响[J]. 食品与发酵工业,2009,35(3):1−5. [XIE J C, SUN B G, LIU J X. Effects of oxidized and non oxidized fats on meat flavor formation in thermal reaction of cysteine ribose system[J]. Food and Fermentation Industry,2009,35(3):1−5. doi: 10.13995/j.cnki.11-1802/ts.2009.03.025
XIE J C, SUN B G, LIU J X. Effects of oxidized and non oxidized fats on meat flavor formation in thermal reaction of cysteine ribose system[J]. Food and fermentation industry, 2009, 35(3): 1-5. doi: 10.13995/j.cnki.11-1802/ts.2009.03.025
|
[30] |
王玉, 赵延宁, 薛勇, 等. 基于电子鼻与SPME-GC-MS法分析咸鲅鱼加工过程挥发性风味成分变化[J]. 食品工业科技,2018,39(24):266−272. [WANG Y, ZHAO Y N, XUE Y, et al. Analysis of volatile flavor components of salted Spanish mackerel during processing based on electronic nose and SPME-GC-MS[J]. Food Industry Science and Technology,2018,39(24):266−272. doi: 10.13386/j.issn1002-0306.2018.24.045
WANG Y, ZHAO Y N, XUE Y, et al. Analysis of volatile flavor components of salted Spanish mackerel during processing based on electronic nose and SPME-GC-MS[J]. Food Industry Science and Technology, 2018, 39(24): 266-272. doi: 10.13386/j.issn1002-0306.2018.24.045
|
[31] |
LIAO R Y, XIA Q, ZHOU C Y, et al. LC-MS/MS-based metabolomics and sensory evaluation characterize metabolites and texture of normal and spoiled dry-cured hams[J]. Food Chemistry,2022:371.
|
[32] |
段秋虹, 刘菊燕, 张容霞. 猪骨汤感官分析及风味轮的构建[J]. 中国调味品,2018,43(9):140−143. [DUAN Q H, LIU J Y, ZHANG R X. Sensory analysis of Zhugu decoction and construction of flavor wheel[J]. Chinese Condiments,2018,43(9):140−143. doi: 10.3969/j.issn.1000-9973.2018.09.030
DUAN Q H, LIU J Y, ZHANG R X. Sensory analysis of Zhugu decoction and construction of flavor wheel[J]. Chinese Condiments, 2018, 43(9): 140-143. doi: 10.3969/j.issn.1000-9973.2018.09.030
|
[33] |
安会敏, 熊一帆, 张杨波, 等. 临沧工夫红茶季节判定模型及风味轮的构建[J]. 食品工业科技,2019,40(23):199−206. [AN H M, XIONG Y F, ZHANG Y B, et al. Lincang Gongfu black tea season judgment model and construction of flavor wheel[J]. Food Industry Science and Technology,2019,40(23):199−206. doi: 10.13386/j.issn1002-0306.2019.23.033
AN H M, XIONG Y F, ZHANG Y B, et al. Lincang Gongfu black tea season judgment model and construction of flavor wheel[J]. Food Industry Science and Technology, 2019, 40(23): 199-206. doi: 10.13386/j.issn1002-0306.2019.23.033
|
[34] |
ICKES C M, CADDWALLADER K R. Characterization of sensory differences in mixing and premium rums through the use of descriptive sensory analysis[J]. Journal of Food Science,2017:13936.
|
1. |
洪玉珠,张佳乐,张龙鑫,周彬,胡冰,褚上. 玉米淀粉-卵白蛋白复合物替代小麦粉对纸杯蛋糕品质和消化特性的影响. 食品工业科技. 2024(10): 77-83 .
![]() | |
2. |
马汝悦,钟昔阳,王佳林,孙梦瑾,罗水忠,赵妍嫣,郑志. 外源氨基酸添加对春卷皮面浆体系的影响. 现代食品科技. 2024(04): 186-195 .
![]() | |
3. |
张瑞淑,徐颖,黄峰,张春晖,陈旭华. 不同离子类型纤维素对小酥肉糊层质构特性的影响. 食品工业科技. 2024(22): 178-187 .
![]() | |
4. |
尹凤雪. 亲水胶体在油炸食品中的应用现状及研究进展. 食品工业. 2023(01): 222-226 .
![]() | |
5. |
张令文,胡新月,王雪菲,李欣欣,计红芳,毕继才,高海燕. 小麦粉品质特性与挂糊油炸猪肉片外壳品质的相关性分析. 食品工业科技. 2022(09): 309-315 .
![]() |