Art

J-GLOBAL ID：201702248983793930   Reference number：17A0357920

Study on optimal preparation of crab flavoring essence by Maillard reaction and analysis of volatile flavor components

反応フレーバーの調製条件の最適化と揮発性フレーバー成分の分析【JST・京大機械翻訳】

Author (6)： Ye Mengdi (Institute of Food Processing,Zhejiang Academy of Agricultural Sciences) ,  Tang Honggang (Institute of Food Processing,Zhejiang Academy of Agricultural Sciences) ,  Chen Lihong (Institute of Food Processing,Zhejiang Academy of Agricultural Sciences) ,  Xiao Chaogeng (Institute of Food Processing,Zhejiang Academy of Agricultural Sciences) ,  Zhu Peipei (Institute of Food Processing,Zhejiang Academy of Agricultural Sciences) ,  Guo Sitong (Ningbo Sanfengkewei Co.,Ltd.)
Material： Shipin Gongye Keji  (Science and Technology of Food Industry)
Volume： 37  Issue： 24  Page： 309-314  Publication year： 2016 
JST Material Number： C2152A  ISSN： 1002-0306  Document type： Article
Article type： 原著論文  Country of issue： China (CHN)  Language： CHINESE (ZH)

Abstract/Point： In this study,the optimal prep...

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Thesaurus term： *volatility ,  ketone ,  sensory test ,  reaction temperature ,  alcohol ,  reaction product ,  Maillard Reaction ,  *optimization ,  umami ,  optimal parameter ,  SPME-GC-MS ,  design method ,  hydrolysate ,  *modification

Author keywords (4)： Portunus pelagicus ,  enzymatic hydrolysate ,  Maillard reaction ,  volatile flavor components

JST classification (2)： Food analysis  (FJ01030U) ,  Miscellaneous analytical methods of organic compounds  (CC08034J)

Substance index (2)： 1-Octen-3-ol ,  2-Methylpyrazine

Terms in the title (6)： フレーバー ,  調製 ,  最適化 ,  揮発性 ,  フレーバー成分 ,  分析