合作單位:財團法人食品工業發展研究所
期刊：Chang Gung Journal of Science

Abstract

          Consumers have begun demanding natural and healthy products under the trend of "clean label". The growth rate of natural flavors in the market for raw materials is second only to that of natural colors. Among the natural flavors, meat flavors have attracted the most attention because the demand and manufacture of new forms of flavor are led by a growing interest in exotic foods. Moreover, an increasing number of vegetarians have become the target customer of the market. Meat flavors made from natural ingredients are usually prepared by thermal reaction technology, which drives water-soluble amino acids and reducing sugars to undergo the Maillard reaction. However, meat flavors are mainly composed of basic and characteristic aroma, and animal fat is an essential precursor for the formation of characteristic meat flavors. The addition of fat can enhance the distinctiveness of meat flavors, such as beef, pork, or chicken. This article will introduce how to use natural raw materials to prepare high- intensity meat reaction flavor to complement the lack of aroma of commercial meat flavor.

Keywords: Clean label ； Flavor ； Reaction meat flavor

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電子全文： https://doi.org/10.6192/CGUST.202306_(38).2