米饭气味成分形成途径及影响因素
Formation pathways and influences of rice aroma
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摘要: 本文综述了米饭气味成分的形成途径,以及大米成分对米饭气味的影响。美拉德反应和热反应是米饭气味成分形成的主要途径,大米中脂肪、蛋白质和淀粉等在米饭气味形成过程中起主导作用。Abstract: In this paper, the formation pathways and rice components on the influences of rice aroma were introduced.Maillard reaction and thermal reaction were the main ways to form rice odor, rice ingredients such as fat, protein and starch played leading roles in the formation of rice aroma.
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