The objective of this research was to prepare beef flavor using the yeast extraction of waste beer yeast by a series of reactions, mainly Maillard reaction.
利用啤酒废酵母为原料,制备酵母酶解液,通过以Maillard反应为主的系列反应制备牛肉香精。
参考来源 - 啤酒酵母的酶解及Maillard反应制备牛肉香精的研究·2,447,543篇论文数据，部分数据来源于NoteExpress
采用甲硫醇、呋喃硫醇、吡嗪、反-2，4-壬二烯醛和呋喃酮等主要的牛肉香气成分香原料，可以调配出香气逼真的炖牛肉香精。
Methanethiol, furanthiol, pyrazine, trans, trans-2,4-nonadienal and furfuran ketone were used to develop beef flavor.
牛肉香精因具有能改善产品的风味和口感的功能已得到广泛的研究。
Beef essence has been widely studied with the function improving flavor and taste of products.
两种提取方法互为补充，较为全面的反映了牛肉香精的风味轮廓组成。
The two extraction methods gave a general flavor profile of the sample.
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