| 摘要 |
A cooked meat flavour is prepared by mixing a C16, C18 saturated or unsaturated fatty acid and/or ester thereof, for example an animal fat, with an aqueous solution of at least one amino acid, at least one sugar, and phosphoric acid and/or an ester of phosphoric acid, heating, and separating the unreacted portion of the mixture. At least one thiamine compound may also be present. The amino acid may be alanine, b -alanine, serine, leucine, isoleucine, glycine, glutamic acid, creatinic acid, creatine, or histidine. The phosphoric acid ester may be a nucleotide, for example inosinic, cytidylic, or uridylic acid. When an animal fat is employed, the used fat may be employed for further reactions by adding a small amount of a compound selected from volatile a - or b - diketones or ketoalcohols. |
