| 摘要 |
A meat aroma precursor compsn. comprises a H2S precursor (I), a (CH3)2S precursor (II) and an edible protein, the amts. being sufficient to generate a meat aroma on heating in an aq. environment. (I) is pref. glutathione or cysteine or their edible salts or edible protein contg.-SH and cystine. (II) is pref. an edible salt or deriv. of: S-methyl methionine, S-methyl-4-methylthiobutyric acid, S-methyl-methyl cysteine, S-methyl-3-methylthiopropionic acid, or S-methyl-methyl thioacetic acid. Compsns. is more shelf-stable than H2S or (CH3)2S impregnated foodstuffs and on cooking gives a beef-like aroma synergistically superior to either component, under home-cooking conditions. Compsn. is useful with e.g. vegetable protein based meat analogues. |
