模式体系Maillard反应肉类（牛肉）香精的挥发性成份分析

The volatile compounds of a meat flavoring made from the model system were isolated by solid-phase microextraction (SPME) and SDE. The extracts were analyzed by gas chromatograph-mass spectrometry (GC-MS). 98 volatile compounds were identified. Some important meat flavor compounds such as pyrazine, 2,6-dimethyl pyrazine, 2-furanmethanethiol, 2-methyl-3-furanthiol, methyl (2-methyl-3-furyl) disulfide, bis(2-furfuryl) disulfide, bis(2-methyl-3-furyl) disulfide, 4-methyl-thiazole, 2-methyl-2-cyclopenten-1-one and 3-methyl-2-thiophenecarboxaldehyde, et al. were identified in a heated meat flavor model mixture.