The GC/MS analysis proved that the most compounds in the reaction products were low molecular aldehyde,keton,alcohol and sulphur-containing,nitrogen-containing heterocylic compounds.

• 其中具有肉类特征风味的成分主要是含硫化合物和含氮杂环化合物,而一般性风味成分主要是醛、酮、醇,以及呋喃类化合物。