发酵肉制品风味形成研究进展

Research of the Flavor Formation Mechanism of Fermented Meat Products

发酵肉制品风味物质丰富,主要可以分为非挥发性和挥发性化合物,分别影响发酵肉制品的滋味与香气。风味物质形成途径复杂多样,且受众多条件影响。研究综述了发酵肉制品中碳水化合物降解、蛋白质及脂肪降解等非挥发性化合物的形成途径,游离氨基酸的降解及反应、脂肪酸氧化等挥发性化合物的形成途径,以及影响风味形成的原辅料、发酵剂及加工工艺等因素,并提出了发酵肉制品风味研究的展望。

The fermentedmeatproducts are abundant in flavor compounds, the flavor compounds can be divided into non-volatile and volatile compounds respectively, which affect the taste and aroma of fermentedmeatproducts. The formation of flavor compounds is quite complex and effectedby many different factors. This study discussed non-volatile compounds generation of carbohydrate degradation, proteolysis and lipolysis, the volatile compounds generation of free amino acids degradation and fatty acid oxidation. The factors affected the flavor formation like raw material and ingredient, starter cultures and processing technologywere also discussed. And at last the future of flavor formation research was prospected.