摘要
肉制品的挥发性风味物质是影响其风味的重要因素,研究肉制品中的挥发性化合物的组成和含量对评价肉制品质量、指导肉制品生产和改善加工工艺尤为重要。简述肉制品风味的形成途径、肉制品挥发性风味物质的提取方法和检测技术以及几种肉制品挥发性风味物质的研究进展,为研究肉制品挥发性风味物质提供参考。
The volatile flavor substances are important factors affecting meat products'flavor profile.Studying the composition and content of volatile compounds is particularly important for meat products to evaluate its quality,guide its production and improve its processing technology.This review briefly described the formation pathways,extraction methods and detection techniques of meat volatile flavors,as well as the research progress of volatile flavors in several meat products,providing reference for the research of meat volatile flavors.
作者
胡子璇
徐乐
梁小慧
甄宗圆
HU Zi-xuan;XU Le;LIANG Xiao-hui;ZHEN Zong-yuan(College of Food Engineering,Anhui Science and Technology University,Chuzhou 233100,Anhui,China;College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,Jiangsu,China;College of Food Science and Pharmaceutical Engineering,Zaozhuang University,Zaozhuang 277160,Shandong,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第19期219-224,共6页
Food Research and Development
基金
安徽省重大科技专项(18030701212)
枣庄市科学技术发展计划项目(2019NS09)。
关键词
肉制品
挥发性风味物质
形成途径
提取方法
检测技术
meat products
volatile flavors
formation pathways
extraction methods
detection techniques
