肉汤中特征风味体系的形成机理及分析方法研究进展

Recent Progress in the Formation Mechanism and Analytical Methods for Characteristic Flavor Compounds in Broth

肉汤风味良好,营养丰富,而且具有一定的保健功效。本文从肉汤的营养价值、基本分类入手,重点阐述肉汤风味体系的形成机理、影响因素、肉汤在贮藏、加工过程中风味的变化规律以及用于鉴定肉汤风味的典型分析方法,简要阐述关键性风味的成分属性,为后期传统肉汤制品的加工、品质升级及风味研究提供一定的理论依据。

Broth has a palatable flavor,rich nutrition and health benefits.Beginning with an overview of the nutritional value and basic classification of meat broth,this paper is focused on the formation mechanism of flavor compounds in broth,the factors influencing it,the pattern of changes in flavor compounds during storage and processing,and the traditional analytical methods for identifying broth flavor compounds.In addition,the key flavor components are briefly described.It is expected that this review will provide a theoretical basis for the processing and quality improvement of traditional Chinese meat soup and research on flavor compounds in broth.