鸡肉风味物质的影响因素及其营养调控研究进展

Research Advance of Factors Affecting Chicken Meat Flavor and Its Nutritional Regulation

风味是衡量肉品质特性的重要指标。鸡肉风味是由于风味前体物质经热诱导发生一系列复杂的化学反应,形成了挥发性气味物质和非挥发性滋味物质。本文综述了鸡肉中的主要风味物质、风味前体物质转化成风味物质的主要途径、影响鸡肉风味的主要因素以及风味前体物质形成的营养调控技术,为提升鸡肉风味提供参考和借鉴。

Flavor is an important indicator of meat quality.Chicken meat flavor is composed of volatile flavor and non-volatile flavor formed through a series of complicated chemical reactions of flavor precursors induced by heating.This review summarized main flavor compounds in chicken meat,main pathways involved in the formation of conversion of meat flavor from precursors,predominating factors affecting chicken meat flavor,and nutritional strategies regulating the formation of precursors,which could provide theoretical basis and reference for the improvement of chicken meat flavor.