肉品中挥发性与非挥发性风味成分检测技术研究进展

Research progress on detection technology of volatile and non-volatile flavor components in meat products

肉品风味物质组成及含量是影响其风味的主要因素。研究肉制品中的挥发性和非挥发性化合物的组成和含量对评价肉制品质量、提高肉制品价值均具有重要意义。通过将风味成分按挥发性和非挥发性进行分类,区别于一般狭义的“风味即气味”的概念。介绍了2种风味成分的检测方法,包括检测肉品挥发性风味物质的高效液相色谱、电子鼻、气相色谱-质谱联用技术、气相色谱-离子迁移谱、气相色谱嗅闻等技术。关于非挥发性风味物质的电化学检测、电子舌等技术,从广义角度对风味检测进行更全面介绍,以期对相关研究提供有价值参考。

The composition and content of flavor substances in meat products were the main factors affecting its flavor.The study on the composition and content of volatile and non-volatile compounds in meat products was of great significance to evaluate the quality and improve the value of meat products.The flavor components were classified according to volatility and non-volatility,and it was different from the general narrow concept of"flavor was smell".The detection methods of two kinds of flavor components were introduced,including high performance liquid chromatography,electronic nose,gas chromatography-mass spectrometry,gas chromatography-ion transfer chromatography and gas chromatography sniffing which could detect volatile flavor components in meat products.Regarding electrochemical detection and electronic tongue which could detect non-volatile flavor components,a more comprehensive introduction to flavor detection from a broad perspective,and it could provide valuable reference for related research.