热反应肉味香精风味特性及形成机理

Flavor characteristics and formation mechanism of thermal process meat flavor essence

热反应肉味香精风味醇厚独特,相较于传统调配香精,能够赋予食品更加自然稳定的风味。在方便食品、加工肉制品、休闲食品等领域应用广泛。本文综述了热反应肉味香精的风味特性及形成机理,其制备过程中通过热反应生成的多种化合物能够呈现出不同的风味特性。其中,以美拉德反应生成的羰基化合物和杂环化合物为主,加之脂质氧化与硫胺素降解等反应生成的醇、酯、含硫化合物等物质,以及不同反应间相互作用所产生的醛酮类等物质,共同贡献出肉香、油脂、焦香、奶香等风味,在食品中稳定呈现出自然、协调、浓郁的整体肉味香气。本综述为热反应肉味香精的研发生产和配方优化,改善食品风味并提高食品品质,实现食品产业转型和升级奠定理论基础。

Thermal process meat flavor essence,which has a mellow and unique flavor,can give food a more natural and stable flavor than traditional blended essence.It is widely used in convenience food,processed meat products,snack food and other fields.In this paper,the flavor characteristics and formation mechanism of thermal process meat flavor were reviewed,a variety of compounds generated by thermal reaction could present different flavor characteristics during production.Among them,carbonyl compounds and heterocyclic compound generated by Maillard reaction were the main ones,together with alcohols,esters,sulfur-containing compounds and other substances generated by lipid oxidation and thiamine degradation,as well as aldehydes and ketones produced by the interaction between different reactions,jointly contributed the flavor of meat aroma,grease taste,burnt aroma,milk aroma and other aromas,and stably presented a natural,harmonious and rich overall meat aroma in food.This review aimed to lay a foundation for the research,production and formula optimization of thermal process meat flavor essence,and also offer the guidance to improve the food flavor,quality and transformation and upgrading of the food industry.