浓香型天然香辛料风味特征及对肉制品风味形成影响的研究进展

Research Progress on Flavor Characteristics of Strong Fragrance Spices and Their Effects on Flavor Formation of Meat Products

浓香型天然香辛料以浓香为香气特征,具有芳香性和刺激性,呈香组分以芳香化合物为主,典型代表为八角、桂皮、小茴香、丁香等。国内外广泛使用上述浓香型天然香辛料,尤其是在酱卤肉制品和发酵肉制品中。然而,目前对于天然香辛料赋香呈味机制的研究仍不够深入和系统。本文在查阅近年来国内外相关研究基础上,以典型的浓香型天然香辛料为代表,系统综述了浓香型天然香辛料的风味分析方法、风味特征及其关键风味成分。同时讨论了其对肉制品风味形成的影响:香辛料风味成分可以通过直接迁移进食物中对酱卤肉制品的风味产生影响,也可以通过抑制脂肪氧化和抗杂菌作用等方式改善发酵肉制品的风味。在此基础上,本文进一步总结了浓香型天然香辛料的赋香呈味机制,即香辛料中风味成分直接迁入食品中赋香;香辛料组分与食品基质发生生香反应;抑制风味前体物氧化进程;抑制致腐菌生长,改善不良风味的形成。通过对浓香型天然香辛料风味特征及赋香呈味机制总结,有利于科研工作者深入发掘浓香型天然香辛料调控食品风味形成机理,同时为食品企业,尤其是肉制品生产企业进一步合理开发、利用天然香辛料提供参考。

Strong-aroma natural spices are characterized by their strong aroma,possessing aromatic and irritating properties,with the main components being aromatic compounds.Typical representatives include star anise,cinnamon,fennel,and cloves.The aforementioned strong-aroma natural spices are widely used both domestically and internationally,especially in soy sauce stewed meat products and fermented meat products.Nonetheless,current research on the aroma-imparting and flavor-presenting mechanisms of natural spices remains insufficiently in-depth and systematic.This paper bases on a review of relevant domestic and international research in recent years,systematically summarizes the flavor analysis methods,flavor characteristics,and key flavor components of typical strong-aroma natural spices.It concurrently discusses their impact on the flavor formation of meat products:spice flavor components can influence the flavor of soy sauce stewed meat products by directly migrating into the food or by improving the flavor of fermented meat products through inhibiting fat oxidation and anti-bacterial effects.Building on this,the paper further elucidates the aroma-imparting and flavor-presenting mechanisms of strong-aroma natural spices,encompassing direct migration of flavor components into food for aroma enhancement,aroma-generating reactions between spice components and food matrices,inhibition of flavor precursor oxidation processes,and suppression of spoilage bacteria growth to ameliorate undesirable flavor formation.The summary of the flavor characteristics and aroma-imparting mechanisms of strong-aroma natural spices facilitates researchers in delving into the mechanisms by which these spices regulates food flavor formation and provides a reference for food enterprises,particularly meat product manufacturers,in further rational development and utilization of natural spices.