肉的风味物质及其检测技术研究进展

Research Progress on Meat Flavor Substance and Detecting Technique

肉品的风味特佂是决定其品质的重要指标之一,肉的风味物质主要是由肉中水溶性小分子化合物和脂肪酸经热诱导后形成非挥发性的滋味物质和挥发性的气味物质构成,具有微量性、多样性和复杂性的特点。风味好坏直接影响肉品质及消费选择。本文主要介绍肉品风味物质的形成途径、影响因素及其检测分析技术,展望肉品风味研究趋势,为肉品风味物质研究提供理论指导依据。

Meat flavor is main produced from the raw meat water-soluble lower molecule compounds and fatty acids,which are induced thermally. The non-volatile and volatiles components constituted the meat flavor with microscale,diversity and complexity,which is a leading factor determining the meat quality and purchasing decision of the consumer.Mechanism of meat flavor formation,factors that affect the meat flavor and the technology to detect meat flavor were presented in this paper.The aim of this review was to provide knowledge about analyzes the characterization of meat flavor substance and predict the future research of meat flavor tendency.