肉风味前体物质与风味品质的关系研究进展  

Research Progress on the Relationship between Meat Flavor Precursors and Flavor

作　　者：李敬 杨媛媛[1,2] 赵青余 汤超华[1,2] 秦玉昌 张军民 LI Jing;YANG Yuanyuan;ZHAO Qingyu;TANG Chaohua;QIN Yuchang;ZHANG Junmin(State Key Laboratory of Animal Nutrition,Institute of Animal Science,Chinese Academy of Agricultural Sciences,Beijing 100193,China;Scientific Observing and Experiment Station of Animal Genetic Resources and Nutrition in North China of Ministry of Agriculture and Rural Affairs,Institute of Animal Science,Chinese Academy of Agricultural Sciences,Beijing 100193,China)

机构地区：[1]中国农业科学院北京畜牧兽医研究所,动物营养学国家重点实验室,北京100193 [2]中国农业科学院北京畜牧兽医研究所,农业农村部华北动物遗传资源与营养科学观测实验站,北京100193

出　　处：《中国畜牧杂志》2019年第11期1-7,共7页Chinese Journal of Animal Science

基　　金：国家重点研发计划项目（2018YFD050040001-02/03）;中国农业科学院科技创新工程协同创新任务主要农产品营养品质评价与调控（CAAS-XTCX20190025-8）;中国农业科学院科技创新工程（ASTIP-IAS12）

摘　　要：风味是重要的食用品质指标,良好的风味可引起人的食欲。肉的风味是烹调过程中风味前体物质、中间反应产物和降解产物经一系列复杂的化学反应形成的。肉风味前体物质是指鲜肉中对肉的香气形成起重要作用的非挥发性成分,主要包括水溶性风味前体物质和脂质。本文综述了主要的肉风味前体物质及其与风味品质的关系,为阐释风味品质形成差异的机理提供理论基础。Flavor is an important eating quality.An intense meat flavor greatly increases consumers’appetite.Meat flavor is generated during cooking through a complex series of chemical reactions between flavor precursors,intermediate reaction products and degradation products.Meat flavor precursors are the water-soluble,low molecular weight and non-volatile compounds that play an important role in the flavor formation,including water-soluble flavor precursors and lipids.The aim of this review is to provide an overview of the main meat flavor precursors in meat and to emphasize the relationship between meat flavor precursors and volatile compounds,which will provide a theoretical basis for further research of the mechanism of the flavor quality formation.

关 键 词：风味 肉风味前体物质 挥发性风味化合物 

分 类 号：S811[农业科学—畜牧学]