肉汤中特征风味体系的形成机理及分析方法研究进展  

Recent Progress in the Formation Mechanism and Analytical Methods for Characteristic Flavor Compounds in Broth

作　　者：关海宁 徐筱君 孙薇婷 刘登勇 刁小琴 GUAN Haining;XU Xiaojun;SUN Weiting;LIU Dengyong;DIAO Xiaoqin(National and Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,Food Safety Key Laboratory of Liaoning Province,College of Food and Technology,Bohai University,Jinzhou 121013,China)

机构地区：[1]渤海大学食品科学与工程学院,辽宁省食品安全重点实验室,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁锦州121013

出　　处：《肉类研究》2021年第1期66-73,共8页Meat Research

基　　金：辽宁省教育厅科学技术研究项目(LJ2020010);渤海大学博士科研启动基金项目(05013/0520bs006);2020科技特派专项行动计划项目(2020JH5/10400009);辽宁省重点研发计划项目(2017205003)。

摘　　要：肉汤风味良好,营养丰富,而且具有一定的保健功效。本文从肉汤的营养价值、基本分类入手,重点阐述肉汤风味体系的形成机理、影响因素、肉汤在贮藏、加工过程中风味的变化规律以及用于鉴定肉汤风味的典型分析方法,简要阐述关键性风味的成分属性,为后期传统肉汤制品的加工、品质升级及风味研究提供一定的理论依据。Broth has a palatable flavor,rich nutrition and health benefits.Beginning with an overview of the nutritional value and basic classification of meat broth,this paper is focused on the formation mechanism of flavor compounds in broth,the factors influencing it,the pattern of changes in flavor compounds during storage and processing,and the traditional analytical methods for identifying broth flavor compounds.In addition,the key flavor components are briefly described.It is expected that this review will provide a theoretical basis for the processing and quality improvement of traditional Chinese meat soup and research on flavor compounds in broth.

关 键 词：肉汤 特征风味 形成机理 影响机制 分析方法 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]