羊肉主要风味前体物质与羊肉风味的关系及影响因素的研究进展  

Research Progress on the Relationship Between Mutton Flavor Precursor Substance and Mutton Flavor and Influencing Factors

作　　者：孔园园 张雪莹 李发弟[1,2] 乐祥鹏 KONG Yuan-Yuan;ZHANG Xue-Ying;LI Fa-Di;YUE Xiang-Peng(State Key Laboratory of Grassland Agro-ecosystems/Laboratory of Grassland Livestock Innovation,Ministry of Agriculture and Rural Affairs/Engineering Research Center of Grassland Agriculture Ministry of Education/College of Pastoral Agriculture Science and Technology,Lanzhou University,Lanzhou 730020,China;Engineering Laboratory of Mutton Sheep Breeding and Reproduction Biotechnology in Gansu Province,Minqin 733300,China)

机构地区：[1]兰州大学草地农业生态系统国家重点实验室/农业农村部草牧业创新重点实验室/草地农业教育部工程研究中心/草地农业科技学院,兰州730020 [2]甘肃省肉羊繁育生物技术工程实验室,民勤733300

出　　处：《农业生物技术学报》2021年第8期1612-1621,共10页Journal of Agricultural Biotechnology

基　　金：国家自然科学基金(31872319);财政部和农业农村部:国家现代农业产业技术体系(CARS-38)。

摘　　要：羊肉具有胆固醇含量低、营养价值高、味道鲜美多汁等优良特点,但是因其有膻味,使部分消费者的接受程度降低。羊肉风味前体物质在烹饪加热过程中发生美拉德反应、脂质反应以及硫胺素热降解等呈味反应形成羊肉风味。本文综述了形成羊肉风味的风味前体物质、风味物质的产生途径、挥发性风味化合物,风味前体物质的研究技术,以及营养因素和遗传因素对羊肉风味的影响,为羊肉风味的研究提供一定理论依据。Mutton has low cholesterol content,high nutritional value,delicious and juicy taste and other excellent characteristics,while its taint smell reduces the acceptance of some consumers.The flavor of mutton is produced by the Maillard reaction,lipid reaction,thiamine thermal degradation of the flavor precursors during cooking and heating.The article summarized the flavor precursors that form the flavor of mutton,the production pathways of flavor substances,the volatile flavor compounds,the research techniques of flavor precursors and the influence of nutritional factors and genetic factors on the flavor of mutton,which provides a certain theoretical basis for the study of mutton flavor.

关 键 词：羊肉风味 影响因素 肌内脂肪 候选基因 

分 类 号：S8[农业科学—畜牧兽医] S81