风味前体物质在肉类风味形成中的作用及其影响因素  

The Role and Influencing Factors of Flavor Precursors in the Formation of Meat Flavor

作　　者：张莺莺 刁玉段 张佳杰 王洪洋 涂尾龙[1,2] 黄济 周杰珂 谈永松 ZHANG Yingying;DIAO Yuduan;ZHANG Jiajie;WANG Hongyang;TU Weilong;HUANG Ji;ZHOU Jieke;TAN Yongsong(Key Laboratory of Livestock and Poultry Resources(Pig)Evalua tion and Utilization,Ministry of Agriculture and Rural Affairs,Institute of Animal Husbandry&Veterinary Sciences,Shanghai Academy of Agricultural Sciences,Shanghai 201106;Shanghai Engineering Research Center of Breeding Pig,Shanghai 201106;College of Fisheries and Life Science,Shanghai Ocean University,Shanghai 201306)

机构地区：[1]上海市农业科学院畜牧兽医研究所,农业农村部畜禽资源(猪)评价利用重点实验室,上海201106 [2]上海种猪工程技术研究中心,上海201106 [3]上海海洋大学水产与生命学院,上海201306

出　　处：《上海畜牧兽医通讯》2024年第4期1-9,F0002,共10页Shanghai Journal of Animal Husbandry and Veterinary Medicine

基　　金：上海市农业科技创新项目(沪农科[B2023002])。

摘　　要：肉的风味是人们对肉中的风味物质所给出的综合感官印象,通过口腔味觉、鼻腔嗅觉及三叉神经感觉获得,对人们的消费选择具有重要影响。鲜肉中的风味前体物质是一种非挥发性成分,对熟肉的滋味和香气产生具有重要贡献。肉中的风味前体物质在烹饪加工过程中发生Maillard反应、脂质氧化和维生素降解等化学反应而生成风味物质。为促进肉类风味品质差异形成机制研究的进一步开展,本文综述了肉类主要风味前体物质在风味品质形成中的作用及影响肉类风味品质的因素。The meat flavor is the comprehensive sensory experience influenced by various flavor substances,perceived through taste,smell,and trigeminal nerve sensations.This sensory experience plays a crucial role in people′s consumption choice.The flavor precursors in fresh meat are non-volatile components,making significant contributions to the aroma of cooked meat.During the cooking process,flavor compounds in meat are generated through chemical reactions of flavor precursors,such as the Maillard reaction,lipid oxidation,and vitamin degradation.In order to promote further research on the formation mechanism of different meat flavors,this paper reviews the role of main flavor precursors in the formation of meat flavor quality and the factors affecting meat flavor quality.

关 键 词：风味 风味前体物质 挥发性有机化合物 影响因素 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]