羊肉挥发性风味物质形成路径及其调控研究进展  

Research Advance of Formation Pathway of Mutton Volatile Flavor Substances and Its Regulation

作　　者：梁蓉 赵宝 房义 钟荣珍[2] LIANG Rong;ZHAO Bao;FANG Yi;ZHONG Rongzhen(Key Laboratory of Animal Production and Product Quality and Safety of Ministry of Education,Jilin Agricultural University,Changchun 130118,China;Jilin Provincial Key Laboratory of Grassland Farming,Northeast Institute of Geography and Agroecology,Chinese Academy of Sciences,Jilin Provincial Feed Processing and Herbivorous Livestock Precision Feeding Cross-Regional Cooperation Science and Technology Innovation Center,Changchun 130102,China)

机构地区：[1]吉林农业大学动物生产及产品质量安全教育部重点实验室,长春130118 [2]中国科学院东北地理与农业生态研究所,吉林省草地畜牧重点实验室,吉林省饲料加工与草食家畜精准饲养跨区域合作科技创新中心,长春130102

出　　处：《动物营养学报》2024年第11期6872-6881,共10页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：国家自然科学基金区域创新发展联合基金(U23A20234,31972595);“科技兴蒙”行动重点专项(2022EEDSKJXM1-4);吉林科技发展计划项目(YDZJ202301ZYTS329);中国科学院A类战略先导专项子课题(XDA26040305,XDA26040302);吉林省创新创业人才项目(2023QN20)。

摘　　要：羊肉风味是决定羊肉品质的重要因素和消费者购买选择的主要关注点,其形成主要取决于羊肉中沉积的风味物质。改善羊肉风味是羊产业发展的基础,也是促进羊产业可持续发展的核心因素。因此,本文重点综述了决定羊肉香味及膻味的挥发性物质,如醛类、醇类、酸类、酯类、烷烃、含硫化合物、4-烷基支链脂肪酸等风味物质的形成路径,并进一步探讨了饲粮营养、羊肉风味前体物质、关键酶及风味候选基因等因素调控羊肉风味的作用,以期为未来提高羊肉品质和降低膻味的研究提供理论参考。Mutton flavor is an important factor determining the quality of mutton and the main concern of consumers’purchase choices.Its formation is mainly due to the deposition of volatile flavor substances in mutton.Improving mutton flavor is the basis of the development of the sheep industry and the core factor to promote the sustainable development of the sheep industry.Therefore,this paper focused on the formation pathways of volatile substances that determine mutton flavor and goaty flavor,such as aldehydes,alcohols,acids,esters,alkanes,sulfur-containing compounds,4-alkyl branched chain fats and other flavor substances,and further discussed the effects of dietary nutrition,mutton flavor precursors,key enzymes and flavor candidate genes on the regulation of mutton flavor,in order to provide theoretical reference for future research on improving mutton quality and reducing taint.

关 键 词：羊肉 风味物质 膻味 形成机理 调控 

分 类 号：S826[农业科学—畜牧学]