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.
Abstract
Mutton flavor is an important factor determining the quality of mutton and the main concern of con-sumers'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 vol-atile substances that determine mutton flavor and goaty flavor,such as aldehydes,alcohols,acids,esters,al-kanes,sulfur-containing compounds,4-alkyl branched chain fats and other flavor substances,and further dis-cussed 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.[Chinese Journal of Animal Nutrition,2024,36(11):6872-6881]
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