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