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
张莺莺 1刁玉段 1张佳杰 2王洪洋 1涂尾龙 1黄济 1周杰珂 1谈永松1
作者信息
- 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;上海种猪工程技术研究中心,上海 201106
- 2. 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;上海海洋大学水产与生命学院,上海 201306
- 折叠
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.
Abstract
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Key words
flavor/flavor precursors/volatile flavor compounds/influencing factor引用本文复制引用
基金项目
上海市农业科技创新项目(沪农科[B2023002])
出版年
2024
国家科技期刊平台
NSTL
万方数据