Umami flavor is the most concerned flavor feature of pork.It is of great significance to analyze the material and mechanism of the formation of umami flavor for the improvement and regulation of pork flavor quality.In this pa-per,the contribution of free amino acids,flavor nucleotides and flavor peptides and their interactions to the formation of pork umami were reviewed from the perspective of food umami and perception process.The influences of protein a-mino acid metabolism,energy metabolism and muscle fiber type on the formation of pork flavor were analyzed from both in vivo and postmortem levels,and the related controlling genes and molecular pathways were also discussed.It is expected to provide new scientific basis and ideas for quality pork flavor breeding and nutrition regulation.
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