从机理到改良：肉品风味的影响因素与调控策略研究进展

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Abstract：This paper provides asystematic review ofthe mechanism by which fat influences the flavor of meat and the regulatorypathways involved.During meatcooking，lipidoxidation andits interaction with the Maillrdreactionproduce arange of volatileorganiccompounds，whichare keycontributors to meatflavor.Thisarticleoutlinesthe factors that affect meat flavor，includingfattacidcomposition，processing methods，andstorage conditions.Italso introduces the various techiques fordetecting meat flavor，suchas massspectrometry，ipidomics，and electronic nose.Finally，thereview summarizes thestrategies for improving meat flavor，aiming to provide theoreticalsupportforenhancing meat quality.

Keywords： fat; meat flavor; generation mechanism;influencing factors; improvement approaches DOI：10.7506/rlyj1001-8123-20250110-005

中图分类号：TS251.1 文献标志码：A 文章编号：1001-8123（2025）09-0078-07

引文格式：

吴杰，黎欣欣，吉叶标，等.从机理到改良：肉品风味的影响因素与调控策略研究进展[J].肉类研究，2025，39（9）：78-84. DOI：10.7506/rlyj1001-8123-20250110-005. http：//www.rlyj.net.cn

WU Jie，LI Xinxin，JIYebiao，et al.Meat flavor enhancement： acomprehensive reviewof formationmechanism，key influencingfactos，andregulatorysrategies[J].MeatResearch，2，9（9）：78-84.DOI：10.506/lyj0-812-20. http：//www.rlyj.net.cn

收稿日期：2025-01-10

风味是影响消费者购买肉类意愿的关键因素。（剩余18782字）