畜禽肉风味品质及其营养调控策略研究进展

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Abstract：The flavorof meat products isacombinationoftaste andaromaatributes.Itschemical perceptionarises from the synergistic interactionbetween thegustatoryand olfactorysystems.Tastereceptors detectnon-volatileflavorcomponents such as amino acids，while volatilecompounds serve as primarystimuli forthe olfactory system.Their combined input establishes a holistic flavor perception.The generationof flavor compounds involves intricate biochemical pathways， basedonaminoacids，lipids，andother precursors.Flavorcomponentsaregenerated through degradation，oxidation，and otherreactions，contributing tothecharacteristicflavorofmeat products.Nutritionalinterventionstrategies，ncludingfeed optimizationand improved feeding regimens，canregulate the metabolism offlavor precursors，therebyinfluencingthe formation and release offlavor compounds.This review systematically examines the development mechanism and nutritional regulation strategies for meat flavor to provide a reference for enhancing meat product quality.

Keywords： livestock and poultrymeat; flavor quality;taste;aroma;volatile compounds; nutritional regulation DOI：10.7506/rlyj1001-8123-20250617-191

中图分类号：TS251.1 文献标志码：A 文章编号：1001-8123（2026）05-0073-09

随着消费者生活水平的不断提高，肉品消费偏好已从数量需求转向品质追求。（剩余26949字）