肉制品中特征风味物质快速检测技术及应用研究进展

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Abstract：Characteristic flavor compounds in meat products notonly determine their sensory quality but also serve as criticalindicators for evaluating product qualityand authenticity.However，conventional analytical instruments such as chromatographyand massspectrometry have diffculty in meet the requirements for on-site detection.Therefore， this article focuses on thecharacteristic flavor compounds in meat productsand gives a systematic introduction to the basic principles of new rapid sensing technologies such as colorimetric，fluorescence，and electrochemical methods. Meanwhile，it systematically summarizes rapiddetection methods fortaste compounds （aminoacids，nucleotides，eptides， and carbohydrates）and odor compounds （total volatile basic nitrogen，thiophenols，aldehydes，and alcohols）and their applications.Althoughthese methodsarebothconvenientandeficient，therearestillseveralchallnges inthedetectionof flavorcompoundsifood，inudingdifltiesinistingusingstructuallsiilarompounds，trongmatrixitece， and alow degree of commercialization.Future research should focus on improving the detection accuracy，optimizing sensingplatforms，andintellgentintegration.Thisreviewprovidesareferencefortheapplicationanddevelopmentofrapid detection technologies in the quality control and safety monitoring of meat products.

Keywords：meat products;rapid detection; taste compounds;odor compounds DOI：10.7506/rlyj1001-8123-20250617-185

中图分类号：TS251.7 文献标志码：A 文章编号：1001-8123（2026）05-0090-10

肉制品风味是决定消费者接受度和产品市场竞争力的关键因素之一。（剩余29246字）