发酵水产品特征滋味形成机理及研究进展

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Research Progress on the Formation Mechanism of the Characteristic Taste of Fermented Aquatic Products

ZHANG Wenhao，LENG Wei， ZHANG Longteng，HE Yanfu， LI Chuan，LI Qian* （School ofFood Scienceand Engineering，HainanUniversity，Haikou 570228，China）

Abstract： Fermented aquatic products are rich in taste compounds，including free amino acids，smallpeptides，and nucleotides，whichcontribute totheirunique flavorprofiles thatarehighlyappreciatedbyconsumers.Thetaste formation mechanism involves complex biochemical processes influenced by multiple factors，such as raw material properties， microbialcomposition，saltcontent，fermentationenvironment，andprocesing techniques.Atpresent，flavorevaluation primarilyrelies on sensory analysis and electronic tongue detection.With technological advancements，omicsapproaches now enable the predictionand analysis of thetasteoffermentedaquatic products in termsof microbialcommunitystructure， geneticinformation，proteinfunction，and metabolicpathways.Moreover，theintegrationof multi-omics technologies can more comprehensively reveal thecorrelation network of“microorganism-metabolic pathway-taste compound".This reviewsystematicallysummarizes the tastecharacteristicsoffermentedaquaticproductsandtheirevaluationmethodsand influencingfactors，withaparticularfocus ontheapplicationofomics technologies inelucidating theformationmechanism of taste and taste compounds.Current challenges and future prospects in this field are also discussed.

Keywords： fermented aquatic products; taste; taste compounds;formation mechanism;omics technology DOI：10.7506/rlyj1001-8123-20250623-200

中图分类号：TS254.5 文献标志码：A 文章编号：1001-8123（2026）06-0068-12引文格式：

张文豪，冷巍，张龙腾，等．发酵水产品特征滋味形成机理及研究进展[J].肉类研究，2026，40（6）：68-79.DOI：10.7506/rlyj1001-8123-20250623-200. http：//www.rlyj.net.cn

ZHANG Wenhao，LENG Wei，ZHANGLongteng，etal.Research progressonthe formation mechanismof the characteristictasteoffermentedaquaticproducts[J].MeatResearch，2026，40（6）：68-79.DOI：10.7506/rlyj1001-8123-20250623-200.http：//www.rlyj.net.cn

收稿日期：2025-06-23

基金项目：国家自然科学基金青年科学基金项目（C类）（32502082）；海南省自然科学基金面上项目（325MS010）；海南大学校级科研启动经费项目（XJ2300006284）

第一作者简介：张文豪（2002—）（ORCID：009-0003-6770-8927），男，硕士研究生，研究方向为水产品加工与贮藏。（剩余36377字）