传统腊肉风味品质分析及调控技术研究进展

打开文本图片集

Research Progresson Analysis and Regulation Technologies for Flavor Quality of Traditional Chinese Bacon

GE Qianhui1， ZHANG Zhiyu1，DENG Qingling2，YANJunhao1， WANG Haibin13，LI Wuyue4，PENG Lijuan，3* （1.CollegeofFoodScienceandEngineering，WuhanPolytechnic University，Wuhan43023，China;2.ChangyangTujia

Autonomous CountyAnimal HusbandryandVeterinaryServiceCenter，Yichang443599，China;3.InstituteofMeatProceingand

Safety，WuhanPolytechnicUniversity，Wuhan430023，China;4.ChangyangHuiminFoodCo.Ltd.，Yichang443599，Cina）

Abstract：The flavor of traditional Chinese bacon is composed of taste compounds （such as amino acids，peptides and nucleotides）andvolatilecompounds （suchasaldehydes，ketones，alcohols，esters，andsulfur-ontainingcompounds）.Its formationis influencedbymultiplefactors includingraw meat，curingconditions，dryingconditions，smoking methods，and microbial actions.This review summarizes thecharacteristicflavorcompositionof traditional Chinese bacon and its key influencingfactors，and systematicallyelucidates theregulatory mechanisms of processng steps （curing，smoking，drying， andfermentation）onthetransformationofflavor precursors，thegenerationofkeyflavorcompounds，andthemolecular sensory properties.Itfurther disusses recent research progressonthe optimizationof processparameters， thedevelopment of targeted starter cultures，thecontrolof microenvironments，and the constructionof quality prediction models.This work aims toprovidearobust theoretical basis andanoperable technical pathway for the standardized production and precise flavor-quality regulation of traditional Chinese bacon.

Keywords： Chinese bacon; flavor substances; taste; odor; processing techniques; regulation technologies DOI：10.7506/rlyj1001-8123-20250617-180

中图分类号：TS251.5 文献标志码：A 文章编号：1001-8123（2026）06-0090-08

引文格式：

葛乾慧，张志钰，邓庆玲，等.传统腊肉风味品质分析及调控技术研究进展[J].肉类研究，2026，40（6）：90-97.DOI：10.7506/rlyj1001-8123-20250617-180.htp：//www.rlyj.net.cn

GE Qianhui，ZHANG Zhiyu，DENG Qingling，etal.Research progressonanalysis andregulation technologies forflavor qualityoftraditionalChinesebacon[J].MeatResearch，2026，40（6）：90-97.（inChinesewithEnglishbstract）DO：10.7506/ rlyj1001-8123-20250617-180.http：//www.rlyj.net.cn

收何口期：ZUZJ

基金项目：湖北省生猪产业链奖补资金项目（2024）

第一作者简介：葛乾慧（2002—）（ORCID：0009-0007-7001-225X），女，硕士研究生，研究方向为畜禽产品加工与品质控制。（剩余20714字）