肉制品挥发性风味物质研究进展
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Research Progresson VolatileFlavorCompoundsinMeat Products
CHEN Meihua12，ZHANGYuhong2，ZHONG Zhengchang，HUYun2，RENWangmu’，CAOHanwen2，IZhaomin²，WANGSaan* （1.College ofFood Science，Xizang AgriculturalandAnimal Husbandry University，Nyingchi86oo，China; 2.Institute of Agri-products Development and Food Sciences， Xizang Academy of Agricultural and Animal Husbandry Sciences，Lhasa85ooo0，China）
Abstract：Flavorisacritical indicatorforevaluatingthequalityof meat products，anditsformationmechanism involves the synergistic efect of complex volatile compounds.This paper systematicall reviews the methods used in research on theflavorofmeatproducts，covering theextraction，enrichment，detectionand identificationofvolatilesubstances，with afocus on detection techniques for flavor substances including electronic nose，gas chromatography-massspectrometry， gaschromatography-ionmobilityspectrometry，andgas chromatography-olfactometry.Additionally，itdelves intothe characteristicflavorcompoundsofredmeat（eef，porkandlamb）andwhite meat （poultryandaquatic products），andreveals theimpactof various flavor compoundsonthe flavor characteristicsof meat products.Moreover，thisreview examines the regulatory mechanism of processing methods （roasting and fermentation）on the composition of flavor compounds， providinga theoreticalbasis forthetargeted flavorregulationandquality improvementof meat products.Futureresearch shouldintegratemulti-omicsandinteligentanalysistchnologiestopromotetheconstructionandindustrialapplicationof flavor databases.
Keywords： meat products; volatile flavor compounds; flavor description; identification methods
DOI：10.7506/rlyj1001-8123-20250623-206
中图分类号：TS251.5 文献标志码：A 文章编号：1001-8123（2026）07-0081-13 引文格式：
陈美桦，张玉红，钟政昌，等.肉制品挥发性风味物质研究进展[J].肉类研究，2026，40（7）：81-93.DOI：10.7506/rlyj1001- 8123-20250623-206.http：//www.rlyj.net.cn
CHEN Meihua， ZHANG Yuhong，ZHONG Zhengchang，etal.Research progress on volatile flavor compounds inmeat products[J].MeatResearch，026，407）：81-93.（inChinesewithEnglishabstract）DO：107506/lyj100-812-2025062-06. http：//www.rlyj.net.cn
收稿日期：2025-06-23
基金项目：“十四五”国家重点研发计划重点专项（2022YFD1302105）；西藏自治区财政项目（XZNKYSPS-2024-C-047；XZCZ-SS-2025-008）
第一作者简介：陈美桦（1999—）（ORCID：009-0007-5104-9954），女，硕士研究生，研究方向为食品加工与安全。（剩余36682字）