Research Progress on Meat Flavor Substance and Detecting Technique

XIAO Zhi-chao; GE Chang-rong; ZHOU Guang-hong; ZHANG Wan-gang; LIAO Guo-zhou

doi:10.13386/j.issn1002-0306.2019.04.054

XIAO Zhi-chao, GE Chang-rong, ZHOU Guang-hong, ZHANG Wan-gang, LIAO Guo-zhou. Research Progress on Meat Flavor Substance and Detecting Technique[J]. Science and Technology of Food Industry, 2019, 40(4): 325-330. DOI: 10.13386/j.issn1002-0306.2019.04.054

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Research Progress on Meat Flavor Substance and Detecting Technique

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Meat flavor is main produced from the raw meat water-soluble lower molecule compounds and fatty acids, which are induced thermally. The non-volatile and volatiles components constituted the meat flavor with microscale, diversity and complexity, which is a leading factor determining the meat quality and purchasing decision of the consumer. Mechanism of meat flavor formation, factors that affect the meat flavor and the technology to detect meat flavor were presented in this paper. The aim of this review was to provide knowledge about analyzes the characterization of meat flavor substance and predict the future research of meat flavor tendency.

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Research Progress on Meat Flavor Substance and Detecting Technique

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