Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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ZHAO Wen-hua, WANG Gui-ying, WANG Xue-feng, CHENG Zhi-bin, GU Da-hai, XU Zhi-qiang, FAN Jiang-ping, PU Yue-hong, GE Chang-rong, LIAO Guo-zhou. Research Progress on Volatile Flavor Substances and Their Influencing Factors of Chicken[J]. Science and Technology of Food Industry, 2019, 40(21): 337-343,351. DOI: 10.13386/j.issn1002-0306.2019.21.055
Citation: ZHAO Wen-hua, WANG Gui-ying, WANG Xue-feng, CHENG Zhi-bin, GU Da-hai, XU Zhi-qiang, FAN Jiang-ping, PU Yue-hong, GE Chang-rong, LIAO Guo-zhou. Research Progress on Volatile Flavor Substances and Their Influencing Factors of Chicken[J]. Science and Technology of Food Industry, 2019, 40(21): 337-343,351. DOI: 10.13386/j.issn1002-0306.2019.21.055
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Research Progress on Volatile Flavor Substances and Their Influencing Factors of Chicken

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    • Abstract
  • Chicken is an important source of meat,which is popular among consumers for its unique flavor and high nutritional value. Chicken flavor is composed of water-soluble compounds in meat and volatile compounds formed by a series of complex chemical reactions during cooking. It is a characteristic indicator of the quality of chicken. This paper mainly introduces the formation of flavor substances in chicken,the types of flavor substances and the factors affecting the flavor of chicken,which provides a scientific theoretical basis for the formation mechanism of chicken flavor substances.
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