食品工业科技2024，Vol.45Issue(6)：352-361,10.DOI:10.13386/j.issn1002-0306.2023040114
基于分子感官科学的肉制品风味研究进展
Research Progress of Meat Product Flavor Based on Molecular Sensory Science
摘要
Abstract
Meat products contain a large number of flavor compounds(mainly aroma and taste compounds),but only a few of them affect the final flavor of the product.How to isolate and identify the key aroma or taste compounds from a large number of flavor compounds is a hot issue in the research on the flavor and quality of meat products.Molecular sensory science is a systematic science that integrates analytical chemistry,food sensory evaluation and other disciplines.Its research methods can solve the above problems well.In this paper,the application of molecular sensory science in meat products and the advantages and disadvantages of different analytical techniques are summarized.Meanwhile,the evaluation methods of molecular sensory science are expounded,and the importance of recombination and deletion experiments to further confirm the key flavor components are highlighted.This review provides a certain practical reference and theoretical basis for the research in the field of meat flavor and sensory technology innovation.关键词
分子感官科学/肉制品/关键风味化合物/气相色谱-质谱法/气相色谱-嗅闻法/液相色谱-质谱法Key words
molecular sensory science/meat product/key flavor compounds/gas chromatography-mass spectrometry(GC-MS)/gas chromatography-olfactometry(GC-O)/liquid chromatography-mass spectrometry(LC-MS)分类
轻工纺织引用本文复制引用
关海宁,赵士发,刘登勇,刁小琴,闵爽..基于分子感官科学的肉制品风味研究进展[J].食品工业科技,2024,45(6):352-361,10.基金项目
烹饪科学四川省高等学校重点实验室2022年度资助项目(PRKX2022Z10) （PRKX2022Z10）
辽宁省"揭榜挂帅"科技计划项目(2022JH1/10900011,2021JH1/10400033) （2022JH1/10900011,2021JH1/10400033）
沈阳市关键技术攻关"揭榜挂帅"专项(2022210706000280) （2022210706000280）
渤海大学博士科研启动基金项目(05013/0520bs007). （05013/0520bs007）
