肉类研究2024，Vol.38Issue(8)：72-78,7.DOI:10.7506/rlyj1001-8123-20240508-104
禽肉及其制品中风味物质及形成途径研究进展
Research Progress on Flavor Compounds and Their Formation Pathways in Poultry Meat and Its Products
摘要
Abstract
Poultry meat plays an indispensable role in the diet of Chinese residents and is the second most consumed meat in China.Poultry meat and its products are rich in nutrients and have unique flavors,which are deeply loved by the public.Nowadays,with the improvement of living standards,the flavor and quality of poultry meat have become the focus of public attention.However,currently,there are few research reports on flavor precursors in poultry meat and its products,and existing analyses and overviews are less comprehensive and detailed.This article reviews the main flavor precursors,the formation pathways of flavor substances,and the main factors affecting the flavor of poultry meat,which provides a reference for improving the flavor of poultry meat,and provides a theoretical basis for promoting research on the flavor of poultry meat and the production and processing of poultry meat products.关键词
禽肉/风味前体物质/形成途径/影响因素Key words
poultry meat/flavor precursor substances/formation pathways/influential factors分类
轻工纺织引用本文复制引用
闫茜,王欣然,李成,王佳新,王晓艳,刘子夜,刘美玉..禽肉及其制品中风味物质及形成途径研究进展[J].肉类研究,2024,38(8):72-78,7.基金项目
河北省现代农业产业技术体系建设专项资金项目(HBCT2024260208) （HBCT2024260208）
北京市农林科学院青年基金项目(QNJJ202325) （QNJJ202325）
北京市农林科学院财政追加项目(KJCX20240510) （KJCX20240510）
