中国畜牧杂志2025，Vol.61Issue(5)：95-102,8.DOI:10.19556/j.0258-7033.20240410-06
氨基酸的呈味机制及其对肉品风味的影响研究进展
Research Progress on Amino Acid Flavor Mechanism and Its Impact on Meat Flavor
摘要
Abstract
Amino acids are the basic components of protein,with the regulation of immune,nervous system and other physiological functions,the majority of the amino acids and their salts can be umami,sweet or bitter,thereby playing an important role in the taste of food.Flavor amino acids were widely used in livestock production to improve the growth performance and meat flavor in livestock and poultry.Therefore,this paper reviewed the mechanism of amino acid flavor,the influence of amino acid on meat flavor and the detection methods of meat flavor substances,so as to provide reference for the application of amino acid in the regulation of meat flavor.关键词
氨基酸/肉品风味/呈味机制/风味检测Key words
Amino acid/Flavor/Flavor mechanism/Flavor detection分类
农业科技引用本文复制引用
殷运菊,郭秋平,方正锋,李凤娜..氨基酸的呈味机制及其对肉品风味的影响研究进展[J].中国畜牧杂志,2025,61(5):95-102,8.基金项目
国家自然科学基金委创新发展联合基金重点项目(U22A20516) （U22A20516）
长沙市科技重大专项(kh2401015) （kh2401015）
