肉类研究2026，Vol.40Issue(6)：68-79,12.DOI:10.7506/rlyj1001-8123-20250623-200
发酵水产品特征滋味形成机理及研究进展
Research Progress on the Formation Mechanism of the Characteristic Taste of Fermented Aquatic Products
摘要
Abstract
Fermented aquatic products are rich in taste compounds,including free amino acids,small peptides,and nucleotides,which contribute to their unique flavor profiles that are highly appreciated by consumers.The taste formation mechanism involves complex biochemical processes influenced by multiple factors,such as raw material properties,microbial composition,salt content,fermentation environment,and processing techniques.At present,flavor evaluation primarily relies on sensory analysis and electronic tongue detection.With technological advancements,omics approaches now enable the prediction and analysis of the taste of fermented aquatic products in terms of microbial community structure,genetic information,protein function,and metabolic pathways.Moreover,the integration of multi-omics technologies can more comprehensively reveal the correlation network of"microorganism-metabolic pathway-taste compound".This review systematically summarizes the taste characteristics of fermented aquatic products and their evaluation methods and influencing factors,with a particular focus on the application of omics technologies in elucidating the formation mechanism of taste and taste compounds.Current challenges and future prospects in this field are also discussed.关键词
发酵水产品/滋味/呈味物质/形成机理/组学技术Key words
fermented aquatic products/taste/taste compounds/formation mechanism/omics technology分类
轻工纺织引用本文复制引用
张文豪,冷巍,张龙腾,何燕富,李川,李倩..发酵水产品特征滋味形成机理及研究进展[J].肉类研究,2026,40(6):68-79,12.基金项目
国家自然科学基金青年科学基金项目(C类)(32502082) （C类）
海南省自然科学基金面上项目(325MS010) （325MS010）
海南大学校级科研启动经费项目(XJ2300006284) （XJ2300006284）
