肉类研究2026，Vol.40Issue(8)：73-84,12.DOI:10.7506/rlyj1001-8123-20250915-291
羊肉挥发性成分的分析技术与影响因素研究进展
Research Progress on Analytical Techniques and Influencing Factors of Volatile Compounds in Lamb Meat
摘要
Abstract
Volatile compounds are the fundamental components of the overall aroma of lamb meat.Fresh lamb is characterized by a pure aroma,dominated by aldehydes and alcohols.Conversely,spoiled lamb emits unpleasant odors,with amines and sulfur-containing compounds as spoilage markers.Volatile components affect the quality and flavor acceptability of lamb,thus being the core basis for consumers'purchasing decisions.Improving lamb flavor is the basis for the development of the sheep husbandry and processing industries and also a key factor for enhancing the sustainable development of the animal husbandry industry.Therefore,this article summarizes the principal volatile compounds in lamb and provides a detailed analysis of their extraction methods,detection instruments,aroma contribution evaluation methods,and influencing factors,with the aim of providing a theoretical basis for enhancing lamb flavor quality.关键词
羊肉香气/挥发性成分/检测技术/提取Key words
lamb aroma/volatile components/detection technologies/extraction分类
轻工纺织引用本文复制引用
抄玉超,琚荧..羊肉挥发性成分的分析技术与影响因素研究进展[J].肉类研究,2026,40(8):73-84,12.基金项目
河南省高等学校重点科研计划项目(25B880023) （25B880023）
