從機(jī)理到改良：肉品風(fēng)味的影響因素與調(diào)控策略研究進(jìn)展

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Abstract：This paper provides asystematic review ofthe mechanism by which fat influences the flavor of meat and the regulatorypathways involved.During meatcooking，lipidoxidation andits interaction with the Maillrdreactionproduce arange of volatileorganiccompounds，whichare keycontributors to meatflavor.Thisarticleoutlinesthe factors that affect meat flavor，includingfattacidcomposition，processing methods，andstorage conditions.Italso introduces the various techiques fordetecting meat flavor，suchas massspectrometry，ipidomics，and electronic nose.Finally，thereview summarizes thestrategies for improving meat flavor，aiming to provide theoreticalsupportforenhancing meat quality.

Keywords： fat; meat flavor; generation mechanism;influencing factors; improvement approaches DOI：10.7506/rlyj1001-8123-20250110-005

中圖分類號(hào)：TS251.1 文獻(xiàn)標(biāo)志碼：A 文章編號(hào)：1001-8123（2025）09-0078-07

引文格式：

吳杰，黎欣欣，吉葉標(biāo)，等.從機(jī)理到改良：肉品風(fēng)味的影響因素與調(diào)控策略研究進(jìn)展[J].肉類研究，2025，39（9）：78-84. DOI：10.7506/rlyj1001-8123-20250110-005. http：//www.rlyj.net.cn

WU Jie，LI Xinxin，JIYebiao，et al.Meat flavor enhancement： acomprehensive reviewof formationmechanism，key influencingfactos，andregulatorysrategies[J].MeatResearch，2，9（9）：78-84.DOI：10.506/lyj0-812-20. http：//www.rlyj.net.cn

收稿日期：2025-01-10

風(fēng)味是影響消費(fèi)者購(gòu)買肉類意愿的關(guān)鍵因素。（剩余18782字）