National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Food Safety Key Laboratory of Liaoning Province, College of Food and Technology, Bohai University, Jinzhou 121013, China
Abstract：The dynamic migration of nutrients and the release of flavor molecules are important for the preparation of broth. Current research on broth focuses on its nutritional characteristics and flavor components. This paper interprets the migration patterns of key components such as protein, total sugar, fatty acid and nucleic acid in the cooking process of broth, and gives an overview of flavor adjustment depending on the dissolution of key components during the cooking of both. Moreover, it reviews the application of omics in studies on broth flavor. It is expected that this review will provide a theoretical basis for further research on the nutritional properties and flavor of broth.
关海宁，田艳丽，冯春梅，徐筱君，刘登勇，刁小琴. 肉源汤体形成过程中关键成分迁移规律与风味调节的研究进展[J]. 肉类研究, 2022, 36(2): 39-45.
GUAN Haining, TIAN Yanli, FENG Chunmei, XU Xiaojun, LIU Dengyong, DIAO Xiaoqin. Progress in Research on the Migration of Key Components and Flavor Regulation during the Cooking of Meat Broth. Meat Research, 2022, 36(2): 39-45.
2022, Vol. 36 
