Research Progress on Volatile Flavor Compounds in Meat Products
CHEN Meihua, ZHANG Yuhong, ZHONG Zhengchang, HU Yun, CIREN Wangmu, CAO Hanwen, LI Zhaomin, WANG Shanshan
1. College of Food Science, Xizang Agricultural and Animal Husbandry University, Nyingchi 860000, China; 2. Institute of Agri-products Development and Food Sciences, Xizang Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850000, China
Abstract：Flavor is a critical indicator for evaluating the quality of meat products, and its formation mechanism involves the synergistic effect of complex volatile compounds. This paper systematically reviews the methods used in research on the flavor of meat products, covering the extraction, enrichment, detection and identification of volatile substances, with a focus on detection techniques for flavor substances including electronic nose, gas chromatography-mass spectrometry, gas chromatography-ion mobility spectrometry, and gas chromatography-olfactometry. Additionally, it delves into the characteristic flavor compounds of red meat (beef, pork and lamb) and white meat (poultry and aquatic products), and reveals the impact of various flavor compounds on the flavor characteristics of meat products. Moreover, this review examines the regulatory mechanism of processing methods (roasting and fermentation) on the composition of flavor compounds, providing a theoretical basis for the targeted flavor regulation and quality improvement of meat products. Future research should integrate multi-omics and intelligent analysis technologies to promote the construction and industrial application of flavor databases.
2026, Vol. 40 
