Recent Progress in Research on Volatile Flavor Compounds of Smoked Meat Products
LIU Dengyong1,2, WANG Xiao1, WU Jincheng1, ZOU Yufeng2, CAO Zhenxia1, ZHAO Zhinan1, CHEN Yu1, BAI Lu1
1.National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Technology, Bohai University, Jinzhou 121013, China; 2.Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, China
Abstract：Smoked meat products have a unique flavor that is dependent on the types, amounts and odor characteristics of volatile flavor compounds, which are affected by the smoking materials, equipment and process. In this paper, the types and formation pathways of volatile flavor compounds in smoked meat products and the factors that influence their formation are reviewed and the current knowledge of the formation mechanism is enriched. Problems existing in the processing of smoked meat products such as flavor deficiency (reduction of characteristic flavor compounds) are discussed aiming to provide theoretical support for controlling the flavor of smoked meat products.
刘登勇，王 逍，吴金城，邹玉峰，曹振霞，赵志南，陈 雨，白 璐. 肉制品烟熏风味物质研究进展[J]. 肉类研究, 2018, 32(10): 53-60.
LIU Dengyong, WANG Xiao, WU Jincheng, ZOU Yufeng, CAO Zhenxia, ZHAO Zhinan, CHEN Yu, BAI Lu. Recent Progress in Research on Volatile Flavor Compounds of Smoked Meat Products. Meat Research, 2018, 32(10): 53-60.
2018, Vol. 32 
