Research Progress on Analytical Techniques for Detection of Meat Flavor Substances
DU Chunlin, ZHAO Chunping, TAN Ya
1.Guizhou Institute of Animal Husbandry and Veterinary, Guiyang 550005, China; 2.Guizhou Local Pig Protection and Breeding Engineering Research Center, Guiyang 550005, China
Abstract：Meat flavor is an important sensory parameter which mainly determines the sensory characteristics of meat, and also an important factor affecting meat taste and consumer acceptance. In the past, flavor substances were often detected by olfactory analysts. In recent years, significant progress has been made in developing analytical techniques for the detection of meat flavor substances. The commonly used techniques are chemical analysis, including high performance liquid chromatography and gas chromatography, which can accurately determine the types and contents of flavor substances in meat. In addition, the development of mass spectrometry provides new methods and tools for the analysis of meat flavor substances. At present, the two methods are often combined for use. Another commonly used method is nuclear magnetic resonance, which has the advantages of non-destructive, high resolution, and multi-parameter analysis in the detection of flavor substances. In summary, chromatography-mass spectrometry and nuclear magnetic resonance are commonly used techniques for meat flavor detection. This paper summarizes their principles, advantages and disadvantages in order to provides a theoretical basis for the study of meat flavor substances.
杜春林，赵春萍，谭 娅. 肉类风味物质检测技术研究进展[J]. 肉类研究, 2023, 37(8): 46-51.
DU Chunlin, ZHAO Chunping, TAN Ya. Research Progress on Analytical Techniques for Detection of Meat Flavor Substances. Meat Research, 2023, 37(8): 46-51.
2023, Vol. 37 
