Research Progress on Flavor Compounds and Their Formation Pathways in Poultry Meat and Its Products
YAN Xi, WANG Xinran, LI Cheng, WANG Jiaxin, WANG Xiaoyan, LIU Ziye, LIU Meiyu
1. School of Life Sciences and Food Engineering, Hebei University of Engineering, Handan 056000, China; 2. Institute of Quality Standards and Testing Technology, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
Abstract：Poultry meat plays an indispensable role in the diet of Chinese residents and is the second most consumed meat in China. Poultry meat and its products are rich in nutrients and have unique flavors, which are deeply loved by the public. Nowadays, with the improvement of living standards, the flavor and quality of poultry meat have become the focus of public attention. However, currently, there are few research reports on flavor precursors in poultry meat and its products, and existing analyses and overviews are less comprehensive and detailed. This article reviews the main flavor precursors, the formation pathways of flavor substances, and the main factors affecting the flavor of poultry meat, which provides a reference for improving the flavor of poultry meat, and provides a theoretical basis for promoting research on the flavor of poultry meat and the production and processing of poultry meat products.
闫 茜，王欣然，李 成，王佳新，王晓艳，刘子夜，刘美玉. 禽肉及其制品中风味物质及形成途径研究进展[J]. 肉类研究, 2024, 38(8): 72-78.
YAN Xi, WANG Xinran, LI Cheng, WANG Jiaxin, WANG Xiaoyan, LIU Ziye, LIU Meiyu. Research Progress on Flavor Compounds and Their Formation Pathways in Poultry Meat and Its Products. Meat Research, 2024, 38(8): 72-78.
2024, Vol. 38 
