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| 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 |
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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.
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| [1] |
LU Lijuan, SHEN Hui, QI Wenhui, ZHANG Zhisheng, SHU Ying, WANG Han, ZHANG Xu, YANG Qingrui, YANG Tianyi. Advances in Pickering Emulsions Stabilized by Myofibrillar Proteins[J]. Meat Research, 2024, 38(4): 51-61. |
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2024, Vol. 38 
