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| Advances in Rapid Detection Technologies and Their Applications for Characteristic Flavor Compounds in Meat Products |
| SHI Jiahui, HUANG Jiashuo, YANG Weixi, WANG Yanbo, LI Wenlu |
| School of Food and Health, Beijing Technology and Business University, Beijing 100048, China |
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Abstract Characteristic flavor compounds in meat products not only determine their sensory quality but also serve as critical indicators for evaluating product quality and authenticity. However, conventional analytical instruments such as chromatography and mass spectrometry have difficulty in meet the requirements for on-site detection. Therefore, this article focuses on the characteristic flavor compounds in meat products and gives a systematic introduction to the basic principles of new rapid sensing technologies such as colorimetric, fluorescence, and electrochemical methods. Meanwhile, it systematically summarizes rapid detection methods for taste compounds (amino acids, nucleotides, peptides, and carbohydrates) and odor compounds (total volatile basic nitrogen, thiophenols, aldehydes, and alcohols) and their applications. Although these methods are both convenient and efficient, there are still several challenges in the detection of flavor compounds in food, including difficulties in distinguishing structurally similar compounds, strong matrix interferences, and a low degree of commercialization. Future research should focus on improving the detection accuracy, optimizing sensing platforms, and intelligent integration. This review provides a reference for the application and development of rapid detection technologies in the quality control and safety monitoring of meat products.
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2026, Vol. 40 
