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| Recent Progress in the Formation Mechanism and Analytical Methods for Characteristic Flavor Compounds in Broth |
| GUAN Haining, XU Xiaojun, SUN Weiting, LIU Dengyong*, DIAO Xiaoqin |
| National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Food Safety Key Laboratory of Liaoning Province, College of Food and Technology, Bohai University, Jinzhou 121013, China |
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Abstract Broth has a palatable flavor, rich nutrition and health benefits. Beginning with an overview of the nutritional value and basic classification of meat broth, this paper is focused on the formation mechanism of flavor compounds in broth, the factors influencing it, the pattern of changes in flavor compounds during storage and processing, and the traditional analytical methods for identifying broth flavor compounds. In addition, the key flavor components are briefly described. It is expected that this review will provide a theoretical basis for the processing and quality improvement of traditional Chinese meat soup and research on flavor compounds in broth.
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2021, Vol. 35 
