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| Research Progress on Analysis and Regulation Technologies for Flavor Quality of Traditional Chinese Bacon |
| GE Qianhui, ZHANG Zhiyu, DENG Qingling, YAN Junhao, WANG Haibin, LI Wuyue, PENG Lijuan |
| 1. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; 2. Changyang Tujia Autonomous County Animal Husbandry and Veterinary Service Center, Yichang 443599, China; 3. Institute of Meat Processing and Safety, Wuhan Polytechnic University, Wuhan 430023, China; 4. Changyang Huimin Food Co. Ltd., Yichang 443599, China |
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Abstract The flavor of traditional Chinese bacon is composed of taste compounds (such as amino acids, peptides and nucleotides) and volatile compounds (such as aldehydes, ketones, alcohols, esters, and sulfur-containing compounds). Its formation is influenced by multiple factors including raw meat, curing conditions, drying conditions, smoking methods, and microbial actions. This review summarizes the characteristic flavor composition of traditional Chinese bacon and its key influencing factors, and systematically elucidates the regulatory mechanisms of processing steps (curing, smoking, drying, and fermentation) on the transformation of flavor precursors, the generation of key flavor compounds, and the molecular sensory properties. It further discusses recent research progress on the optimization of process parameters, the development of targeted starter cultures, the control of microenvironments, and the construction of quality prediction models. This work aims to provide a robust theoretical basis and an operable technical pathway for the standardized production and precise flavor-quality regulation of traditional Chinese bacon.
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2026, Vol. 40 
