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| Meaty Flavors and Their Evaluation Methods |
| SUN Lian，XU Bao-cai，ZHOU Hui |
| State Key Laboratory of Meat Processing and Quality Control, Yurun Group, Nanjing 210041, China |
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Abstract In this paper, the changes and processing technologies of precursors of meaty flavors are systematically explored based on the formation mechanisms of meaty flavors via the Maillard reaction. Meanwhile, quality evaluation methods of meaty flavors based on instrumental analysis and sensory analysis are introduced. This paper will provide significant guidance for the production and applications in meat products of meaty flavors.
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2011, Vol. 25 
