Khan Muhammad Issa, Jo Cheorun, Tariq Muhammad Rizwan
Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agricultural and Life Science, Seoul National University, Seoul 151-921, South Korea; National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.
Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agricultural and Life Science, Seoul National University, Seoul 151-921, South Korea.
Meat Sci. 2015 Dec;110:278-84. doi: 10.1016/j.meatsci.2015.08.002. Epub 2015 Aug 8.
Flavor is the sensory impression sensed by taste and smell buds and is a leading factor determining the meat quality and purchasing decision of the consumer. Meat flavor is characteristic of volatiles produced as a result of reactions of non-volatile components that are induced thermally. The water soluble compounds having low molecular weight and meat lipids are important precursors of cooked meat flavor. The Maillard reaction, lipid oxidation, and vitamin degradation are leading reactions during cooking which develop meat flavor from uncooked meat with little aroma and bloody taste. The pre-slaughter and postmortem factors like animal breed, sex, age, feed, aging and cooking conditions contribute to flavor development of cooked meat. The objective of this review is to highlight the flavor chemistry, meat flavor precursors and factors affecting meat flavor precursors.
风味是由味蕾和嗅觉感受器感知到的感官印象，是决定肉质和消费者购买决策的主要因素。肉的风味是由非挥发性成分受热反应产生的挥发性物质所具有的特征。低分子量的水溶性化合物和肉类脂质是熟肉风味的重要前体物质。美拉德反应、脂质氧化和维生素降解是烹饪过程中的主要反应，这些反应能使几乎没有香气和血腥味的生肉产生肉香味。宰前和宰后因素，如动物品种、性别、年龄、饲料、成熟度和烹饪条件，都会影响熟肉的风味形成。本综述的目的是强调风味化学、肉味前体物质以及影响肉味前体物质的因素。
