Shahidi F, Rubin L J, D'Souza L A
Crit Rev Food Sci Nutr. 1986;24(2):141-243. doi: 10.1080/10408398609527435.
Flavor is an important quality attribute which relates to the organoleptic characteristics of meat. Although perception of flavor is a complex phenomenon, odor is the most important single factor contributing to the overall characteristics of flavor. A large number of compounds have been identified in the volatile fraction of red meats and poultry. An overview of the chemical constituents present in the volatiles of beef, pork, mutton, and chicken is presented according to species and arranged by chemical class--hydrocarbons, alcohols, acids, aldehydes, ketones, sulfides, heterocyclic compounds, etc. The volatile components of cured and uncured pork are compared. The field of meat flavor is assessed in terms of what has been accomplished and the direction in which it may proceed. Techniques for analysis of these volatiles are briefly described.
风味是与肉类感官特性相关的重要质量属性。尽管风味感知是一个复杂的现象，但气味是构成风味整体特征的最重要单一因素。在红肉和禽肉的挥发性成分中已鉴定出大量化合物。本文根据种类并按化学类别——碳氢化合物、醇类、酸类、醛类、酮类、硫化物、杂环化合物等，对牛肉、猪肉、羊肉和鸡肉挥发物中的化学成分进行了概述。比较了腌制和未腌制猪肉的挥发性成分。从已取得的成果和可能发展的方向对肉类风味领域进行了评估。简要描述了这些挥发物的分析技术。
