Beijing Key Laboratory of Flavor Chemistry and School of Light Industry, Beijing Technology and Business University (BTBU), Beijing 100048, China.
School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
Food Res Int. 2022 Jul;157:111385. doi: 10.1016/j.foodres.2022.111385. Epub 2022 May 19.
Early reviews focused on volatile compounds in cooked meat or meat products by GC-MS analysis. However, actually only a small number of odor-active activities, i.e., odorants, play roles in meat aroma. This review summarized in total 332 odorants identified in thermally cooked meat species (e.g., stewed pork) in the recent 40 years by GC-O through the search of relevant literatures. They included l57 compounds from the lipid degradation, 98 compounds from the Maillard reaction, 18 compounds from the interaction of the lipid degradation and the Maillard reaction (lipid-Maillard interaction), and 59 compounds from other sources, while the formation mechanisms are discussed based on the recent developments. Overall, the aliphatic aldehydes had the greatest number, followed by sulfur-containing compounds, nitrogen-containing heterocyclic compounds, oxygen-containing heterocyclic compounds, ketones, alcohols, etc. The frequently potent odorants in different cooked meat species are the short-chain aliphatic aldehydes of C-C carbons and 1-oceten-3-ol (or 1-octen-3-one) and sulfur-containing or nitrogen-containing heterocyclic compounds. PLS-DA analysis suggested variation of odorants among the cooked beef, pork, poultry, and sheep was more due to the lipid degradation than the Maillard reaction, and marginally due to the lipid-Maillard interaction. This review can be used as guidance in improving flavor of cooked meat and meat flavorings.
早期的综述主要集中在 GC-MS 分析烹饪肉类或肉类产品中的挥发性化合物。然而，实际上只有少数有气味活性的化合物，即气味物质，在肉香中起作用。本综述通过对相关文献的检索，总结了近 40 年来通过 GC-O 共鉴定出 332 种热加工肉类（如炖猪肉）中的气味物质。它们包括 157 种来自脂质降解的化合物、98 种来自美拉德反应的化合物、18 种来自脂质降解和美拉德反应相互作用（脂质-美拉德相互作用）的化合物和 59 种来自其他来源的化合物，同时基于最新的发展讨论了它们的形成机制。总的来说，脂肪族醛类化合物数量最多，其次是含硫化合物、含氮杂环化合物、含氧杂环化合物、酮类、醇类等。不同热加工肉类中经常出现的强力气味物质是 C-C 碳原子的短链脂肪族醛类和 1-辛烯-3-醇（或 1-辛烯-3-酮）以及含硫或含氮杂环化合物。PLS-DA 分析表明，牛肉、猪肉、家禽和羊肉烹饪后的气味变化更多地归因于脂质降解，而不是美拉德反应，略有归因于脂质-美拉德相互作用。本综述可用于指导改善熟肉和肉味香精的风味。
