Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine Vienna, Veterinärplatz 1, 1210 Vienna, Austria.
FFoQSI GmbH-Austrian Competence Centre for Feed and Food Quality, Safety and Innovation, Technopark 1C, 3430 Tulln, Austria.
Molecules. 2022 Oct 8;27(19):6703. doi: 10.3390/molecules27196703.
The volatile composition and odor of meat and meat products is based on the precursors present in the raw meat. These are influenced by various pre-slaughter factors (species, breed, sex, age, feed, muscle type). Furthermore, post-mortem conditions (chiller aging, cooking conditions, curing, fermentation, etc.) determine the development of meat volatile organic compounds (VOCs). In this review, the main reactions leading to the development of meat VOCs such as the Maillard reaction; Strecker degradation; lipid oxidation; and thiamine, carbohydrate, and nucleotide degradation are described. The important pre-slaughter factors and post-mortem conditions influencing meat VOCs are discussed. Finally, the pros, cons, and future perspectives of the most commonly used sample preparation techniques (solid-phase microextraction, stir bar sorptive extraction, dynamic headspace extraction) and analytical methods (gas chromatography mass spectrometry and olfactometry, as well as electronic noses) for the analysis of meat VOCs are discussed, and the continued importance of sensorial analysis is pinpointed.
肉和肉类产品的挥发性成分和气味取决于生肉中存在的前体。这些前体受各种屠宰前因素（物种、品种、性别、年龄、饲料、肌肉类型）的影响。此外，死后条件（冷藏老化、烹饪条件、腌制、发酵等）决定了肉挥发性有机化合物（VOCs）的发展。在这篇综述中，描述了导致肉 VOCs 发展的主要反应，如美拉德反应；斯特克尔降解；脂质氧化；硫胺素、碳水化合物和核苷酸降解。讨论了影响肉 VOCs 的重要屠宰前因素和死后条件。最后，讨论了用于分析肉 VOCs 的最常用样品制备技术（固相微萃取、搅拌棒吸附萃取、动态顶空萃取）和分析方法（气相色谱质谱联用和嗅闻法以及电子鼻）的优缺点和未来展望，并指出感官分析的持续重要性。
