畜禽肉中风味物质检测方法研究进展

肉品风味物质组成及含量的研究对评价肉品质量、鉴别肉品掺假、改进肉制品加工工艺及提高肉制品价值均具有重要意义。目前关于肉品风味物质检测技术众多,包括高效液相色谱、电子鼻、气相色谱-质谱联用技术、气相色谱-离子迁移谱、气相色谱嗅闻技术,这些技术具有各自的优势。通过对常用的风味物质检测技术的工作原理、应用、优缺点等方面展开阐述,以期对相关研究提供技术参考。

Research Progress of Detection Methods of Flavor Substances in Livestock and Poultry Meat

Research on the composition and content of flavor substances in meat is of great significance to evaluate the quality of meat, identify meat adulteration, improve the processing technology, and increase the value of meat products. At present, there are many techniques for detecting flavor substances in meat, including liquid chromatography, electronic nose, gas chromatography-mass spectrometry, gas ion migration spectrum, and gas chromatography-olfaction technology, while each technique has its own merits. In this review, the working principle, application, advantages and disadvantages of commonly used flavor detection technologies are expounded in order to provide technical references for related research.