肉制品烟熏风味物质研究进展

烟熏肉制品具有独特的烟熏风味。烟熏风味主要由挥发性风味物质的种类、含量和气味特性决定，受烟熏材料、烟熏设备和烟熏工艺等因素影响。本文阐述了烟熏特征挥发性风味物质的种类、形成途径与影响因素，丰富了肉制品烟熏风味的形成机制，并就目前烟熏肉制品加工中存在的问题，如风味缺失（特征风味物质的减少）等进行分析，以期为肉制品烟熏风味的调控提供参考。

Recent Progress in Research on Volatile Flavor Compounds of Smoked Meat Products

Smoked meat products have a unique flavor that is dependent on the types, amounts and odor characteristics of volatile flavor compounds, which are affected by the smoking materials, equipment and process. In this paper, the types and formation pathways of volatile flavor compounds in smoked meat products and the factors that influence their formation are reviewed and the current knowledge of the formation mechanism is enriched. Problems existing in the processing of smoked meat products such as flavor deficiency (reduction of characteristic flavor compounds) are discussed aiming to provide theoretical support for controlling the flavor of smoked meat products.