烤制羊肉加工工艺及挥发性风味物质的研究进展

烤制羊肉是我国一种特色的传统肉制品，因其风味独特而深受消费者喜爱。但当前我国烤制羊肉生产多以手工作坊为主，质量不统一且存在食品安全问题，很大程度上限制了烤制羊肉的发展。加工工艺会影响产品的风味，风味极大程度决定了消费者对于食品的接受程度，目前已有研究主要从原料肉的选择、加工工艺的优化及风味物质等方面进行研究。本文就烤制羊肉目前工艺现状，对烤制羊肉的挥发性风味物质来源及电子鼻、气相色谱-质谱联用、气相色谱-离子迁移谱等检测方法进行概述，以期为我国烤制羊肉产业的发展提供一定的参考。

Research Progress on Processing Technology and Volatile Flavor Substances of Roasted Mutton

Roasted mutton is a traditional Chinese meat product which is loved by consumers because of its unique flavor. However, in China, roasted mutton is currently mostly produced in manual workshops, unified quality standards are lacking and there are many food safety problems with roasted mutton, which largely limit the development of the roasted mutton industry. The processing technology affects the flavor of the product, which in turn greatly determines the consumers’ acceptance. Current research on roasted mutton focuses on the selection of raw meat, the optimization of processing technology, and flavor substances. Based on the current research status of the processing technology of roasted mutton, the sources of volatile flavor substances of roasted mutton and the applications of electronic nose, gas chromatography-mass spectrometry (GC-MS), and GC-ion mobility spectrometry (GC-IMS) in the detection of volatile flavor substances of roasted mutton are summarized, in order to provide useful information for the development of China’s roasted mutton industry.