气味指纹技术在肉品品质及安全检测中的应用

气味指纹技术是借助色谱、质谱以及传感器等技术手段，结合多元统计分析方法，对挥发性化合物进行分析用以表征样品信息的技术。近年来在食品中的应用领域越来越活跃，本文简要介绍气味指纹技术(odor fingerprint technique)，主要包括电子鼻技术、气质联用技术及其数据处理方法，综述其在肉品品质及安全检测中的应用，具体阐述其在肉品新鲜度、风味和微生物检测中的应用。同时展望气味指纹技术在肉品品质及安全检测中的存在问题及发展前景，为更好应用该技术对肉品质量安全控制提供参考。

A Review on Application of Odor Fingerprint Technology in Detection of Meat Quality and Safety

Odor fingerprint technology is defined as a technology to analyze the volatile compounds by sensors, chromatography and mass spectrometry combined with multivariate statistical analysis for characterizing sample information. This technology is widely studied and applied in foods. In this paper, odor fingerprint technology is briefly introduced, which includes electronic nose, gas chromatography-mass spectrometry and data analysis. Meanwhile, application of odor fingerprint technology in the detection of meat quality and safety is reviewed. Moreover, its application in meat freshness test, flavor test, and microbial detection are also summarized. Furthermore, current problems and developmental perspectives of this technology in the detection of meat quality and safety are also discussed, which will provide theoretical references for quality and safety control of meat products.