Abstract：
Historically, consumer acceptance of beef was determined by tenderness. Developments in genetics and management over the last couple of decades have improved tenderness to the point that it is secondary to other factors in beef\'s taste. Flavor, however, is an extraordinarily complex taste attribute dependent on biological sensors in the mouth, sinus cavity, and jaws. The culinary industry has recently focused on innovative ways to give consumers new products satisfying their curiosity about different foods, especially proteins. Competition from plant-based, cell-based, and even other animal-based proteins provides diversity in consumers\' ability to select a protein that satisfies their desire to include unique products in their diet. Consequently, the beef industry has focused on flavor for the last 10 to 15 years to determine whether it can provide the guardrails for beef consumption in the future. The U.S. beef industry formed a Flavor Working Group in 2012 composed of the authors listed here to investigate new and innovative ways to manage and measure beef flavor. The results of this working group have resulted in dozens of papers, presentations, abstracts, and symposia. The objective of this manuscript is to summarize the research developed by this working group and by others worldwide that have investigated methodologies that measure beef flavor. This paper will describe the strengths of the research in beef flavor measurement and point out future needs that might be identified as technology advances.
摘要：
历史上,消费者对牛肉的接受度取决于嫩度。在过去的几十年中，遗传学和管理的发展已经改善了嫩度，以至于它是牛肉味道中其他因素的次要因素。风味,然而,是一种非常复杂的味觉属性，依赖于口腔中的生物传感器，窦腔,和下巴。烹饪行业最近专注于创新方式，为消费者提供新产品，以满足他们对不同食物的好奇心，尤其是蛋白质。来自植物的竞争，基于细胞，甚至其他基于动物的蛋白质也提供了消费者选择蛋白质的多样性能力，以满足他们在饮食中包含独特产品的愿望。因此,在过去的10到15年里，牛肉行业一直专注于风味，以确定它是否能为未来的牛肉消费提供保障。美国牛肉行业于2012年成立了一个由此处列出的作者组成的风味工作组，以研究管理和测量牛肉风味的新方法。这个工作组的结果已经产生了几十篇论文，介绍,摘要,和座谈会。本手稿的目的是总结该工作组以及全球其他研究牛肉风味方法的研究。本文将描述牛肉风味测量研究的优势，并指出可能随着技术进步而确定的未来需求。
