鸡肉被誉为最实惠的肉类选择,因其独特的风味而受到全球消费者的青睐,并因其必不可少的咸味而获得普遍认可。当前的研究工作越来越致力于探索鸡肉的风味特征。然而,专门针对鸡肉风味质量的综合评论存在明显差距,尽管现有的评论涵盖了各种动物的肉类风味概况。这篇综述旨在通过从已发表的文献中综合描述化合物的知识来填补这一空白,化学反应,影响因素,与鸡肉风味相关的感官评价。鸡肉中的风味化合物主要包括水溶性低分子量物质和脂类,以及挥发性化合物如醛,酮,酒精,酸,酯类,碳氢化合物,呋喃,氮,和含硫化合物。风味成分的重要合成途径是美拉德反应,Strecker退化,脂质氧化,脂质-美拉德相互作用,和硫胺素降解。预告片因素,包括年龄,品种/菌株,饲养管理,肌肉类型,和鸡的性别,以及死后的条件,如老化,烹饪条件,和低温储存,与风味发展密切相关,并解释了在风味成分中观察到的显着差异。此外,阐述了鸡肉风味的感官评价方法。这篇综述有助于更全面地了解鸡肉的风味特征。它可以作为提高鸡肉风味质量的指南,并为开发定制鸡肉产品提供基础。
Chicken is renowned as the most affordable meat option, prized by consumers worldwide for its unique flavor, and universally recognized for its essential savory flavor. Current research endeavors are increasingly dedicated to exploring the flavor profile of chicken meat. However, there is a noticeable gap in comprehensive reviews dedicated specifically to the flavor quality of chicken meat, although existing reviews cover meat flavor profiles of various animal species. This review aims to fill this gap by synthesizing knowledge from published literature to describe the compounds, chemistry reaction, influencing factors, and sensory evaluation associated with chicken meat flavor. The flavor compounds in chicken meat mainly included water-soluble low-molecular-weight substances and lipids, as well as volatile compounds such as aldehydes, ketones, alcohols, acids, esters, hydrocarbons, furans, nitrogen, and sulfur-containing compounds. The significant synthesis pathways of flavor components were Maillard reaction, Strecker degradation, lipid oxidation, lipid-Maillard interaction, and thiamine degradation. Preslaughter factors, including age, breed/strain, rearing management, muscle type, and sex of chicken, as well as postmortem conditions such as aging, cooking conditions, and low-temperature storage, were closely linked to flavor development and accounted for the significant differences observed in flavor components. Moreover, the sensory methods used to evaluate the chicken meat flavor were elaborated. This review contributes to a more comprehensive understanding of the flavor profile of chicken meat. It can serve as a guide for enhancing chicken meat flavor quality and provide a foundation for developing customized chicken products.