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| Research Progress on the Relationship Between Mutton Flavor Precursor Substance and Mutton Flavor and Influencing Factors |
| KONG Yuan-Yuan1, ZHANG Xue-Ying1, LI Fa-Di1,2, YUE Xiang-Peng1,* |
1 State Key Laboratory of Grassland Agro-ecosystems/Laboratory of Grassland Livestock Innovation, Ministry of Agriculture and Rural Affairs/Engineering Research Center of Grassland Agriculture Ministry of Education/College of Pastoral Agriculture Science and Technology, Lanzhou University, Lanzhou 730020, China;
2 Engineering Laboratory of Mutton Sheep Breeding and Reproduction Biotechnology in Gansu Province, Minqin 733300, China |
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Abstract Mutton has low cholesterol content, high nutritional value, delicious and juicy taste and other excellent characteristics, while its taint smell reduces the acceptance of some consumers. The flavor of mutton is produced by the Maillard reaction, lipid reaction, thiamine thermal degradation of the flavor precursors during cooking and heating. The article summarized the flavor precursors that form the flavor of mutton, the production pathways of flavor substances, the volatile flavor compounds, the research techniques of flavor precursors and the influence of nutritional factors and genetic factors on the flavor of mutton, which provides a certain theoretical basis for the study of mutton flavor.
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Received: 03 November 2020
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Corresponding Authors:
*lexp@lzu.edu.cn
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