风味是消费者选择食品的主要依据之一。风味的形成是个复杂的生化反应过程，对其的研究至今依旧还未完全明晰。干腌肉制品由于其具有独特的风味而受到消费者的广泛欢迎，经过复杂的加工过程形成了其特征性风味物质，其中较大部分是由脂类水解、氧化而来，随之还会通过美拉德等反应形成各种风味物质。脂类物质是风味物质形成的前体物质，脂质的酶控反应是干腌肉制品风味物质产生的决定性因素。本文对国内外各类干腌肉制品中脂肪水解酶、磷脂酶和脂肪氧合酶在加工过程中的活性变化及其在干腌肉制品中的作用进行了归纳；概述了这几类酶对不同种类风味物质及产品感官品质的影响；综述了加工因素介导这些酶类对风味物质形成的调控作用。为科学认识干腌肉制品风味物质的形成机理、传统工艺改进和参数优化提供参考。

Flavor is considered to be one of the most important characteristics that determines the acceptance of food by consumers. The formation of flavor is a complex biochemical process, and is not yet fully understood. Dry-cured meat products are widely welcomed by consumers because of their unique flavor. The characteristic flavor substances of dry-cured meat products are formed through a complex process. Most of them are obtained by lipolysis and lipid oxidation, before forming various flavor substances through the Maillard and other reactions. Lipid substances are the predecessors of flavor compounds. In dry-cured meat products, enzyme-controlled reactions of lipids are decisive factors in the production of flavor substances. The changes in the activities of lipolytic enzymes, phospholipase, and lipoxygenase during the machining process of domestic and foreign dry-cured meat products and their roles in the processing of dry-cured meat products are summarized in this paper. The influences of these enzymes on different kinds of flavor substances and on the sensory quality of dry-cure meats are alsosummarized. Furthermore, the enzymatic regulating effect of processing factors on the formation of flavor substances is overviewed. This will provide a reference for scientifically understanding the mechanism of the formation of flavor substances in dry-cured meat products, and for improving traditional techniques and optimizing parameters.

国家农业科技成果转化资金项目（2013GB2C200191)；国家现代农业产业体系（CARS-43-17）；浙江省重大科技专项（2012C12016-1）；浙江省自然基金(2012C12016-1)；宁波市自然基金(2012A610147，2012B82017 & 2013C910017)；宁波大学科研基金（XYL14016）