Abstract: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.
