Mechanism of flavor formation and its influencing factors in marinated meat products

Authors

LU Hui, School of Food Science and Bioengineering , Changsha University of Science and Technology , Changsha , Hunan 410114 , China;Hunan Provincial Engineering Technology Research Center of Prepared Dishes , Changsha , Hunan 410114 , China
LI Hui, School of Food Science and Bioengineering , Changsha University of Science and Technology , Changsha , Hunan 410114 , China;Hunan Provincial Engineering Technology Research Center of Prepared Dishes , Changsha , Hunan 410114 , China
DENG Na, School of Food Science and Bioengineering , Changsha University of Science and Technology , Changsha , Hunan 410114 , China;Hunan Provincial Engineering Technology Research Center of Prepared Dishes , Changsha , Hunan 410114 , China
LIN Fei, Hunan Provincial Engineering Technology Research Center of Intelligent Manufacturing and Quality Safety of Xiang Flavored Compound Seasoning for Chain Catering , Changsha , Hunan 410023 , China
WANG Jianhui, School of Food Science and Bioengineering , Changsha University of Science and Technology , Changsha , Hunan 410114 , China;Hunan Provincial Engineering Technology Research Center of Prepared Dishes , Changsha , Hunan 410114 , China;Hunan Provincial Engineering Technology Research Center of Intelligent Manufacturing and Quality Safety of Xiang Flavored Compound Seasoning for Chain Catering , Changsha , Hunan 410023 , ChinaFollow

Corresponding Author(s)

王建辉（1980—），男，长沙理工大学教授，博士。E-mail：wangjh0909@163.com

Abstract

The distinctive flavor profile of marinated meat products originates from thermally induced transformations of endogenous precursor substances and the synergistic effects of exogenous spices. The flavor formation mechanisms encompass multiple pathways, including oxidation and degradation of proteins and lipids, as well as Maillard reactions driven by related secondary metabolites. This review systematically investigates the compositional characteristics and regulatory mechanisms of flavor compounds in marinated meat products, with a focus on how volatile and non-volatile substances collaboratively form the flavor basis, the main sources of flavor constituents, and how processing parameters (e.g., temperature, duration, and braising cycles) influence flavor intensity and stability by regulating reaction kinetics. The potential mechanisms of flavor formation in marinated meat products are summarized to provide a theoretical reference for flavor optimization and standardized production.

Publication Date

10-28-2025

First Page

30

Last Page

41

DOI

10.13652/j.spjx.1003.5788.2025.80318

Recommended Citation

Hui, LU; Hui, LI; Na, DENG; Fei, LIN; and Jianhui, WANG (2025) "Mechanism of flavor formation and its influencing factors in marinated meat products," Food and Machinery: Vol. 41: Iss. 9, Article 5.
DOI: 10.13652/j.spjx.1003.5788.2025.80318
Available at: https://www.ifoodmm.cn/journal/vol41/iss9/5

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