Progress in Research on the Migration of Key Components and Flavor Regulation during the Cooking of Meat Broth

The dynamic migration of nutrients and the release of flavor molecules are important for the preparation of broth. Current research on broth focuses on its nutritional characteristics and flavor components. This paper interprets the migration patterns of key components such as protein, total sugar, fatty acid and nucleic acid in the cooking process of broth, and gives an overview of flavor adjustment depending on the dissolution of key components during the cooking of both. Moreover, it reviews the application of omics in studies on broth flavor. It is expected that this review will provide a theoretical basis for further research on the nutritional properties and flavor of broth.