Mechanism of Adsorption of Volatile Flavor Compounds by Proteins, Lipids and Their Interaction in Meat Products: A Review

Volatile flavor compounds influence whether the quality of meat product is good or bad. Proteins and lipids are important matrixes for adsorbing volatile flavor compounds in meat products. The structural changes and interactions of proteins and lipids during meat product processing affect the adsorption of volatile flavor compounds. This mini-review paper clarifies the molecular mechanism of adsorption of volatile flavor compounds by proteins, lipids, and their complexes, elaborates the synergistic flavor adsorption mechanism between rheological physical effect and protein-lipid chemical interaction, and reviews the pattern of regulation of flavor compounds from the perspective of their characteristics and exogenous environmental factors. We hope that this review will provide a reference for volatile compound regulation in meat products.