TY  - JOUR
AU  - WANG, Haifan
AU  - GUO, Mengyan
AU  - WANG, Yujie
AU  - PENG, Lijuan
AU  - LIAO, E
AU  - WANG, Haibin
AU  - ZOU, Aijun
AU  - WANG, Lei
PY  - 2022
TI  - A Review on the Effects of Pungent Spices Including Chili and Prickly Ash on the Flavor of Meat Products
JO  - Food Science
SN  - 1002-6630
SP  - 389
EP  - 395
VL  - 43
IS  - 15
AB  - As a natural food additive, spices can significantly improve the sensory and physiochemical properties of foods, including improving the flavor and inhibiting microbial growth. Therefore, spices have been widely used in the food field, especially in meat products. Some pungent spices such as chili and prickly ash, which can endow meat products with unique spicy flavor and eliminate the unpleasant odor, have been indispensable base materials in the processing of meat products. The pungent spices play an important role in the diet culture in the provincial regions of Sichuan and Chongqing. Therefore, this review focuses on the flavor compounds of pungent spices and the influence of pungent spices on the flavor of meat products. Moreover, the advantages and disadvantages of several commonly used methods for the detection of the spices are compared. It is hoped that this review will provide a basis for the application of pungent spices in meat products.
UR  - https://doi.org/10.7506/spkx1002-6630-20210606-079
DO  - 10.7506/spkx1002-6630-20210606-079