@article{GUAN2022, 
author = {Haining GUAN and Chunmei FENG and Yanli TIAN and Xiaojun XU and Dengyong LIU and Xiaoqin DIAO},
title = {Recent Advances in the Interaction Mechanisms between Key Nutrient Components and Their Regulatory Effects on the Flavor of Meat Broth},
year = {2022},
journal = {Meat Research},
volume = {36},
number = {3},
pages = {52-58},
keywords = {broth, composition change, interaction, flavor regulation, key components},
url = {https://www.sciopen.com/article/10.7506/rlyj1001-8123-20211115-228},
doi = {10.7506/rlyj1001-8123-20211115-228},
abstract = {Meat broth tastes delicious and contains abundant nutrients. Besides, it can stimulate the secretion of digestive juice and improve appetite. Beginning with an overview of the nutritional components and their existing forms in meat broth, this paper focuses on the formation characteristics and roles of micro/nanoparticles and the formation process of the self-emulsifying system in meat broth. Meanwhile, the interactions among proteins, carbohydrates, fats, amino acids, and carbonyl compounds and their effects on the formation of meat broth flavor are clarified. In addition, the influence of processing methods on the flavor of meat broth and the methods to analyze and detect flavor substances in meat broth are reviewed. It is expected that this review will provide a theoretical basis for understanding the interaction mechanisms between key nutrient components and flavor regulation mechanism in Chinese traditional broth.}
}