vetpressАграрная наукаAgrarian science0869-81552686-701XРедакция журнала "Аграрная наука"10.32634/0869-8155-2026-403-02-135-148vetpress-4017Research ArticleАГРОИНЖЕНЕРИЯ И ПИЩЕВЫЕ ТЕХНОЛОГИИAGROENGINEERING AND FOOD TECHNOLOGIESРоль факторов, влияющих на формирование вкуса и аромата мясных изделий (обзор, часть 1-я)The role of factors influencing the formation of taste and aroma of meat products (review, part 1)https://orcid.org/0000-0003-4249-9316ГорбуноваН. А.GorbunovaN. A.

Наталия Анатольевна Горбунова, кандидат технических наук, ученый секретарь

ул. им. Талалихина, 26, Москва, 109316

Natalia Anatolyevna Gorbunova, Candidate of Technical Sciences, Scientific Secretary

26 Talalikhin St., Moscow, 109316

n.gorbunova@fncps.ruhttps://orcid.org/0000-0003-0857-5143РебезовМ. Б.RebezovM. B.

Максим Борисович Ребезов, доктор сельско-хозяйственных наук, профессор, главный научный сотрудник

ул. им. Талалихина, 26, Москва, 109316

Maksim Borisovich Rebezov, Doctor of Agricultural Sciences, Professor, Chief Researcher

26 Talalikhin St., Moscow, 109316

m.rebezov@fncps.ruБабуринаМ. И.BaburinaM. I.

Марина Ивановна Бабурина, кандидат биологических наук, ведущий научный сотрудник

ул. им. Талалихина, 26, Москва, 109316

Marina Ivanovna Baburina, Candidate of Biological Sciences, Leading Researcher

26 Talalikhin St., Moscow, 109316

m.baburina@fncps.ruФедеральный научный центр пищевых систем им. В.М. Горбатова Российской академии наукРоссияGorbatov Federal Research Center for Food SystemsRussian Federation20261602202612135148Copyright © Горбунова Н.А., Ребезов М.Б., Бабурина М.И., 20262026Горбунова Н.А., Ребезов М.Б., Бабурина М.И.Gorbunova N.A., Rebezov M.B., Baburina M.I.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.vetpress.ru/jour/article/view/4017

Первая часть научного обзора посвящена анализу молекулярных механизмов и ключевых химических соединений, определяющих формирование вкусоароматических характеристик мясных изделий при термической обработке. Основное внимание уделено биохимическим путям генерации летучих ароматических веществ, среди которых центральное место занимают реакция Майяра между редуцирующими сахарами и аминогруппами аминокислот (пептидов), а также окисление липидов, преимущественно фосфолипидов. Отмечена роль деградации по Штрекеру и термического разложения тиамина как источников специфических серосодержащих и гетероциклических соединений.

Проанализировано взаимодействие между продуктами реакции Майяра и окисления липидов, приводящее к образованию широкого спектра гетероциклических соединений (пиразинов, тиазолов, тиофенов, фуранов), детерминирующих видовой аромат мясных изделий. Установлена модулирующая роль фосфолипидов, которые не только служат основным источником летучих карбонильных соединений, но и выступают в качестве регулятора, оптимизирующего состав ароматического букета посредством контроля образования серосодержащих гетероциклов.

Рассмотрены нейрофизиологические основы сенсорного восприятия с акцентом на доминирующую роль ретроназального обоняния, интегрирующегося со вкусовыми и соматосенсорными сигналами в ЦНС человека. Сделан вывод, что органолептический профиль представляет собой результат синергетического взаимодействия сложной системы химических реакций между водорастворимыми прекурсорами и липидной фракцией, зависящего от биохимического состава сырья животного происхождения и параметров технологической обработки мяса. 

The first part of the scientific review is devoted to the analysis of molecular mechanisms and key chemical compounds that determine the formation of flavor and aroma characteristics in meat products during thermal processing. Primary focus is placed on the biochemical pathways generating volatile aromatic substances, with central roles attributed to the Maillard reaction between reducing sugars and amino groups of amino acids/peptides, as well as lipid oxidation, primarily of phospholipids. The significance of Strecker degradation and thermal decomposition of thiamine as sources of specific sulfur-containing and heterocyclic compounds is highlighted.

The interaction between Maillard reaction products and lipid oxidation products is analyzed, demonstrating how it leads to the formation of a wide spectrum of heterocyclic compounds (pyrazines, thiazoles, thiophenes, furans) that determine the species-specific aroma of meat products. The modulating role of phospholipids is established; they not only serve as the main source of volatile carbonyl compounds but also act as regulators, optimizing the aromatic bouquet by controlling the formation of sulfur-containing heterocycles.

The neurophysiological basis of sensory perception is examined, emphasizing the dominant role of retronasal olfaction, which integrates with gustatory and somatosensory signals in the central nervous system. It is concluded that the organoleptic profile results from the synergistic interaction of a complex system of chemical reactions between water-soluble precursors and the lipid fraction, dependent on the biochemical composition of the animal raw material and meat processing parameters. 

реакция Майярадеградация липидовмясной аромат и вкусхимия вкусавкусовой факторанализ вкусовых качествлетучие ароматические компонентымясные продуктыMaillard reactionlipid degradationmeat aroma and flavortaste chemistrytaste factortaste analysisvolatile aroma componentsmeat productsНаучный обзор подготовлен в рамках выполнения исследований по государственному заданию научно-исследовательских работ № FGUS-2024-0002 Федерального научного центра пищевых систем им. В.М. Горбатова Российской академии наук.This scientific review was prepared as part of the research carried out under the state assignment for scientific research work No. FGUS-2024-0002 of the V.M. Gorbatov Federal Scientific Center for Food Systems of the Russian Academy of Sciences.ReferencesKerth C.R., Miller R.K. Beef flavor: a review from chemistry to consumer. Journal of the Science of Food and Agriculture. 2015; 95(14): 2783–2798. https://doi.org/10.1002/jsfa.7204Kerth C.R., Miller R.K. 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The authors declare that there are no conflicts of interest present.