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<p>Volatile sulfur compounds (VSCs) have a direct influence on sensory profiles owing to their unique aroma properties and low odor thresholds. The review systematically outlines the principal formation pathways of structurally diverse VSCs, their characteristic odor descriptors, the positive and negative correlations between VSCs and sensory attributes, as well as a comprehensive overview of strategies for improving aroma profiles in cooked meat. Analytical findings reveal that various VSCs are simultaneously produced through the Strecker degradation, lipid oxidation, and the Maillard reaction. Accumulated evidences suggest that thiophenes, thiazoles, and thiols having both a heterocyclic ring structure and sulfhydryl functional group contribute to desirable meaty, fatty, and roasted odor, while short-chain alkyl sulfides are frequently associated with off-flavors such as sulfurous or rancid odors. Emerging evidence suggests that precursor-directed modulation under appropriate acidity conditions, by reducing undesirable alkyl sulfides through consuming precursors (methanethiol), represents the most effective strategy for enhancing meaty odor in cooked meat compared to alternative approaches. Accurate comprehension of odor effects caused by VSCs is a significant theoretical foundation for the advancement of the meat business.</p>

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Volatile sulfur compounds in cooked meat flavor: formation, odor effects, and modulation strategies

  • 期刊论文

  • 发表日期：

    2026年2月25日

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  • Zeyu Zhang,
  • Chunjiang Zhang,
  • Zhenyu Wang,
  • Dequan Zhang

摘要

Volatile sulfur compounds (VSCs) have a direct influence on sensory profiles owing to their unique aroma properties and low odor thresholds. The review systematically outlines the principal formation pathways of structurally diverse VSCs, their characteristic odor descriptors, the positive and negative correlations between VSCs and sensory attributes, as well as a comprehensive overview of strategies for improving aroma profiles in cooked meat. Analytical findings reveal that various VSCs are simultaneously produced through the Strecker degradation, lipid oxidation, and the Maillard reaction. Accumulated evidences suggest that thiophenes, thiazoles, and thiols having both a heterocyclic ring structure and sulfhydryl functional group contribute to desirable meaty, fatty, and roasted odor, while short-chain alkyl sulfides are frequently associated with off-flavors such as sulfurous or rancid odors. Emerging evidence suggests that precursor-directed modulation under appropriate acidity conditions, by reducing undesirable alkyl sulfides through consuming precursors (methanethiol), represents the most effective strategy for enhancing meaty odor in cooked meat compared to alternative approaches. Accurate comprehension of odor effects caused by VSCs is a significant theoretical foundation for the advancement of the meat business.