Progress on the Mechanism of Interaction between Volatile Flavor Substances and Muscle Proteins

Flavor significantly influences the quality of meat and meat products. The dynamic equilibrium between the release and retention of volatile flavor compounds, influenced by the interaction of muscle proteins and flavor compounds, is crucial in determining meat's sensory quality and consumer acceptability. Elucidating the interaction mechanisms between proteins and flavor substances lays the foundation for accurately predicting and controlling the binding behavior of these substances. This article reviews the recent advancements on flavor retention and release in muscle protein solutions. It includes the calculation of binding parameters (such as binding sites and constants) using mathematical modeling and fluorescence spectroscopy, the analysis of protein conformation and binding modes employing multispectral and molecular docking techniques, as well as factors influencing protein-flavor interaction. These studies are crucial for both qualitative and quantitative prediction of flavor binding behavior. Future research should further investigate the influence of complex protein systems and other food matrices on flavor binding behavior.