综述了肉制品风味物质的来源和组分以及挥发性风味物质气质联用分析方法的研究进展，并提出了风味物质研究方向的展望。%The research progress of the source and composition of flavor compounds in meat products and the GC/MS analysis method of volatile flavor compounds were reviewed. At the same time the prospect of the re-search of flavor compounds was discussed.
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