Application of L-glutamine and metabolic intermediate product thereof in improvement of chicken flavor quality

The invention provides an application of L-glutamine and a metabolic intermediate product thereof in improvement of chicken flavor quality, and provides a technology for improving the volatile flavor of chicken in order to improve the chicken quality, and the technology is to add L-glutamine to improve the volatile flavor of chicken. The L-glutamine has influence on chicken characteristic flavor substances through two pathways, namely an arginine biosynthesis pathway and an alanine, aspartic acid and glutamic acid metabolic pathway. Theoretical basis and reference data are provided for chicken flavor improvement and chicken quality improvement. 本发明提供一种L-谷氨酰胺及其代谢中间产物在改善鸡肉香味品质中应用，为了改善鸡肉品质质量，提供了一种改善鸡肉挥发性风味的技术，该技术为添加L-谷氨酰胺以改善鸡肉挥发性风味，通过研究发现，L-谷氨酰胺通过精氨酸生物合成通路、丙氨酸，天冬氨酸和谷氨酸代谢通路两个通路对鸡肉特征性香味物质产生影响。这为鸡肉风味的改善和鸡肉品质质量的提升提供了理论基础和参考数据。