Unraveling the molecular mechanisms of spice-meat interactions: current trends and novel insights for flavor regulation.

Flavor is a critical determinant of consumer acceptance in spice-meat products (SMPs). As natural plant resources, spices are rich in volatile flavor compounds that can effectively impart aroma, eliminate odors, enhance umami, and contribute to the formation of complex flavor profiles. However, the molecular mechanisms by which spices modulate the flavor of meat products remain unclear, limiting the application of regulatory strategies. Therefore, elucidating SMPs mechanisms is crucial for improving sensory quality, optimizing processing methods, and meeting consumer demands. Based on the structural characteristics of compounds in spices, this review systematically elucidates their flavor compounds, antimicrobial and antioxidant properties, and flavor-modulating effects. It also provides an in-depth analysis of the mechanisms by which spices contribute to the formation of meat product flavor, and proposes regulatory strategies for the use of spices in meat products along with future prospects. Currently, the mechanisms by which spices influence the flavor of meat products include chemical pathways, matrix interactions, and sensory perception. Based on the multiscale mechanisms described above, this paper proposes a breakthrough approach for regulatory strategies flavor release by addressing four key dimensions: selection and optimization of spices, steady-state delivery design, processing optimization, and sensory evaluation. In the future, through dynamic monitoring of flavor release during oral processing and AI-assisted optimization of flavor compound formulations, we aim to achieve precise, visualizable, and clean-active flavor design for SMPs.