发酵乳风味物质生成机制研究进展

Research progress on the formation mechanism of flavor substances in fermented milk

中文关键词:  发酵乳  特征风味  风味物质  生成机理

英文关键词:Fermented  milk, characteristic  flavor, flavor  substance, formation  mechanism

中文摘要:

      发酵乳制品具有独一无二的美味口感,营养丰富,易于被人体吸收,备受消费者喜爱。发酵乳中具有多种风味物质,生产加工工艺赋予其独一无二的特质,其中发酵菌种的作用功不可没,在发酵过程中使乳生成多种风味物质,包括酸类、酮类、醛类、酯类等。不同菌种、菌种之间相互作用、风味物质的种类及含量等均影响发酵乳的整体口感,同时也影响产品品质。不同的加工处理工艺也作用发酵乳制品风味物质的产生,如热处理、超声、脉冲及基因工程等技术。不同类型发酵乳制品储存过程中风味物质也会发生相应的变化,不同货架期的发酵乳风味变化可以反映产品的稳定性,为产品品质提供数据支持。本文通过对相关文献的梳理,主要概述发酵乳风味物质形成机理及影响因素,为发酵乳制品风味口感品质提升及新品开发提供理论依据。

英文摘要:

      Fermented dairy products are highly favored by consumers for their unique delicious taste, rich nutrition, and ease of absorption by the human body. These products contain a variety of flavor compounds, which are attributed to their distinctive characteristics imparted by the production and processing techniques. Notably, the role of fermentation starter cultures is indispensable, as they facilitate the generation of multiple flavor compounds during the fermentation process, including acids, ketones, aldehydes, esters, and more. The overall taste and quality of fermented dairy products are influenced by factors such as different types of starter cultures, their interactions, as well as the types and concentrations of flavor compounds.Furthermore, various processing techniques, such as heat treatment, ultrasound, pulsing, and genetic engineering, also contribute to the production of flavor compounds in fermented dairy products. During storage, the flavor compounds in different types of fermented dairy products undergo corresponding changes. The variations in flavor at different shelf-life stages can reflect the stability of the products and provide data support for product quality assessment.By reviewing relevant literature, this article primarily outlines the formation mechanisms and influencing factors of flavor compounds in fermented dairy products. This serves as a theoretical basis for enhancing the flavor and taste quality of fermented dairy products and facilitating the development of new products.