发酵乳中风味物质的研究进展

The Research Progress on Flavor Compounds in Fermented Milk

风味是评估酸奶品质的主要指标之一。乳酸菌在发酵过程中可生成多种风味化合物,主要包括醛类、酮类、酸类、酯类等化合物,这些化合物的种类和含量对发酵乳品质具有重要影响。本文综述发酵乳中的一些主要风味化合物及其性质,以及在风味化合物研究方面取得的进展。

Flavor is one of the main evaluating indicator in the evaluation of yogurt.During the process of fermentation,a variety of flavor compounds could produced,such as aldehydes,ketones,acids,esters and other compounds, which would influence the quality of fermented dairy products.In this study,we summarized the main flavor compounds and their properties in fermented dairy products and also review the research progress in flavor compounds.