乳品风味物质研究进展

Advances in the flavor of dairy products

中国乳制品消费量逐年提升,高端乳制品的消费潜力巨大,随着乳制品销量的持续增加,对奶味香料香精的需求数量及品质均呈现快速上升的趋势,而对食品风味活性成分的鉴定分析是食品香料香精研发的重要基础。文中对牛奶、奶油、发酵乳、干酪等4类乳制品的风味活性物质研究现状进行了综述,分类阐述了不同种乳制品重要风味活性物质种类特征,并整理5组模仿超高温瞬时灭菌(ultra-high temperature sterilized,UHT)奶、黄油、干酪等3类乳制品特征香型的香精配方,供开发奶味香精产品模拟参考。同时还从分析食品基质影响特点出发,设计出满足复杂食品体系的香精产品;综合应用现代生物科技,快速推进天然奶香型香味料研制;加大技术研究投入力度,掌握重要食品香料绿色制备技术;完善制度加强安全监管,切实保障食品香料香精质量安全;建立香料安全评价体系,增加我国允许使用香料数量品种等5个方面提出了行业发展建议。

Chinese consumption of dairy products increased year by year, and a huge potential consumption of high-grade dairy products, with the continued increase in sales of dairy products, it is need to increase the number and quality of dairy flavors. Analysis of food flavor active ingredient is an critical aspect of food flavors basic research and development. The flavor actived compounds of four categories of dairy products, including milk, cream, fermented dairy and cheese were reviewed. Important flavor activated compounds of different kinds of dairy products were elabo- rated, and 5 flavor formulations of UHT milk, butter and cheese style were supplied, which were important reference for dairy flavor industry. This paper also proposed the development of recommendations from five aspects, as follows. Such as, analysis of characteristics of food matrix and aroma in the food system, and designed to the complex fra- grance products. Application of modern biotechnology, fast forwards the development of natural dairy flavors. Increase the investment of technology research, to obtain green and sustainable techniques of synthesis important flavor com- pounds. Strengthen safety supervision, and effectively protect the quality safety of food fragrance and flavor. Established safety evaluation system of food fragrance and flavor, rich the number of varieties of food fragrance and flavor.