奶酪风味形成的研究进展

Recent Progress in Understanding Flavor Formation in Cheese

为深入理解奶酪风味的形成,主要从蛋白酶解、脂肪脂解、乳糖酵解、柠檬酸发酵等角度综述奶酪风味化合物的形成和代谢过程。主要阐述了蛋白酶解过程中天然酶、凝乳酶、发酵剂、二级发酵剂和非发酵剂微生物将蛋白质不断降解成短肽和氨基酸的过程、脂肪酸酶解过程中内酯和丁酸代谢产物的形成过程以及乳糖酵解过程中乳糖主要在乳酸菌作用下转化成乳酸,中间体丙酮酸盐转化为二乙酸、3-羟基-丁酮、乙醛或乙酸。总之,奶酪风味物质主要包括脂肪酸、酯、醛、醇、酮、硫化物、酚、醚等。

In order to provide a deep understanding of flavor formation in cheese, this paper reviews the formation and metabolism of flavor compounds in cheese with respect to proteolysis, lipolysis, and lactase and citric acid fermentation. The focus of this review is on protein breakdown into short-chain peptides and amino acids by natural enzymes, chymotrylase, starter cultures, secondary starter cultures and non-starter microorganisms, the formation of lactone and butyric acid as metabolites during the enzymatic hydrolysis of fatty acids, the conversion of lactose into lactic acid by lactic acid bacteria, and the conversion of the intermediate pyruvate into diacetic acid and 3-hydroxy-butanone, acetaldehyde or acetic acid. Conclusively, the flavor substances of cheese mainly include fatty acids, esters, aldehydes, alcohols, ketones, sulfides, phenols and ethers.