发酵乳风味及其分析技术研究进展

Research progress in flavor and analytical technology of fermented milk

发酵乳制品具有悠久的历史,富含蛋白质、脂肪、糖类和矿物质等营养物质,具有调节机体功能、预防和治疗疾病、延长寿命等保健功能功效,此外因其具有独特的发酵风味及组织状态,深受消费者欢迎。发酵乳风味是评估其品质的主要指标之一,乳酸菌在发酵过程中可以生成多种风味化合物,其中主要包括酸类、酮类、酯类和醛类,这些化合物的种类和含量均会影响发酵乳的品质。本文主要概述了发酵乳中挥发性风味物质的组成及形成机理,同时对发酵乳关键风味化合物的分析技术进行了总结,为发酵乳风味及其品质提高、新产品开发及关键技术工艺升级提供理论基础与依据。

Fermented dairy products have a long history and are rich in protein, fat, sugars, minerals and other nutrients, with the effects of regulating body function, preventing and treating diseases, prolonging life and other health functions. In addition, it has a unique fermentation flavor and tissue state, which is deeply welcomed by consumers. Flavor is one of the main indicators to evaluate the quality of fermented milk. Lactic acid bacteria can produce a variety of flavor compounds in the fermentation process, including acids, ketones, esters and aldehydes. The types and content of these compounds will affect the quality of fermented milk. This paper mainly summarized the composition and formation mechanism of volatile flavor compounds in fermented milk, and summarized the analysis technology of key flavor compounds in fermented milk, which provided theoretical basis and basis for improving the flavor and quality of fermented milk, developing new products and upgrading key technologies.