摘要
奶是人类饮食的主要组成部分之一,优质的奶通常具有良好的感官与风味特征,但其容易受到许多因素的影响。本文主要综述了生鲜奶感官和风味物质的来源、组成及其影响的因素,为开展牛奶风味研究,保持生鲜原料奶风味提供参考。
Milk is one of the main components of the human diet. High-quality milk usually has good sensory and flavoring characteristics,but it is susceptible to many factors. This paper mainly reviewed the source,composition and change factors of sensory and flavoring substances in fresh milk,so as to provide reference for the study of milk flavor and maintaining the flavor of fresh raw milk.[Chinese Journal of Animal Nutrition,2022,34(5):2790-2797]
作者
杨继勇
张养东
郑楠
王加启
YANG Jiyong;ZHANG Yangdong;ZHENG Nan;WANG Jiaqi(Key Laboratory of Quality&Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs,Institute of Animal Sciences,Chinese Academy of Agricultural Sciences,Beijing 100193,China;Laboratory of Quality and Safety Risk Assessment for Dairy Products of Ministry of Agriculture and Rural Affairs,Institute of Animal Sciences,Chinese Academy of Agricultural Sciences,Beijing 100193,China;State Key Laboratory of Animal Nutrition,Institute of Animal Science,Chinese Academy of Agricultural Sciences,Beijing 100193,China)
出处
《动物营养学报》
CAS
CSCD
北大核心
2022年第5期2790-2797,共8页
CHINESE JOURNAL OF ANIMAL NUTRITION
基金
中国农业科学院农业科技创新工程重大产出科研选题(CAAS-ZDXT2019004)
中国农业科学院科技创新工程(ASTIP-IAS12)
国家现代农业产业技术体系专项基金(CARS-36)。
关键词
牛奶
感官特征
风味物质
挥发性化合物
milk
sensory characteristics
flavoring substances
volatile compound
