黄油中风味物质的研究进展

Research Progress on the Butter Flavor Substances

黄油中的风味物质超过230种,但只有少数可以被认为是黄油香气的关键气味物质。随着风味物质检测手段的进步,对于其风味物质的研究也更为全面和准确。研究表明,甜性奶油的主要风味物质是内酯类,带有果味和奶油味。酸性黄油的主要香气成分是双乙酰, γ-癸内酯以及丁酸和己酸等酸类物质,主要差别在于是否经过乳酸菌发酵。此外,许多研究通过脂肪酶水解黄油来增香并用于奶味香精的生产,酶解黄油产物主要以中、短链脂肪酸为主。黄油极易产生异味,主要是由自氧化和脂肪分解、光照以及微生物污染引起的。综述对于黄油风味物质的形成、不同种类黄油风味的差异以及异味的来源和特征风味物质的研究进展进行阐述,旨在为黄油的生产和应用提供理论依据。

There are more than 230 flavor compounds in butter, but only a few can be considered key to butter aroma. With the advancement of flavor detection methods, the research on flavor substances has become more comprehensive and accurate.The studies have shown that the main flavor substances of sweet cream butter are lactones, which are fruity and creamy. The main aroma components of sour cream butter are diacetyl, γ-decalactone, and acids such as butyric acid and caproic acid. The main difference is whether it has been fermented by lactic acid bacteria. In addition, many studies have used lipase hydrolyzed butter to enhance flavor and use it for the production of milk flavors. The products of enzymatic hydrolysis of butter are mainly medium and short-chain fatty acids. Butter is extremely prone to odor, mainly caused by auto-oxidation and lipolysis, light and microbial contamination. This review expounds the research progress on the formation of butter flavor compounds, the difference of different kinds of butter flavor, the source of odor and characteristic flavor compounds, and aims to provide a theoretical basis for the production and application of butter.