发酵黄油风味代谢及风味相关研究进展

Flavor metabolism and flavor-related research progress in fermented butter

发酵黄油(酸黄油)风味十分丰富,主要原因是其中的发酵菌种在合适的工艺条件下会产生一系列代谢反应,生成酸、羰基化合物、内酯、硫化物等风味化合物。目前,针对发酵黄油风味的研究多以特征风味分析及关键风味物质为主,缺乏整体风味化合物及其相关代谢、以及风味化合物对风味作用等的系统性研究。本文围绕发酵黄油中的主要代谢过程以及其中重要的挥发性风味化合物进行综述,介绍了近年来发酵黄油风味相关的研究结果及创新点,为未来发酵黄油风味研究的一些纵深方向提供思路及参考。

Fermented butter(sour butter)is very rich in flavor,which is mainly due to a series of metabolic reactions under appropriate conditions caused by the fermentation strain(such as lactic acid bacteria).These reactions produce various flavor compounds,such as acids,carbonyl compounds,lactones,sulfides,etc.At present,the research on the flavor of fermented butter mainly focuses on analysis of characteristic flavor and key flavor substances.It lacks of systematic research on the overall flavor compounds and related metabolism,as well as the effect of aroma compounds on flavor.In this paper,the main metabolic processes and the key volatile aroma compounds in fermented butter were reviewed.The results and innovations related to the flavor of fermented butter in research articles of recent years were introduced.Some possible directions for the future research on the flavor offermented butter were prospected.