发酵乳制品风味形成机制及优化控制研究进展

Research progress on flavor formation mechanism and optimal control of fermented dairy products

发酵乳制品营养丰富,深受广大消费者喜爱。风味是发酵乳制品最重要的感官属性之一,但乳制品在发酵过程中极易产生不良风味,影响发酵乳制品的风味品质,因此充分了解发酵乳制品中风味物质的转化过程及形成机制对优化风味有重要意义。基于相关研究,综合论述了发酵乳制品风味形成途径的重要研究进展,阐述了风味优化控制的重要技术措施。通过对相关文献的梳理,指出发酵乳制品风味形成过程中碳水化合物代谢、脂肪分解、蛋白质水解等关键生化转化途径,以及通过靶向筛选和鉴定产香乳酸菌、优化加工条件、应用基因工程等优化风味的方法。未来可就乳酸菌的开发及在调控风味生成的潜在代谢机制等方面展开深入研究。

Fermented dairy products are rich in nutrients and are popular among consumers.Flavour is one of the most important sensory attributes of fermented dairy products,but dairy products are prone to produce undesirable flavours during the fermentation process,which affects the flavour quality of fermented dairy products.Therefore,a full understanding of the transformation process and formation mechanism of flavour substances in fermented dairy products is of great significance to optimize flavour.Based on the related research,the important research progress on the flavour formation pathways of fermented dairy products was comprehensively discussed,and the important technical measures for the optimal control of flavour were elaborated.By combing the relevant literature,key biochemical transformation pathways such as carbohydrate metabolism,lipolysis and protein hydrolysis in the process of fermented dairy product flavour formation were pointed out,as well as the methods to optimize the flavour through targeted screening and identification of aroma-producing lactic acid bacteria,optimization of processing conditions,and application of genetic engineering.In the future,in-depth research can be carried out on the development of lactic acid bacteria and their potential metabolic mechanisms in regulating flavour generation.