摘要
近年来,奶酪因其较高的营养价值备受人们关注,随着中国奶酪消费量的不断增长,消费者对奶酪风味的需求也在随之提高。文章阐述了国内外奶酪风味及香气的研究现状、奶酪主要的风味物质及奶酪芳香物质和合成途径。奶酪风味及芳香体系是由多种物质构成的,奶酪的风味物质主要包括酸类、醇类、酯类、醛类和酮类等,其主要通过碳水化合物代谢、脂肪降解和蛋白质水解生化反应生成。此外,还对奶酪风味的改善进行了总结,添加附属发酵剂和奶酪风味剂以及优化生产工艺参数能够有效改善奶酪的风味及芳香成分和控制不理想风味的产生。
In recent years,cheese has attracted people’s attention because of its high nutritional value.With the continuous increase in the consumption of cheese in China,the consumers’demand for cheese flavor has also increased.This paper describes the research status of cheese flavor and aroma at home and abroad,and briefly analyzes the aroma compounds and synthetic pathways of cheese.The cheese flavor and aroma system are composed of many substances.The flavor compounds of cheese mainly include acids,alcohols,esters,aldehydes and ketones,mainly produced through the biochemical reactions of carbohydrate metabolism,lipolysis and proteolysis.In addition,the improvement of cheese flavor is also summarized,adding additional starters and cheese flavor agents and optimizing the production process parameters could effectively improve the flavor and aromatic components of cheese and control the generation of unfavorable flavors.
作者
徐振丽
陈计峦
裴龙英
史学伟
王斌
郑晓吉
XU Zhen-li;CHEN Ji-luan;PEI Long-ying;SHI Xue-wei;WANG Bin;ZHENG Xiao-ji(College of Food,Shihezi University,Shihezi 832003,China;Department of Food Science,College of Science and Technology(Aksu Campus),Xinjiang University,Aksu 843000,China)
出处
《中国调味品》
CAS
北大核心
2019年第12期181-184,共4页
China Condiment
基金
国家自然基金（31660453）
关键词
奶酪
风味及芳香物质
现状
合成途径
风味改善
cheese
flavor and aromatic compounds
current status
synthetic pathway
improvement of flavor
