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| 奶酪风味物质形成机理的研究 | |
| 引用本文： | 刘坚,牟光庆. 奶酪风味物质形成机理的研究[J]. 食品研究与开发, 2007, 28(11): 158-161 |
| 作者姓名： | 刘坚 牟光庆 |
| 作者单位： | 1. 大连工业大学,生物与食品工程学院,辽宁,大连,116034 2. 大连工业大学,生物与食品工程学院,辽宁,大连,116034;东北农业大学乳品科学教育部重点实验室,黑龙江,哈尔滨,150030 |
| 摘 要： | 奶酪中的风味物质主要包括脂肪酸、酯、醛、醇、酮和硫化物等，这些物质主要是通过蛋白水解、氨基酸的分解代谢、乳糖代谢、柠檬酸盐和脂类代谢等途径产生。对奶酪风味物质形成机理进行了综述。 |
| 关 键 词： | 奶酪 风味 形成 机理 |
| 修稿时间： | 2007-04-02 |
INVESTIGATION OF FLAVOUR FORMING MECHANISM IN CHEESES |
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| LIU Jian,MU Guang-qing. INVESTIGATION OF FLAVOUR FORMING MECHANISM IN CHEESES[J]. Food Research and Developent, 2007, 28(11): 158-161 | |
| Authors: | LIU Jian MU Guang-qing |
| Affiliation: | 1.College of Biology and Food Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China; 2.Key Laboratory of the Ministry of Education of Milk Science,Northeast Agriculture University, Harbin 150030, Heilongjiang, China |
| Abstract: | Flavor substances of cheese mainly include fatty acid, compound ether, aldehyde, alcohol, ketone, sulphide and so on, these materials are mainly produced by proteolysis, metabolism of amino acids, lactose metabolism, citrate and lipid metabolism.The article reviews the emerging mechanism of cheese flavor substances. |
| Keywords: | cheeses flavour forming mechanism |
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