| 发酵乳制品风味物质种类、形成途径以及提取和检测方法的研究进展 |
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| 引用本文： | 牧其尔,徐伟良,李春冬,王福超,陶晓臣,郭梁.发酵乳制品风味物质种类、形成途径以及提取和检测方法的研究进展[J].中国酿造,2022,41(7):6. |
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| 作者姓名： | 牧其尔 徐伟良 李春冬 王福超 陶晓臣 郭梁 |
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| 作者单位： | （1.锡林郭勒职业学院 草畜系，内蒙古 锡林浩特 026000；2.锡林郭勒生物工程研究院，内蒙古 锡林浩特 026000； 3.锡林郭勒盟畜牧工作站，内蒙古 锡林浩特 026000） |
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| 摘 要： | 发酵乳制品不仅营养丰富、功能多样，而且含有多种风味物质。不同风味赋予发酵乳制品独一无二的特质，风味也是消费者喜爱和购买的重要因素。该文综述了发酵乳制品风味物质的分类、形成途径、提取和检测方法，旨在为发酵乳制品风味的研究和创新利用提供参考。
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| 关 键 词： | 发酵乳制品 风味物质 形成途径 检测方法 |
Research progress on the classification,formation pathways,extraction and detection methods of flavor substances in fermented dairy products |
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| Muqier,XU Weiliang,LI Chundong,WANG Fuchao,TAO Xiaochen,GUO Liang.Research progress on the classification,formation pathways,extraction and detection methods of flavor substances in fermented dairy products[J].China Brewing,2022,41(7):6. |
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| Authors: | Muqier XU Weiliang LI Chundong WANG Fuchao TAO Xiaochen GUO Liang |
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| Affiliation: | (1.Department of Grass and Animal Husbandry, Xilingol Vocational College, Xilinhot 026000, China; 2.Xilingol Institute of Bioengineering, Xilinhot 026000, China; 3.Xilingol Animal Husbandry Workstation, Xilinhot 026000, China) |
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| Abstract: | Fermented dairy products are not only nutritious and functional, but also contain a variety of flavor substances. Different flavors give fermented dairy products unique characteristics, and flavor is also an important factor for consumers to love and buy. The classification, formation pathways, extraction and detection methods of flavor substances in fermented dairy products were reviewed, to provide a reference for the research and innovative utilization of fermented dairy products' flavor. |
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| Keywords: | fermented dairy products flavor substances formation pathway detection method |
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