奶酪中挥发性硫化物的风味贡献、检测方法及其生物合成调控的研究进展

奶酪中的硫化物主要包括甲硫醇、硫化氢、二甲基硫醚、二甲基二硫醚、甲硫基丙醛等，是奶酪关键气味物质之一，对于奶酪整体风味的形成有着重要贡献。本文在查阅相关文献的基础上，对常见奶酪中硫化物的组成、香气贡献进行了系统的综述，介绍了奶酪中测定硫化物的常用方法及其优缺点；总结了奶酪中硫化物的形成机理以及研究者们提出的生物合成调控策略，包括菌种筛选、微生物搭配组合、基因工程技术。最后对当前研究中存在的问题以及未来研究方向做了归纳与展望。为全面认知奶酪中硫化物风味及其形成和调控，开发更适合国人口味的奶酪产品和中国奶酪产业的转型升级提供理论参考。

Research progress on flavor contribution, detection method and biosynthesis regulation of volatile sulfides in cheese

The sulfides in cheese mainly include methanethiol, hydrogen sulfide, dimethyl sulfide, dimethyl disulfide, methional, etc., which are important odorants of cheese and make key contributions to the formation of cheese flavor. In this study, a systematic review of the composition and flavor contribution of sulfides in cheeses was carried out based on relevant literatures, the common methods for the determination of sulfide in cheese including gas chromatography-mass spectrometry (GC-MS), gas chromatograph-flame photometric detector (GC-FPD), gas chromatography-pulsed flame photometric detector (GC-PFPD), gas chromatography-olfactometry (GC-O) and their advantages and disadvantages were stated. The formation mechanism and the biosynthesis regulation strategies including strain screening, microbial collocation and combination, and genetic engineering technology were summarized. Finally, the problems existing in the current issues and future research directions were also summarized and forecasted. It provides a theoretical basis for the comprehensive cognition of the sulfide and their formation and regulation in cheeses, and the development of cheeses which are more suitable for Chinese consumers and the transformation and upgrading of the cheese industry in China.