| 乳品香精的研究进展 |
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| 引用本文： | 孙嘉卿,冯涛,宋诗清,姚凌云,孙敏,王化田.乳品香精的研究进展[J].乳业科学与技术,2020,43(3):50-54. |
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| 作者姓名： | 孙嘉卿 冯涛 宋诗清 姚凌云 孙敏 王化田 |
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| 作者单位： | 上海应用技术大学香料香精技术与工程学院,上海 201418;上海应用技术大学香料香精技术与工程学院,上海 201418;上海应用技术大学香料香精技术与工程学院,上海 201418;上海应用技术大学香料香精技术与工程学院,上海 201418;上海应用技术大学香料香精技术与工程学院,上海 201418;上海应用技术大学香料香精技术与工程学院,上海 201418 |
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| 基金项目： | 上海市科技兴农重点项目（沪农科创字（2018年）第1-6号） |
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| 摘 要： | 随着乳制品风味越来越广泛地受到关注，对乳品香精的研究促进着该产业的迅速发展。本文归纳近年来国内外在乳品香精领域的研究进展，梳理了一些常见乳制品的主要风味物质，对其不良风味的产生原因进行分析，并且根据乳品香精的制备技术提供了一些解决方案，对未来风味乳制品的发展及乳品香精的进一步开发进行展望，提供新思路。
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| 关 键 词： | 乳品香精 风味 香料制备技术 |
Progress in Research on Dairy Flavors |
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| SUN Jiaqing,FENG Tao,SONG Shiqing,YAO Lingyun,SUN Min,WANG Huatian.Progress in Research on Dairy Flavors[J].JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY,2020,43(3):50-54. |
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| Authors: | SUN Jiaqing FENG Tao SONG Shiqing YAO Lingyun SUN Min WANG Huatian |
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| Institution: | (School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China) |
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| Abstract: | As increasing attention has been paid to the flavor of dairy products, research on dairy flavors will promote the
rapid development of the dairy flavor industry. In this paper, we summarize recent progress in research on dairy flavors,
review the main flavor compounds of some common dairy products, analyze the mechanism of off-flavor formation, and
provide some solutions to this problem based on the preparation process for dairy flavors. It is expected that this review will
provide new ideas for the development of flavored dairy products and dairy flavors in the future. |
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| Keywords: | dairy flavors flavor food flavor preparation technology |
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