乳及其制品是目前不可缺少的饮品，品类众多且气味独特。乳中奶香味、果香味、甜味、酸味等特征风味由挥发性物质决定。挥发性物质包括醇类、醛类、酮类、酸类、酯类、内酯类、含硫、氮化合物及萜类等，主要由生物体内微生物降解以及成熟过程中生化反应产生。风味组学为组学技术中的新兴领域，是跟踪鉴定食品风味化合物的组学技术，可探究挥发性物质对食品风味的贡献程度以及影响机制。该综述乳中的主要风味物质、成分及其来源，从风味组学技术方面鉴别乳的品质和质地，为乳及其制品风味调控提供理论依据。

Milk and its products, as currently indispensable beverages, have many categories and unique odors. The characteristic flavors of milk, such as milky aroma, fruit aroma, sweetness, and acidity, are determined by volatile substances. Volatile substances (including alcohols, aldehydes, ketones, acids, esters, lactones, sulfur-containing compounds, nitrogen-containing compounds, and terpenoids) are mainly produced by microbial degradation in organisms and biochemical reactions during the ripening process. Flavoromics is an emerging field in omics technology that tracks and identifies food flavor compounds, explores the contribution to volatile components to food flavor and underlying working mechanisms. This article reviews the main flavor substances, components, and sources in milk, and determines the quality and texture of milk from the perspective of flavoromics technology, thereby providing a theoretical basis for flavor regulation of milk and its products.

国家重点研发计划资助（2022YFD1600103）；山东省自然科学基金资助项目（ZR2022QC130）；山东省现代农业产业技术体系项目（SDAIT-27）；山东省重点研发计划（重大科技创新工程）项目（2021TZXD012）；大学生创新创业训练计划创新项目（CXCY2023261；CXCY2022381）