风味组学技术在乳及其制品中应用的研究进展

Progress in the application of flavoromics technology in dairy and its products

摘要:

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。本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。

Abstract:

Milk and its products, as indispensable beverages, have numerous categories and unique odors. The flavors in milk, such as milk aroma, fruit aroma, sweetness, and acidity, are determined by volatile substances. Volatile substances (alcohols, aldehydes, ketones, acids, esters, lactones, sulfur containing, nitrogen compounds, and terpenoids) are mainly produced by microbial degradation in organisms and biochemical reactions during maturation. Flavoromics is an emerging field in omics technology that tracks and identifies food flavor compounds, exploring the contribution to volatile components to food flavor and their influencing mechanisms. In together, this review summarizes the main flavor substances, components, and sources in milk, and identifies the quality and texture of milk from the perspective of flavoromics technology, providing a theoretical basis of flavor regulation of milk and its products.