Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650550, China.
Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650550, China.
J Dairy Sci. 2024 Nov;107(11):8874-8886. doi: 10.3168/jds.2024-24875. Epub 2024 Jun 28.
Yogurt is popular as a natural and healthy food, but its flavor greatly affects acceptability by consumers. Flavor compounds of yogurt are generally produced by the metabolism of lactose, protein, and fat, and the resulting flavors include carbonyls, acids, esters, alcohols, and so on. Each flavor compound can individually provide the corresponding flavor, or it can be combined with other compounds to form a new flavor. The flavor network is formed among the metabolites of milk components, and acetaldehyde, as the central compound, plays a role in connecting the whole network. The flavor compounds can be affected by many factors, such as the use of different raw milks, ways of homogenization, sterilization, fermentation, postripening, storage condition, and packaging materials, which can affect the overall flavor of yogurt. This paper provides an overview of the volatile flavor compounds in yogurt, the pathways of production of the main flavor compounds during yogurt fermentation, and the factors that influence the flavor of yogurt, including type of raw milk, processing, and storage. It also aims to provide theoretical guidance for the product of yogurt in ideal flavor, but further research is needed to provide a more comprehensive description of the flavor system of yogurt.
酸奶作为一种天然健康的食品广受欢迎，但它的风味极大地影响了消费者的接受程度。酸奶的风味化合物通常是由乳糖、蛋白质和脂肪的代谢产生的，产生的风味包括羰基化合物、酸、酯、醇等。每种风味化合物都可以单独提供相应的风味，也可以与其他化合物结合形成新的风味。风味网络是由牛奶成分的代谢物形成的，乙醛作为中心化合物，在连接整个网络中起着作用。风味化合物会受到许多因素的影响，例如使用不同的原料奶、均质化、杀菌、发酵、后熟、储存条件和包装材料的方式，这些因素会影响酸奶的整体风味。本文综述了酸奶中的挥发性风味化合物、酸奶发酵过程中主要风味化合物的产生途径以及影响酸奶风味的因素，包括原料奶的类型、加工和储存。本文的目的是为理想风味的酸奶产品提供理论指导，但需要进一步的研究来更全面地描述酸奶的风味体系。
