奶酪的风味组分研究进展

摘要

本文结合当前国内外奶酪风味相关的研究进展对奶酪风味中主要的挥发性组分和呈味组分进行总结,归纳了奶酪中的脂肪酸、醇、醛、酯、酮、内酯、吡嗪、含硫化合物、胺这几类挥发性组分的来源、风味特征及其在不同奶酪中的主要贡献.同时对奶酪中的氨基酸、苦味肽、浓厚感肽和矿物盐这些水溶性的呈味组分的生成途径及主要感官特征进行了归纳.%Abstact:This paper is a review of the current knowledge about the volatile components and taste components that contribute to flavor in cheeses.The origin,characteristics and key contribution of fatty acids,alcohols,aldehydes,esters,ketones,lactones,pyrazine,sulfur-containing compounds and amine to various cheeses are discussed.Water soluble components in taste are also summarized in this paper,such as amino acids,bitter peptides,kokumi peptides and mineral salts,including their pathway of formation and sensory properties.