奶酪香气化合物的生物化学研究

IF 1.1 4区农林科学 Q3 AGRICULTURE, DAIRY & ANIMAL SCIENCE

Mljekarstvo Pub Date : 2023-09-29 DOI:10.15567/mljekarstvo.2023.0401

Luna Maslov Bandić

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引用次数: 0

摘要

奶酪是最受欢迎的乳制品之一，品种、形状、质地和口味的多样性令人难以置信，在当地和全球都有。人们对奶酪中存在的香气化合物进行了广泛的研究。许多研究已经确定了奶酪中3000多种挥发性和非挥发性成分。挥发性成分由脂肪酸、醇类、醛类、酯类、酮类、内酯类、硫化合物、胺类和其他风味活性化合物组成，它们是奶酪芳香特性(香气)的主要原因。本文深入讨论了影响奶酪整体质量和感官特征的重要香气化合物形成背后的生物化学。它提供了一个广泛的审查，最近的方法提取和测定香气化合物的奶酪。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Biochemistry of aroma compounds in cheese

Cheese is one of the most popular dairy products, with an incredible diversity of varieties, shapes, textures, and flavours available locally and globally. Extensive research has been conducted on the aroma compounds present in cheese. Numerous studies have identified over 3000 volatile and non-volatile components in cheese. The volatile components, which consist of fatty acids, alcohols, aldehydes, esters, ketones, lactones, sulphur compounds, amines, and other flavour-active compounds, are primarily responsible for the aromatic characteristics (aroma) of cheese. This paper thoroughly discusses the biochemistry behind the formation of significant aroma compounds that affect overall cheese quality and sensory characteristics. It provides an extensive review of the most recent methodologies for the extraction and determination of aroma compounds in cheese.

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来源期刊

Mljekarstvo Agricultural and Biological Sciences-Animal Science and Zoology

CiteScore

1.90

自引率

41.70%

发文量

审稿时长

12 weeks

期刊介绍： Mljekarstvo is an open access, peer-reviewed international quarterly scientific journal. The first issue was published in 1951, by the Croatian Dairy Operators'' Association (today: Croatian Dairy Union, publisher). In a paper at a Union conference held 28 October 1951 in Zagreb it was said: "Our desire is that this magazine does not meet the fate of its predecessors, but that it continues to reflect the creative efforts and to provide guidelines for the producers as well as all other operators employed in the dairy industry." It is our pleasure today to say that wishes of the enthusiasts who attended the conference have come true, and the magazine Mljekarstvo during the last six decades was a reflection of the creative efforts of numerous dairy scientists and experts, and through its texts it served as a guideline in improving production and processing of milk and dairy products. Mljekarstvo has been following all the achievements of the dairy profession in Croatia, and it also gives the short surveys of world achievements. The result of the research of local and foreign scientists and experts always find their place in the magazine Mljekarstvo. It has been edited by our outstanding dairy experts employed at colleges, research institutions and dairy companies.