酸奶滋味特征感知、形成过程与分析评价方法研究进展  

Progress of Yoghurt Taste Characteristics Perception,Formation Process and Analysis and Evaluation Methods

作　　者：石琳 贾玮[1] 张荣 张莉 SHI Lin;JIA Wei;ZHANG Rong;ZHANG Li(School of Food Science and Engineering,Shaanxi University of Science and Technology,Xi'an 710021,China;Shaanxi Keyi Sunshine Test Technical Services Co.,Ltd.,Xi'an 710016,China)

机构地区：[1]陕西科技大学食品科学与工程学院,陕西西安710021 [2]陕西科仪阳光检测技术服务有限公司,陕西西安710016

出　　处：《食品工业科技》2025年第9期445-455,共11页Science and Technology of Food Industry

基　　金：国家自然基金项目(3240160787);国家资助博士后研究人员计划(GZC20231513);中国博士后科学基金(2023MD744226);陕西省重点研发计划项目(2024NC-YBXM-154);陕西省博士后科研项目资助。

摘　　要：酸奶市场规模迅速增长,口味个性化、营养精准化为主要发展趋势。建立高通量滋味检测方法,解析发酵过程蛋白质降解、碳水化合物代谢、脂质分解对酸奶滋味特征的影响,是改善与调控酸奶滋味品质的重要途径。本文综述了酸奶酸、甜、苦、鲜和咸等主要滋味感知过程;通过介绍蛋白质、脂肪和碳水化合物代谢,讨论了酸奶主要滋味物质基础的来源;探讨了感官评价、电子舌、近红外光谱、色谱质谱技术在酸奶成分鉴定与滋味评定方面的研究进展。本综述可为酸奶的滋味品质精准调控和仿生制造提供重要科学依据和数据支撑,助力乳制品产业链高质量发展。The scale of the yogurt market is growing rapidly,and the personalized taste and nutritional precision are the main development trends.It is an important way to improve and regulate yogurt taste quality to establish a high-throughput flavor detection method and analyze the effects of protein degradation,carbohydrate metabolism and lipid decomposition on yogurt taste characteristics during fermentation.The main taste perception processes of sour,sweet,bitter,fresh and salty yogurt are reviewed in this paper.By introducing the metabolism of protein,fat and carbohydrate,the source of the main flavor material base of yogurt is discussed.The research progress of sensory evaluation,electronic tongue,near infrared spectroscopy and chromatography-mass spectrometry in the identification and taste evaluation of yoghurt is discussed.This review can provide important scientific basis and data support for the precise control of yogurt taste quality and intelligent manufacturing,and help the high-quality development of dairy industry chain.

关 键 词：酸奶 滋味 特征 来源 检测 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]