生乳中风味物质特征及来源研究进展

doi:10.16431/j.cnki.1671-7236.2024.03.022

摘要/Abstract

摘要： 风味是生乳感官评价的重要组成部分,也是乳制品内在品质的综合表现。与人的嗅觉、味觉、触觉相对应,生乳的风味特征可以分别从气味、味道、口感3个维度分析。挥发性化合物不仅是风味的主要来源,也是非常重要的气味贡献物质,生乳中只有部分挥发性化合物有助于形成风味。生乳中主要挥发性化合物包括萜类、酸类(如C4~C12脂肪酸)、酮类(如甲基酮)、醛类(如壬烯醛、庚烯醛)、酯类(如γ-内酯)、酚类(如对甲酚)及硫化物(如二甲基硫化物)等。生乳风味多由挥发性物质决定,但生乳敏感性强,干扰物多,使风味成为一项很难客观把控的质量指标,从而极易影响乳制品的品质。因此,在保障生乳新鲜风味的基础上,更需要严格控制多种外界因素对风味的干扰。生乳风味与多种因素密切相关,如饲粮、饮用水和牛舍环境等。目前,饲粮被认为是影响乳及乳制品风味最主要和最敏感的因素,饲粮中碳水化合物、脂肪、蛋白质等营养成分可通过不同途径影响乳中风味物质,从而改变生乳风味。综上,饲粮在很大程度上决定了影响生乳风味的挥发性化合物的组成。作者从气味、味道、口感3个维度阐述生乳风味特征,综述了生乳中的主要挥发性化合物及饲粮、饮用水、牛舍环境对生乳风味的影响,以期为生乳风味及品质调控提供理论依据。

关键词: 生乳; 风味; 挥发性化合物

Abstract: Flavour is both an important part of the sensory evaluation of raw milk and a comprehensive expression of the intrinsic quality of dairy products.Corresponding to the senses of smell,taste and touch in human,the flavour profile of raw milk can be analyzed in three dimensions:Odour,taste and mouthfeel,respectively.Volatile compounds are not only the main source of flavour, but also a very important flavour contributor, only some of the volatile compounds contribute to the flavour formation.The main volatile compounds in raw milk include terpenoids,acids (such as C4-C12 fatty acids),ketones (such as methyl ketones),aldehydes (such as nonenal and heptenal),esters (such as γ-lactone),phenols (such as p-cresol) and sulfides (such as dimethyl sulfide).Volatile compounds are the determining factor in the flavour of raw milk,but raw milk is highly sensitive and easily disturbed by chemical substances,which makes the flavour of raw milk is difficult to control objectively,therefore flavour is highly susceptible to the quality of dairy products.Therefore,on the basis of ensuring the fresh flavour,it is necessary to strictly control the interference of various external factors on the flavour.Raw milk flavour is closely related to a variety of factors,such as diet,drinking water and barn environment.At present,diet is considered to be the most important and sensitive factor affecting the flavour of milk and dairy products,and the nutrients such as carbohydrates,fats and proteins in diet can affect the flavour substances in milk through different ways,thereby changing the flavour of raw milk.In summary,the diet largely determines the composition of volatile compounds that affect the flavour of raw milk.In this paper,the flavour characteristics of raw milk were elaborated from three dimensions of odour,taste and mouthfeel,and the main volatile compounds in raw milk and the effects of diet,drinking water and barn environment on the flavour of raw milk were reviewed,in order to provide a theoretical basis for the flavour and quality control of raw milk.

Key words: raw milk; flavour; volatile compounds

中图分类号:

Q592.6
S823

陈银阁, 张养东, 李宁, 张元庆. 生乳中风味物质特征及来源研究进展[J]. 中国畜牧兽医, 2024, 51(3): 1103-1110.

CHEN Yinge, ZHANG Yangdong, LI Ning, ZHANG Yuanqing. Research Progress on Flavour Substance Characteristics and Sources in Raw Milk[J]. China Animal Husbandry and Veterinary Medicine, 2024, 51(3): 1103-1110.

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