中国畜牧兽医2026，Vol.53Issue(1)：71-80,10.DOI:10.16431/j.cnki.1671-7236.2026.01.007
驼乳挥发性风味物质及形成机制研究进展
Research Progress on Volatile Flavor Compounds and Their Formation Mechanism in Camel Milk
摘要
Abstract
Camel milk is highly regarded for its distinctive flavor and rich nutritional composition.Volatile flavor compounds,which are key carriers of its unique sensory characteristics,play a central role in determining the quality of camel milk and influencing the development of the related industry.This review systematically elaborates on the composition and characteristics of major flavor compounds in camel milk,such as aldehydes,ketones,acids,and esters.It also examines the formation mechanisms of these flavor substances through pathways including lipid metabolism,protein hydrolysis,and carbohydrate metabolism.Furthermore,the impact of various factors(such as storage conditions,packaging methods,heat treatment intensity,feed composition,seasonal variations,as well as candidate genes and regulatory factors)on the flavor profile of camel milk is summarized.The review aims to provide a theoretical foundation for the high-value utilization of camel milk resources,the development of distinctive flavored dairy products,and the regulation of flavor and quality in camel milk.关键词
驼乳/风味物质/形成机制Key words
camel milk/flavor substances/formation mechanism分类
农业科技引用本文复制引用
多倩倩,赵妍,陈贺,邵伟,郑楠,王成,赵艳坤..驼乳挥发性风味物质及形成机制研究进展[J].中国畜牧兽医,2026,53(1):71-80,10.基金项目
新疆维吾尔自治区重点研发项目(2023B02034-1) （2023B02034-1）
新疆维吾尔自治区现代农业产业技术体系(XJARS-11-09) （XJARS-11-09）
