乳业科学与技术2026，Vol.49Issue(1)：55-61,7.DOI:10.7506/rykxyjs1671-5187-20251020-071
乳制品风味物质检测与分析技术研究进展
Recent Progress in Analytical Techniques for the Detection of Flavor Compounds in Dairy Products
摘要
Abstract
Dairy flavor is a product of the synergistic interaction between microbial metabolism and processing techniques,with its unique sensory characteristics being critical determinants of product competitiveness and quality control.This review systematically summarizes the formation mechanism of dairy flavor and the principles and applications of major identification,screening,and quality evaluation technologies,with a focus on the advantages,limitations,and complementary relationships of gas chromatography-mass spectrometry,liquid chromatography-mass spectrometry,near-infrared(NIR)spectroscopy,nuclear magnetic resonance,and intelligent sensory technologies.Based on a systematic comparison of existing techniques,a"technology characteristic-detection objective-application scenario"matching framework is proposed,aiming to shift the current research paradigm from reliance on"single-technology identification"toward an integrated approach based on"multi-technology fusion perception".This shift provides a theoretical foundation and technical support for establishing a standardized and intelligent dairy flavor evaluation system.Future developments are expected to focus on the construction of multi-technology collaborative platforms,in-depth interpretation of complex data using artificial intelligence algorithms,and online quality control enabled by miniaturized devices.关键词
乳制品/风味物质/鉴定及筛选/品质评价/多技术融合/智能感官技术Key words
dairy products/flavor compounds/identification and screening/quality evaluation/multi-technology integration/intelligent sensory technologies分类
轻工纺织引用本文复制引用
袁雪峰,刘世申,马上超,李芬,贾一鸣,张左利,牛希跃,李婕,许倩..乳制品风味物质检测与分析技术研究进展[J].乳业科学与技术,2026,49(1):55-61,7.基金项目
兵团科技创新人才项目(2024DB013) （2024DB013）
兵团科技计划项目(2024AB050) （2024AB050）
