Research progress on flavor formation mechanism and optimal control of fermented dairy products
Fermented dairy products are rich in nutrients and are popular among consumers.Flavour is one of the most important sensory attributes of fermented dairy products,but dairy products are prone to produce undesirable flavours during the fermentation process,which affects the flavour quality of fermented dairy products.Therefore,a full understanding of the transformation process and formation mechanism of flavour substances in fermented dairy products is of great significance to optimize flavour.Based on the related research,the important research progress on the flavour formation pathways of fermented dairy products was comprehensively discussed,and the important technical measures for the optimal control of flavour were elaborated.By combing the relevant literature,key biochemical transformation pathways such as carbohydrate metabolism,lipolysis and protein hydrolysis in the process of fermented dairy product flavour formation were pointed out,as well as the methods to optimize the flavour through targeted screening and identification of aroma-producing lactic acid bacteria,optimization of processing conditions,and application of ge-netic engineering.In the future,in-depth research can be carried out on the development of lactic acid bacteria and their potential metabolic mechanisms in regulating flavour generation.
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