Graduate Student Literature Review: Network of flavor compounds formation and influence factors in yogurt

文献类型： 外文期刊

第一作者： Li, Die

作者： Li, Die;Cui, Yutong;Wu, Xinying;Zhao, Tianrui;Zhang, Jiliang;Li, Jiyong;Min, Fuhai;Zhang, Jianming

作者机构：

关键词： yogurt; flavor compounds; flavor formation; affect factor

期刊名称：JOURNAL OF DAIRY SCIENCE （ 影响因子：4.4； 五年影响因子：4.4 ）

ISSN： 0022-0302

年卷期： 2024 年 107 卷 11 期

页码：

收录情况： SCI

摘要： Yogurt is popular as a natural and healthy food, but its flavor greatly affects acceptability by consumers. Flavor compounds of yogurt are generally produced by the metabolism of lactose, protein, and fat, and the resulting flavors include carbonyls, acids, esters, alcohols, and so on. Each flavor compound can individually provide the corresponding flavor, or it can be combined with other compounds to form a new flavor. The flavor network is formed among the metabolites of milk components, and acetaldehyde, as the central compound, plays a role in connecting the whole network. The flavor compounds can be affected by many factors, such as the use of different raw milks, ways of homogenization, sterilization, fermentation, postripening, storage condition, and packaging materials, which can affect the overall flavor of yogurt. This paper provides an overview of the volatile flavor compounds in yogurt, the pathways of production of the main flavor compounds during yogurt fermentation, and the factors that influence the flavor of yogurt, including type of raw milk, processing, and storage. It also aims to provide theoretical guidance for the product of yogurt in ideal flavor, but further research is needed to provide a more comprehensive description of the flavor system of yogurt.

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