Progress of Yoghurt Taste Characteristics Perception, Formation Process and Analysis and Evaluation Methods
The scale of the yogurt market is growing rapidly, and the personalized taste and nutritional precision are the main development trends. It is an important way to improve and regulate yogurt taste quality to establish a high-throughput flavor detection method and analyze the effects of protein degra...
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2025-05-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024050339 |
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| _version_ | 1849323211547738112 |
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| author | Lin SHI Wei JIA Rong ZHANG Li ZHANG |
| author_facet | Lin SHI Wei JIA Rong ZHANG Li ZHANG |
| author_sort | Lin SHI |
| collection | DOAJ |
| description | The scale of the yogurt market is growing rapidly, and the personalized taste and nutritional precision are the main development trends. It is an important way to improve and regulate yogurt taste quality to establish a high-throughput flavor detection method and analyze the effects of protein degradation, carbohydrate metabolism and lipid decomposition on yogurt taste characteristics during fermentation. The main taste perception processes of sour, sweet, bitter, fresh and salty yogurt are reviewed in this paper. By introducing the metabolism of protein, fat and carbohydrate, the source of the main flavor material base of yogurt is discussed. The research progress of sensory evaluation, electronic tongue, near infrared spectroscopy and chromatography-mass spectrometry in the identification and taste evaluation of yoghurt is discussed. This review can provide important scientific basis and data support for the precise control of yogurt taste quality and intelligent manufacturing, and help the high-quality development of dairy industry chain. |
| format | Article |
| id | doaj-art-028eb6d6d2484dbf8760a8951062a3d6 |
| institution | Kabale University |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-05-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-028eb6d6d2484dbf8760a8951062a3d62025-08-20T03:49:07ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-05-0146944545510.13386/j.issn1002-0306.20240503392024050339-9Progress of Yoghurt Taste Characteristics Perception, Formation Process and Analysis and Evaluation MethodsLin SHI0Wei JIA1Rong ZHANG2Li ZHANG3School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, ChinaSchool of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, ChinaSchool of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, ChinaShaanxi Keyi Sunshine Test Technical Services Co., Ltd., Xi'an 710016, ChinaThe scale of the yogurt market is growing rapidly, and the personalized taste and nutritional precision are the main development trends. It is an important way to improve and regulate yogurt taste quality to establish a high-throughput flavor detection method and analyze the effects of protein degradation, carbohydrate metabolism and lipid decomposition on yogurt taste characteristics during fermentation. The main taste perception processes of sour, sweet, bitter, fresh and salty yogurt are reviewed in this paper. By introducing the metabolism of protein, fat and carbohydrate, the source of the main flavor material base of yogurt is discussed. The research progress of sensory evaluation, electronic tongue, near infrared spectroscopy and chromatography-mass spectrometry in the identification and taste evaluation of yoghurt is discussed. This review can provide important scientific basis and data support for the precise control of yogurt taste quality and intelligent manufacturing, and help the high-quality development of dairy industry chain.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024050339yogurttastecharacteristicssourcedetection |
| spellingShingle | Lin SHI Wei JIA Rong ZHANG Li ZHANG Progress of Yoghurt Taste Characteristics Perception, Formation Process and Analysis and Evaluation Methods Shipin gongye ke-ji yogurt taste characteristics source detection |
| title | Progress of Yoghurt Taste Characteristics Perception, Formation Process and Analysis and Evaluation Methods |
| title_full | Progress of Yoghurt Taste Characteristics Perception, Formation Process and Analysis and Evaluation Methods |
| title_fullStr | Progress of Yoghurt Taste Characteristics Perception, Formation Process and Analysis and Evaluation Methods |
| title_full_unstemmed | Progress of Yoghurt Taste Characteristics Perception, Formation Process and Analysis and Evaluation Methods |
| title_short | Progress of Yoghurt Taste Characteristics Perception, Formation Process and Analysis and Evaluation Methods |
| title_sort | progress of yoghurt taste characteristics perception formation process and analysis and evaluation methods |
| topic | yogurt taste characteristics source detection |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024050339 |
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