Review on Influence of Food Technology on the Flavor of Dairy Product

Yuyue Chen

doi:10.54097/fj5eeb78

Authors

Yuyue Chen

DOI:

https://doi.org/10.54097/fj5eeb78

Keywords:

Flavour; volatile compound; gas chromatography-ion mobility spectrometry.

Abstract

In contemporary society, people's demand for milk and dairy products is growing rapidly, and people's quality requirements for dairy products are gradually increasing. Currently, most research on dairy products focuses on nutritional composition, taste, and flavor. However, research into the changes in external and internal factors and processing and storage technology caused by flavor changes in dairy products is limited and immature. This paper comprehensively discusses the origin of flavor substances in milk and dairy products, the chemical changes caused by compounds affecting flavor, and the influence of temperature and humidity on flavor.

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