Abstract: As increasing attention has been paid to the flavor of dairy products, research on dairy flavors will promote the rapid development of the dairy flavor industry. In this paper, we summarize recent progress in research on dairy flavors, review the main flavor compounds of some common dairy products, analyze the mechanism of off-flavor formation, and provide some solutions to this problem based on the preparation process for dairy flavors. It is expected that this review will provide new ideas for the development of flavored dairy products and dairy flavors in the future.

Key words: dairy flavors, flavor, food flavor preparation technology

摘要： 随着乳制品风味越来越广泛地受到关注，对乳品香精的研究促进着该产业的迅速发展。本文归纳近年来国内外在乳品香精领域的研究进展，梳理了一些常见乳制品的主要风味物质，对其不良风味的产生原因进行分析，并且根据乳品香精的制备技术提供了一些解决方案，对未来风味乳制品的发展及乳品香精的进一步开发进行展望，提供新思路。

关键词: 乳品香精, 风味, 香料制备技术