Abstract: Dairy flavor is a product of the synergistic interaction between microbial metabolism and processing techniques, with its unique sensory characteristics being critical determinants of product competitiveness and quality control. This review systematically summarizes the formation mechanism of dairy flavor and the principles and applications of major identification, screening, and quality evaluation technologies, with a focus on the advantages, limitations, and complementary relationships of gas chromatography-mass spectrometry, liquid chromatography-mass spectrometry, near-infrared (NIR) spectroscopy, nuclear magnetic resonance, and intelligent sensory technologies. Based on a systematic comparison of existing techniques, a “technology characteristic-detection objective-application scenario” matching framework is proposed, aiming to shift the current research paradigm from reliance on “single-technology identification” toward an integrated approach based on “multi-technology fusion perception”. This shift provides a theoretical foundation and technical support for establishing a standardized and intelligent dairy flavor evaluation system. Future developments are expected to focus on the construction of multi-technology collaborative platforms, in-depth interpretation of complex data using artificial intelligence algorithms, and online quality control enabled by miniaturized devices.

Key words: dairy products; flavor compounds; identification and screening; quality evaluation; multi-technology integration; intelligent sensory technologies

摘要： 乳制品风味是微生物代谢与加工工艺协同作用的产物，乳制品的独特感官特征决定产品竞争力和品质控制。本文系统综述乳制品风味形成机制及主要鉴定、筛选与品质评价技术的原理与应用，重点分析气相色谱-质谱联用、液相色谱-质谱联用、近红外光谱、核磁共振及智能感官技术的优势、局限性与互补关系。通过对现有技术的系统性比较，探讨以“技术特性-检测目标-应用场景”相匹配的分析框架，旨在促进当前乳制品风味研究从依赖“单一技术鉴定”向基于“多技术融合感知”的整合策略发展，为构建标准化、智能化的乳制品风味评价体系提供理论依据与技术支撑。未来发展趋势将聚焦于多技术联用平台的构建、人工智能算法对复杂数据的深度解析及微型化设备赋能的在线质量控制。

关键词: 乳制品；风味物质；鉴定及筛选；品质评价；多技术融合；智能感官技术