Research progress in preparation and analysis of milk flavor

AI Na- si; WANG Jing; ZHANG Xiao-mei; ZHENG Fu-ping; SUN Bao-guo

doi:10.13386/j.issn1002-0306.2014.21.074

AI Na- si, WANG Jing, ZHANG Xiao-mei, ZHENG Fu-ping, SUN Bao-guo. Research progress in preparation and analysis of milk flavor[J]. Science and Technology of Food Industry, 2014, (21): 380-384. DOI: 10.13386/j.issn1002-0306.2014.21.074

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Research progress in preparation and analysis of milk flavor

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Milk and dairy products play an important role in food industry.With the demands for the high- quality milk flavor increasing rapidly, milk and dairy products have gradually become a focus of flavor research field. In this paper, the source of the main flavor components, the preparation, and analytical methods of milk flavor were reviewed, and the prospects and development trend of milk flavor were analysed.

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Research progress in preparation and analysis of milk flavor

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