Progress of Yoghurt Taste Characteristics Perception, Formation Process and Analysis and Evaluation Methods

SHI Lin; JIA Wei; ZHANG Rong; ZHANG Li

doi:10.13386/j.issn1002-0306.2024050339

Volume 46 Issue 9

Apr. 2025

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Science and Technology of Food Industry > 2025 > 46(9): 445-455. > DOI: 10.13386/j.issn1002-0306.2024050339

SHI Lin, JIA Wei, ZHANG Rong, et al. Progress of Yoghurt Taste Characteristics Perception, Formation Process and Analysis and Evaluation Methods[J]. Science and Technology of Food Industry, 2025, 46(9): 445−455. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024050339.

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Progress of Yoghurt Taste Characteristics Perception, Formation Process and Analysis and Evaluation Methods

SHI Lin^1,,
JIA Wei^1, ,,
ZHANG Rong^1, ,,
ZHANG Li²

1.
School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
2.
Shaanxi Keyi Sunshine Test Technical Services Co., Ltd., Xi'an 710016, China

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Received Date: May 26, 2024
Available Online: February 27, 2025

Graphical Abstract

Abstract

Abstract

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.
- yogurt,
- taste,
- characteristics,
- source,
- detection

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References (97)

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