驼乳挥发性风味物质及形成机制研究进展

doi:10.16431/j.cnki.1671-7236.2026.01.007

Abstract

Abstract:

Camel milk is highly regarded for its distinctive flavor and rich nutritional composition. Volatile flavor compounds， which are key carriers of its unique sensory characteristics， play a central role in determining the quality of camel milk and influencing the development of the related industry. This review systematically elaborates on the composition and characteristics of major flavor compounds in camel milk， such as aldehydes， ketones， acids， and esters. It also examines the formation mechanisms of these flavor substances through pathways including lipid metabolism， protein hydrolysis， and carbohydrate metabolism. Furthermore， the impact of various factors （such as storage conditions， packaging methods， heat treatment intensity， feed composition， seasonal variations， as well as candidate genes and regulatory factors） on the flavor profile of camel milk is summarized. The review aims to provide a theoretical foundation for the high-value utilization of camel milk resources， the development of distinctive flavored dairy products， and the regulation of flavor and quality in camel milk.

Key words: camel milk; flavor substances; formation mechanism

CLC Number:

S872

DUO Qianqian, ZHAO Yan, CHEN He, SHAO Wei, ZHENG Nan, WANG Cheng, ZHAO Yankun. Research Progress on Volatile Flavor Compounds and Their Formation Mechanism in Camel Milk[J]. China Animal Husbandry & Veterinary Medicine, 2026, 53(1): 71-80.

Figures/Tables 1

References 72

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类别 Categories	化合物 Compound	香味阈值 Aroma threshold/（μg/kg）	风味描述 Flavor description
醛类 Aldehydes	己醛	4.5、5	脂肪、青草味
	庚醛	3	脂肪、塑料臭味
	辛醛	0.7	脂肪、肥皂、谷物味
	壬醛	1、8	清新、油脂、甜味
	癸醛	0.1~0.2	油脂、金属、橙皮味
	苯甲醛	350	杏仁、坚果味
	苯乙醛	8.0	花香、丁香、甜味
	（E）-2-庚烯醛	13	脂肪、杏仁、生青味
	（E）-2-壬烯醛	0.28、0.08	脂肪、油脂味
	（E）-2-辛烯醛	3	黄瓜味
	（E）-2-癸烯醛	0.3~0.4	牛脂、肉味
	（E，E）-2，4-壬二烯醛	0.09	油脂、肥皂味
	（E，E）-2，4-癸二烯醛	0.2、0.07	脂肪味
	2-十一烯醛	1.4	橘皮味
	十一醛	5	肥皂味
醇类 Alcohols	己醇	2 500	清新、奶酪味
	辛醇	0.023	玫瑰、黄油、焦味
	庚醇	330	泥土、霉味
	戊醇	4 000	橡胶、香料味
	1-辛烯-3-醇	1	蘑菇、真菌、土豆味
酮类 Ketones	2-庚酮	140	霉味、奶酪味
	2-壬酮	38.9	似乙醇、牛奶味
酸类 Acids	乙酸	22 000	酸味
	己酸	3 000	汗酸味
其他 Other	十四烷	1 000	—
	十五烷	13 000	—
	2-戊基呋喃	6	山楂、草香、豆味
	乙酸乙酯	0.08	醚香、果香味

Research Progress on Volatile Flavor Compounds and Their Formation Mechanism in Camel Milk

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