CAJ | 학술논문

随着国民生活水平的提高，对干酪的需求逐渐提高，干酪的调香调味对于改善干酪的风味，提高其市场接受度至关重要。本文介绍了国内外不同干酪的风味特点，以及针对其原始风味的不同，利用味强化、掩蔽、派生、干涉和反应等原理对不同风味干酪进行调香调味。根据辅料形式和投放时间的不同，分别介绍了天然干酪和再制干酪调香调味的常用方法。总结了我国干酪调香调味的研究特点并对我国风味干酪的发展方向提出了建议，以期为提高我国风味干酪产品的水平提供参考。
수착국민생활수평적제고，대간락적수구축점제고，간락적조향조미대우개선간락적풍미，제고기시장접수도지관중요。본문개소료국내외불동간락적풍미특점，이급침대기원시풍미적불동，이용미강화、엄폐、파생、간섭화반응등원리대불동풍미간락진행조향조미。근거보료형식화투방시간적불동，분별개소료천연간락화재제간락조향조미적상용방법。총결료아국간락조향조미적연구특점병대아국풍미간락적발전방향제출료건의，이기위제고아국풍미간락산품적수평제공삼고。
With the development of national living standard, the market demand for cheese has increased, and it’s important to perfect the flavor by blending and seasoning to improve the market acceptance of cheese. The features of the common flavored cheeses around the world were compared in this paper, where the applica-tion of the flavor processing technology including the flavor enhancement, masking, derivative, interference and reaction were introduced. The analysis of the blending and seasoning principles with respect of the blend-ing-time and-seasoners will be helpful to the improvement of the flavored products in China.