标题： 发酵食品中混合对风味和香气发展的影响 显示英文标题

标题： Impact of Mixing on Flavor and Aroma Development in Fermented Foods

摘要： 发酵食品中的风味和香气发展与发酵过程中的混合动力学密切相关。 本综述探讨了混合变化如何影响发酵系统中的物理、化学和微生物相互作用，最终影响风味和香气等感官特性。 粘度、剪切力和流体流动模式等因素在质量传递、微生物活性和挥发性化合物的释放中起关键作用，从而影响发酵产品的感官特性。 来自常见发酵食品的例子——包括面包、酸奶、啤酒、葡萄酒和奶酪——突出了可控混合如何优化有益风味化合物的释放，提高生物合成产量，并降低技术复杂性。 理解这些物理相互作用对于推动食品工业中的发酵工艺至关重要，有助于提高产品质量、改善风味保留并增强消费者满意度。 显示英文摘要

摘要： The flavor and aroma development in fermented foods is intricately tied to the mixing dynamics during fermentation. This review explores how variations in mixing influence the physical, chemical, and microbial interactions within fermentation systems, ultimately affecting sensory characteristics such as flavor and aroma. Factors like rheology, shear forces, and fluid flow patterns are critical in mass transfer, microbial activity, and the release of volatile compounds, contributing to fermented products' sensory profile. Examples from common fermented foods -- including bread, yogurt, beer, wine, and cheese -- highlight how controlled mixing can optimize the release of desirable flavor compounds, improve biosynthesis yields, and reduce technological complexity. Understanding these physical interactions is essential for advancing fermentation processes in the food industry, leading to higher product quality, better flavor retention, and enhanced consumer satisfaction.