Dairy flavor is a product of the synergistic interaction between microbial metabolism and processing techniques, with its unique sensory characteristics being critical determinants of product competitiveness and quality control. This review systematically summarizes the formation mechanism of dairy flavor and the principles and applications of major identification, screening, and quality evaluation technologies, with a focus on the advantages, limitations, and complementary relationships of gas chromatography-mass spectrometry, liquid chromatography-mass spectrometry, near-infrared (NIR) spectroscopy, nuclear magnetic resonance, and intelligent sensory technologies. Based on a systematic comparison of existing techniques, a “technology characteristic-detection objective-application scenario” matching framework is proposed, aiming to shift the current research paradigm from reliance on “single-technology identification” toward an integrated approach based on “multi-technology fusion perception”. This shift provides a theoretical foundation and technical support for establishing a standardized and intelligent dairy flavor evaluation system. Future developments are expected to focus on the construction of multi-technology collaborative platforms, in-depth interpretation of complex data using artificial intelligence algorithms, and online quality control enabled by miniaturized devices.

Constipation is a prevalent functional gastrointestinal disorder. Conventional laxative therapies for constipation often entail risks of dependence and adverse effects. With the growing recognition of the crucial role of gut microbiota dysbiosis in its pathogenesis, gut microbiota modulation has emerged as a core strategy in novel therapies. Synbiotics, a combination of probiotics and prebiotics, demonstrates significant therapeutic potential through synergistic mechanisms: prebiotics selectively promote the colonization and proliferation of probiotics, and they synergistically optimize gut microbiota composition, enhance the production of short-chain fatty acids, and subsequently improve intestinal barrier function, regulate immune responses, and stimulate intestinal motility. Clinical evidence indicates that specific synbiotic formulations outperform single-component interventions in improving stool frequency, consistency, and overall symptoms. This advantage stems from the “nutrition-microbiota-metabolism” multiple-pathway synergistic effect. Future research should prioritize the development of personalized synbiotic regimens based on gut microbiota functional prediction, conduct large-scale clinical trials for functional validation, and explore their integration with novel delivery systems and functional food carriers, thereby advancing the development of constipation treatment toward the integration of precision microbiota-based intervention and enhancing its clinical utility and patients’ quality of life.