Comparative analysis of the volatile flavor compounds of Monascus-fermented cheese with different ripening periods by SPME-GC-MS, SPME-GC×GC-MS, and HS-GC-IMS-Reference-Cited by-同舟云学术

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Comparative analysis of the volatile flavor compounds of Monascus-fermented cheese with different ripening periods by SPME-GC-MS, SPME-GC×GC-MS, and HS-GC-IMS

Published:2024-12 Issue: Volume:62 Page:105045
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Zhang Qian,Wang Yadong,Meng Fanyu,Wang Bei^ORCID,Wang Yanbo

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference38 articles.

1. The 'buttery' attribute of wine-diacetyl-desirability, spoilage and beyond;Bartowsky;International Journal of Food Microbiology,2004

2. Modelling the Maillard reaction during the cooking of a model cheese;Bertrand;Food Chemistry,2015

3. Natural pigment from Monascus: The production and therapeutic significance;Chaudhary;Journal of Applied Microbiology,2023

4. Comparative study on volatile flavor of Chinese acid-curd cheese using sensory evaluation, gas chromatography-ion mobility spectrometry and gas chromatography-mass spectrometry;Chen;Food Science, China,2023

5. Characterization of major odor-active compounds responsible for nutty flavor in Cheddar cheese according to Chinese taste;Chen;Flavour and Fragrance Journal,2021

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