Aroma classification and flavor characterization of Streptococcus thermophilus fermented milk by HS-GC-IMS and HS-SPME-GC-TOF/MS-Reference-Cited by-同舟云学术

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Aroma classification and flavor characterization of Streptococcus thermophilus fermented milk by HS-GC-IMS and HS-SPME-GC-TOF/MS

Published:2022-10 Issue: Volume:49 Page:101832
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Liu Ao,Zhang Hongwei,Liu Tongjie,Gong Pimin,Wang Yawei,Wang Hongze,Tian Xiaoying,Liu Qiqi,Cui Qingyu,Xie Xiang,Zhang Lanwei,Yi Huaxi

Funder

Natural Science Foundation of Shandong Province

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference44 articles.

1. Yogurt and gut function;Adolfsson;American Journal of Clinical Nutrition,2004

2. Sensory characteristics and comparison of commercial plain yogurts and 2 new production sample options;Brown;Journal of Food Science,2015

3. Volatile flavor compounds in yogurt: A review;Cheng;Critical Reviews in Food Science and Nutrition,2010

4. Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS;Chen;Food Chemistry,2021

5. Role of lactic acid bacteria on the yogurt flavour: A review;Chen;International Journal of Food Properties,2017

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