Flavor Compounds Affecting the Sensory Characteristics of a Lactobacillus-fermented Dairy Beverage during Two Weeks of Refrigerated Storage
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Published:2020
Issue:1
Volume:26
Page:139-152
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ISSN:1344-6606
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Container-title:Food Science and Technology Research
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language:en
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Short-container-title:FSTR
Author:
Suzuki Taisuke1, Akiyama Masayuki1, Sato Yoshiyasu1, Okaue Misako1, Murakami Yusuke2, Onishi Masanobu2, Mizota Yasumichi1, Ochi Hiroshi1, Koizumi Reiko1, Miyaji Kazuhiro1, Ikeda Michio1, Iwabuchi Hisakatsu2
Affiliation:
1. Morinaga Milk Industry Co., Ltd. 2. San-Ei Gen F.F.I., Inc.
Publisher
Japanese Society for Food Science and Technology
Subject
Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology
Reference29 articles.
1. Akiyama, M., Suzuki, T., Murakami, Y., Onishi, M., Mizota, Y., Miyaji, K., Ikeda, M., and Iwabuchi, H. (2018). Changes in odor compounds of a Lactobacillus-fermented dairy beverage during two weeks of refrigerated storage. Food Sci. Technol. Res., 24, 1129-1137. 2. Alewijn, M., Sliwinski, E.L., and Wouters, J.T.M. (2003). A fast and simple method for quantitative determination of fat-derived medium and low-volatile compounds in cheese. Int. Dairy J., 13, 733-741. 3. Cheng, H. (2010). Volatile flavor compounds in yogurt: A review. Crit. Rev. Food Sci. Nutr., 50, 938-950. 4. Dan, T., Wang, D., Wu, S., Jin, R., Ren, W., and Sun, T. (2017). Profiles of volatile flavor compounds in milk fermented with different proportional combinations of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Molecules, 22, 1633-1646. 5. Eriksson, L., Johansson, E., Kettaneh-Wold, N., Trygg, J., Wikström, C., and Wold, S. (2006). Appendix II: Statistical notes. In “Multi-and megavariate data analysis: Part I Basic principles and applications. Second revised and enlarged edition,” ed. by Eriksson, L., Johansson, E., Kettaneh-Wold, N., Trygg, J., Wikström, C. and Wold. S. Umetrics AB, Umeå, Sweden, pp. 381-399.
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