Triple-channel comparative analysis of volatile flavour composition in raw whole and skim milk via electronic nose, GC-MS and GC-O-Reference-Cited by-同舟云学术

Triple-channel comparative analysis of volatile flavour composition in raw whole and skim milk via electronic nose, GC-MS and GC-O

Published:2015 Issue:10 Volume:7 Page:4278-4284
ISSN:1759-9660
Container-title:Analytical Methods
language:en
Short-container-title:Anal. Methods

Author:

Ai Na-si¹²³⁴,Liu Hui-lin⁵⁶⁷⁴,Wang Jing⁵⁶⁷⁴,Zhang Xiao-mei⁸⁶⁷⁴,Zhang Hui-juan⁵⁶⁷⁴,Chen Hai-tao⁸⁶⁷⁴,Huang Ming-quan⁹⁶⁷⁴,Liu Yong-guo⁹⁶⁷⁴,Zheng Fu-ping⁹⁶⁷⁴,Sun Bao-guo⁸⁶⁷⁴

Affiliation:

1. College of Food Engineering and Biotechnology

2. Tianjin University of Science and Technology

3. Tianjin 300457

4. P. R. China

5. School of Food Science and Chemical Engineering

6. Beijing Technology and Business University

7. Beijing 100048

8. Engineering and Technology Research Center of Food Additives

9. Beijing Key Laboratory of Flavour Chemistry

Abstract

A novel triple-channel comparative analysis of volatile composition in RWM and RSM was developedviaE-Nose, GC-MS, and GC-O.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Engineering,General Chemical Engineering,Analytical Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2015/AY/C4AY02751E

Reference24 articles.

1. Dietary-fat-induced taurocholic acid promotes pathobiont expansion and colitis in Il10−/− mice

2. Effect of consumption of whole milk and skim milk on blood lipid profiles in healthy men

3. Why do we Like Fat?

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