Study for Formation Root of Off-Flavor Substance 2-Iodo-4-methylphenol in Milk

Author:

Aoki Naho1,Kasahara Honoka1,Sato Yoshio2

Affiliation:

1. Graduate School of Tokyo Kasei University

2. Tokyo Kasei University

Publisher

Japanese Society for Food Hygiene and Safety

Subject

General Medicine

Reference16 articles.

1. 1) Whitfield, F. B., Hill, J. L., Shaw, K. J. Investigations into the Origin of Chloroanisoles Causing Musty Off-Flavor of Raisins. J. Agric. Food Chem., 45(3), 889–893 (1997).

2. 2) Ochiai, N., Sasamoto, K., Takino, M., Yamashita S., Daishima, S., Heiden, A., Hoffman, A. Determination of trace amounts of off-flavor compounds in drinking water by stir bar sorptive extraction and thermal desorption GC-MS. Analyst,126,1652–1657 (2001).

3. 3) Mitani, T. Quality and flavor of milk related with feeding management for dairy cows. 乳業技術,69, 1–11 (2019).

4. 4) 柳 雄太,横尾美幸,竹内幸成,神山智敬,石川 翔,生田健太郎. 乳牛への乾燥豆腐粕給与が生乳の自発性酸化臭に及ぼす影響.日本畜産学会報,92(1), 55–61 (2021).

5. 5) Ohmori, T., Takeuchi, Y., Katou, H. A study to obtain tasty fresh milk through integrated innovation at farms and processing technology. Milk Science, 57(3), 125–129 (2008).

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