An insight into specific flavor sensation in fermented milk: Linalool and mushroom alcohol

An insight into specific flavor sensation in fermented milk: Linalool and mushroom alcohol

ABSTRACT: Flavor perception plays a decisive role in consumer choice of dairy products. For overall flavor formation, far less is known about the specific sensory aspects of critical flavor compounds, particularly for fermentation aroma and off-flavor perception. We resolved the volatile flavor comp...

Full description

Saved in:
Bibliographic Details
Main Authors: Xuelu Chi, Yating Zhang, Qingyu Yang, Jian Zhang, Baoguo Sun, Nasi Ai
Format: Article
Language:English
Published: Elsevier 2025-06-01
Series:Journal of Dairy Science
Subjects:
Lactobacillus casei
Lactobacillus bulgaricus
fermented milk
sensory evaluation
off-flavor
Online Access:http://www.sciencedirect.com/science/article/pii/S0022030225002255
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items