Evaluation of Volatile Compounds during the Fermentation Process of Yogurts by Streptococcus thermophilus Based on Odor Activity Value and Heat Map Analysis

Evaluation of Volatile Compounds during the Fermentation Process of Yogurts by Streptococcus thermophilus Based on Odor Activity Value and Heat Map Analysis

The volatile composition of yogurt produced by Streptococcus thermophilus fermentation at different time points was investigated by gas chromatography-mass spectrometry combined with simultaneous distillation and extraction. A total of 53 volatile compounds including 11 aldehydes, 10 ketones, 8 acid...

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Bibliographic Details
Main Authors:	Li Zhang, Si Mi, Ruo-bing Liu, Ya-xin Sang, Xiang-hong Wang
Format:	Article
Language:	English
Published:	Wiley 2020-01-01
Series:	International Journal of Analytical Chemistry
Online Access:	http://dx.doi.org/10.1155/2020/3242854
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