Differentiation and characterization of volatile compounds in five common milk powders using HS-GC-IMS, HS-SPME-GC–MS, and multivariate statistical approaches

Differentiation and characterization of volatile compounds in five common milk powders using HS-GC-IMS, HS-SPME-GC–MS, and multivariate statistical approaches

Aroma is a key factor in milk powder quality evaluation and consumer choice. However, research has mostly focused on processing effects, with little on flavor differences among milk powders. This study analysed and identified the flavor characteristics of five common types of milk powders in China,...

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Bibliographic Details
Main Authors: Yaxi Zhou, Diandian Wang, Jian Zhao, Yu Guo, Wenjie Yan
Format: Article
Language:English
Published: Elsevier 2025-01-01
Series:Food Chemistry: X
Subjects:
Milk powder
Volatile compounds
HS-GC-IMS
HS-SPME-GC–MS
OPLS-DA
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525000252
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