Flavor properties of post-heated fermented milk revealed by a comprehensive analysis based on volatile and non-volatile metabolites and sensory evaluation

Flavor properties of post-heated fermented milk revealed by a comprehensive analysis based on volatile and non-volatile metabolites and sensory evaluation

Existing research on the post-heating processing of fermented milk has primarily focused on single post-heating treatments and the texture, while research on how changes in metabolites during different post-heating treatments affect flavor and sensory properties is limited. This study investigates t...

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Bibliographic Details
Main Authors: Xiaoxia Li, Zhi Zhao, Shaoqi Shi, Dongdong Li, Yue Sang, Pengjie Wang, Liang Zhao, Fuqing Wang, Bing Fang, Shuxing Chen, Yixuan Li, Zhengqiang Jiang, Jie Luo, Xiaoxu Zhang, Ran Wang
Format: Article
Language:English
Published: Elsevier 2024-01-01
Series:Current Research in Food Science
Subjects:
Post-heated fermented milk
Volatile metabolites
Aroma-active compounds
Non-volatile metabolites
Sensory evaluation
Online Access:http://www.sciencedirect.com/science/article/pii/S2665927124002181
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