Characterization of the different volatile organic compounds in human and ruminant milk using electronic nose analysis and headspace gas chromatography–mass spectrometry

To explore variations in the volatile components of milk originating from various species and to explain the material basis of their odor differences, electronic nose analysis coupled with headspace gas chromatography–mass spectrometry (HS-GC–MS) was employed to analyze the characteristics of human,...

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Detalhes bibliográficos

Principais autores:	Zhongshi Zhu, Danni Li, Naseer Ahmad, Tingting Chu, Chen Niu, Lei Zhang, Yuxuan Song
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Elsevier 2026-01-01
coleção:	Food Chemistry: X
Assuntos:	Milk Electronic nose Headspace gas chromatography–mass spectrometry Volatile organic compound analysis
Acesso em linha:	http://www.sciencedirect.com/science/article/pii/S259015752600057X
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