HS-GC-IMS and HS-SPME/GC-MS coupled with E-nose and E-tongue reveal the flavors of raw milk from different regions of China

Milk authentication requires identification of the origin and assessment of the aroma characteristics. In this study, we analyzed 24 raw milk samples from different regions of China by profiling volatile flavors using headspace solid phase microextraction-gas chromatography-mass spectrometry, headsp...

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Autors principals:	Xuelu Chi, Yangdong Zhang, Nan Zheng, Jiaqi Wang, Huimin Liu
Format:	Artigo
Idioma:	Inglês
Publicat:	Elsevier 2024-01-01
Col·lecció:	Current Research in Food Science
Matèries:	HS-SPME/GC-MS Flavor GC-IMS Raw milk Sensory
Accés en línia:	http://www.sciencedirect.com/science/article/pii/S2665927123002411
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