Comparative Study on Volatile Flavor of Chinese Acid-curd Cheese Using Sensory Evaluation, Gas Chromatography-Ion Mobility Spectrometry and Gas Chromatography-Mass Spectrometry

The difference in the volatile flavors of five different Chinese acid-curd cheeses including milk fan, milk cake, Qula (yak milk cheese), Hurood cheese and milk knot was analyzed by sensory evaluation, gas chromatography-ion mobility spectrometry (GC-IMS) and gas chromatography-mass spectrometry (GC...

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Autor principal:	CHEN Chen, TIAN Tonghui, LIU Zheng, YU Haiyan, YUAN Haibin, TIAN Huaixiang
Formato:	Artigo
Idioma:	Inglês
Publicado em:	China Food Publishing Company 2023-08-01
coleção:	Shipin Kexue
Assuntos:	chinese acid-curd cheese; sensory evaluation; gas chromatography-ion mobility spectrometry; gas chromatography-mass spectrometry
Acesso em linha:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-16-029.pdf
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