Characterization of volatile compounds in mozzarella cheeses made from bovine and buffalo milk by different aroma extraction and identification methods

ABSTRACT: High-moisture mozzarella cheese is particularly popular because of its freshness and milky flavor; however, the difference in aroma compound composition between high-moisture mozzarella cheese made from bovine (BOC) and buffalo milk (BUC) remains unclear. Herein, the volatile compounds of...

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Bibliografische Detailangaben

Hauptverfasser:	Zhijie Yang, Jiao Wang, Bei Wang, Yanping Cao
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	Elsevier 2025-04-01
Schriftenreihe:	Journal of Dairy Science
Schlagworte:	mozzarella cheeses GC×GC-O-TOF-MS SPME-Arrow volatile compounds
Online-Zugang:	http://www.sciencedirect.com/science/article/pii/S0022030225000086
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