Study of Aroma Characteristics and Establishment of Flavor Molecular Labels in Fermented Milks from Different Fermentation Strains

Study of Aroma Characteristics and Establishment of Flavor Molecular Labels in Fermented Milks from Different Fermentation Strains

The aroma of fermented milk products is a key determinant of consumer preference. This study investigates the impact of different lactic acid strains on the aroma characteristics of fermented milk, identifies key volatile compounds, and establishes odor molecule labels to guide strain selection and...

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Bibliographic Details
Main Authors: Rui Xu, Long Tang, Xing Gao, Xiaomo Han, Chen Liu, Huanlu Song
Format: Article
Language:English
Published: MDPI AG 2025-06-01
Series:Foods
Subjects:
fermented milk
fermentation strains
aroma analysis
DHS
GC-O-MS
OAV
Online Access:https://www.mdpi.com/2304-8158/14/13/2237
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https://www.mdpi.com/2304-8158/14/13/2237

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