Effect of key flavor compounds in fermented soymilk on sensory attributes: Integrating electronic sensory technology with GC–MS analysis

Effect of key flavor compounds in fermented soymilk on sensory attributes: Integrating electronic sensory technology with GC–MS analysis

This study integrated electronic nose (E-nose) and HS-SPME-GC–MS with odor activity value (OAV) analysis to characterize flavor profiles of fermented mixed soymilk. The results showed that radar fingerprint profiles of the electronic nose combined with orthogonal partial least squares-discriminant a...

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Bibliographic Details
Main Authors: Lina Zong, Hengxian Qu, Wenqiong Wang, Dawei Chen, Yunchao Wa, Yujun Huang, Ruixia Gu
Format: Article
Language:English
Published: Elsevier 2025-07-01
Series:Food Chemistry: X
Subjects:
Fermented mixed soymilk
Key flavor compounds
Sensory attributes
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525005978
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