A5089431274- Advanced Chemical Sensor Technologies
- Meat and Animal Product Quality
- Biochemical Analysis and Sensing Techniques
- Analytical Chemistry and Chromatography
Beijing Technology and Business University
2021-2023
Flavor sensation is one of the most prevalent characteristics food industries and an important consumer preference regulator dairy products. So far, many volatile compounds have been identified, their molecular mechanisms conferring overall flavor formation reported extensively. However, little known about critical compound a specific sensory in terms oxidized off-flavor perception. Therefore, present study aimed to compare variation qualities flavors full-fat UHT milk (FFM) low-fat (LFM)...
The organoleptic quality and stability of pasteurized milk are closely related to consumption choices. Our study investigated the effects different homogenization pressures on during shelf life. three used in this work were 0, 150, 300 bar. times 40 s, 56 60 s respectively. sensory after storage for 8, 72, 168 h by description experiment, electronic nose technology, physical properties (such as stability, color, particle size). results showed that, at same time, had prominent creamy, milk,...