Analysis of Volatile Organic Compounds in Milk during Heat Treatment Based on E-Nose, E-Tongue and HS-SPME-GC-MS

Volatile organic compounds (VOCs) make up milk flavor and are essential attributes for consumers to evaluate milk quality. In order to investigate the influence of heat treatment on the VOCs of milk, electronic nose (E-nose), electronic tongue (E-tongue) and headspace solid-phase microextraction (HS...

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Detalles Bibliográficos
Autores principales: Yuan, Ning, Chi, Xuelu, Ye, Qiaoyan, Liu, Huimin, Zheng, Nan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10001307/
https://www.ncbi.nlm.nih.gov/pubmed/36900584
http://dx.doi.org/10.3390/foods12051071

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10001307/
https://www.ncbi.nlm.nih.gov/pubmed/36900584
http://dx.doi.org/10.3390/foods12051071

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