Exploring the Characteristic Aroma Components of Traditional Fermented Koumiss of Kazakh Ethnicity in Different Regions of Xinjiang by Combining Modern Instrumental Detection Technology with Multivariate Statistical Analysis Methods for Odor Activity Value and Sensory Analysis

To investigate the characteristic aromatic compounds, present in the traditional fermented koumiss of the Kazakh ethnic group in different regions of Xinjiang, GC-IMS, and GC-MS were used to analyze the volatile compounds in koumiss from four regions. A total of 87 volatile substances were detected,...

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Detalles Bibliográficos
Autores principales: Gou, Yongzhen, Ma, Xinmiao, Niu, Xiyue, Ren, Xiaopu, Muhatai, Geminguli, Xu, Qian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10252863/
https://www.ncbi.nlm.nih.gov/pubmed/37297470
http://dx.doi.org/10.3390/foods12112223

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10252863/
https://www.ncbi.nlm.nih.gov/pubmed/37297470
http://dx.doi.org/10.3390/foods12112223

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