Evaluation of Volatile Compounds during the Fermentation Process of Yogurts by Streptococcus thermophilus Based on Odor Activity Value and Heat Map Analysis

The volatile composition of yogurt produced by Streptococcus thermophilus fermentation at different time points was investigated by gas chromatography-mass spectrometry combined with simultaneous distillation and extraction. A total of 53 volatile compounds including 11 aldehydes, 10 ketones, 8 acid...

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Detalles Bibliográficos
Autores principales: Zhang, Li, Mi, Si, Liu, Ruo-bing, Sang, Ya-xin, Wang, Xiang-hong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2020
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7374201/
https://www.ncbi.nlm.nih.gov/pubmed/32765607
http://dx.doi.org/10.1155/2020/3242854

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7374201/
https://www.ncbi.nlm.nih.gov/pubmed/32765607
http://dx.doi.org/10.1155/2020/3242854

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