Characterization of volatile compounds in fermented milk using solid-phase microextraction methods coupled with gas chromatography-mass spectrometry

Lactic acid bacteria (LAB) are industrially important bacteria that are widely used in the fermented food industry, especially in the manufacture of yogurt. Characteristic flavors are produced by LAB during fermentation and storage that affect the quality and acceptability of fermented milk products...

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Veröffentlicht in:	Journal of dairy science 2017-04, Vol.100 (4), p.2488-2500
Hauptverfasser:	Dan, T., Wang, D., Jin, R.L., Zhang, H.P., Zhou, T.T., Sun, T.S.
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Fermentation fermented milk Gas Chromatography-Mass Spectrometry Lactobacillus delbrueckii Milk - chemistry solid-phase microextraction methods Streptococcus thermophilus volatile compounds Yogurt
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