HS-GC-IMS and HS-SPME/GC-MS coupled with E-nose and E-tongue reveal the flavors of raw milk from different regions of China

Milk authentication requires identification of the origin and assessment of the aroma characteristics. In this study, we analyzed 24 raw milk samples from different regions of China by profiling volatile flavors using headspace solid phase microextraction-gas chromatography-mass spectrometry, headsp...

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Bibliographic Details

Published in:	Current Research in Food Science
Main Authors:	Xuelu Chi, Yangdong Zhang, Nan Zheng, Jiaqi Wang, Huimin Liu
Format:	Article
Language:	English
Published:	Elsevier 2024-01-01
Subjects:	HS-SPME/GC-MS Flavor GC-IMS Raw milk Sensory
Online Access:	http://www.sciencedirect.com/science/article/pii/S2665927123002411