An insight into specific flavor sensation in fermented milk: Linalool and mushroom alcohol

ABSTRACT: Flavor perception plays a decisive role in consumer choice of dairy products. For overall flavor formation, far less is known about the specific sensory aspects of critical flavor compounds, particularly for fermentation aroma and off-flavor perception. We resolved the volatile flavor comp...

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發表在:	Journal of Dairy Science
Main Authors:	Xuelu Chi, Yating Zhang, Qingyu Yang, Jian Zhang, Baoguo Sun, Nasi Ai
格式:	Article
語言:	英语
出版:	Elsevier 2025-06-01
主題:	Lactobacillus casei Lactobacillus bulgaricus fermented milk sensory evaluation off-flavor
在線閱讀:	http://www.sciencedirect.com/science/article/pii/S0022030225002255