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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Bibliographic Details

Published in:	Journal of Dairy Science
Main Authors:	Xuelu Chi, Yating Zhang, Qingyu Yang, Jian Zhang, Baoguo Sun, Nasi Ai
Format:	Article
Language:	English
Published:	Elsevier 2025-06-01
Subjects:	Lactobacillus casei Lactobacillus bulgaricus fermented milk sensory evaluation off-flavor
Online Access:	http://www.sciencedirect.com/science/article/pii/S0022030225002255