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Evaluation of the synergistic olfactory effects of diacetyl, acetaldehyde, and acetoin in a yogurt matrix using odor threshold, aroma intensity, and electronic nose analyses.
Tian, Huaixiang; Yu, Benjie; Yu, Haiyan; Chen, Chen.
  • Tian H; Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai 201418, China.
  • Yu B; Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai 201418, China.
  • Yu H; Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai 201418, China.
  • Chen C; Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai 201418, China; Shanghai Research Institute of Fragrance and Flavor Industry, Shanghai 200232, China. Electronic address: chenchen@sit.edu.cn.
J Dairy Sci ; 103(9): 7957-7967, 2020 Sep.
Article en En | MEDLINE | ID: mdl-32684481
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Yogur / Diacetil / Aromatizantes / Acetaldehído / Acetoína / Odorantes Límite: Humans Idioma: En Año: 2020 Tipo del documento: Article
Texto completo
Imprimir
XML
PubMed Links
Search on Google

Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Yogur / Diacetil / Aromatizantes / Acetaldehído / Acetoína / Odorantes Límite: Humans Idioma: En Año: 2020 Tipo del documento: Article