Ontology highlight
ABSTRACT:
SUBMITTER: Liu A
PROVIDER: S-EPMC9532717 | biostudies-literature | 2022 Oct
REPOSITORIES: biostudies-literature
Food chemistry: X 20220707
The aroma of the fermented milk produced by twenty-eight <i>Lactobacillus delbrueckii</i> subsp. <i>bulgaricus</i> strains was evaluated via quantitative descriptive analysis. According to the sensory analysis results, the fermented milks were grouped into milky-type, cheesy-type, fermented-type and miscellaneous-type. The representative samples of cheese-type and fermented-type were analyzed by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and flavoromics. A total of 95 vol ...[more]