Odor profile characterization and variety identification of brown lactobacillus beverage based on untargeted metabolomics-Reference-Cited by-同舟云学术

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Odor profile characterization and variety identification of brown lactobacillus beverage based on untargeted metabolomics

Published:2023-07 Issue: Volume:120 Page:105293
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Yu Mingguang,Wang Baosong,Wang Ying,Tang Yuan,Liu Chen,Song Huanlu^ORCID,Hou Baochao,Li Baolei,Zhao Wen

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

1. Production of flavour compounds by yogurt starter cultures;Beshkova;J. Ind. Microbiol. Biotechnol.,1998

2. Origins of the perceived nutty character of new-make malt whisky spirit;Boothroyd;J. Inst. Brew.,2014

3. Influence of 4 lactic acid bacteria on the flavor profile of fermented apple juice;Chen;Food Biosci.,2019

4. Characterization of major odor-active compounds responsible for nutty flavor in Cheddar cheese according to Chinese taste;Chen;Flavour Fragr. J.,2021

5. Volatile flavor compounds in yogurt: a review;Cheng;Crit. Rev. Food Sci. Nutr.,2010

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Screening of lactic acid bacteria with the ability to reduce goaty flavor related fatty acids in goat milk;International Journal of Food Microbiology;2024-10

2. Sensory-directed characterization of key odor-active compounds in fermented milk;Journal of Food Composition and Analysis;2024-02

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