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Aroma classification and characterization of Lactobacillus delbrueckii subsp. bulgaricus fermented milk

Ao Liu1, Qiqi Liu1, Yushan Bu1

  • 1College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao 266003, PR China.

Food Chemistry: X
|October 10, 2022
PubMed

Keywords:
AR, aroma recombinantAroma typesFermented milkFlavoromicsGC-O-MS, gas chromatography-olfactometry-mass spectrometryGC–MS, gas chromatography-mass spectrometryHS-GC-IMS, headspace-gas chromatography-ion mobility spectrometryKey aroma-active compoundsL. bulgaricus, Lactobacillus delbrueckii subsp. bulgaricusLactobacillus delbrueckii subsp. bulgaricusOAV, the odor activity valueOSME, odor-specific magnitude estimationPCA, principal component analysisQDA, quantitative descriptive analysisRI, retention index

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