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Updated: Jun 13, 2025

Measuring Oral Fatty Acid Thresholds, Fat Perception, Fatty Food Liking, and Papillae Density in Humans
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脂肪酸成分在低温储存期间对巴氏消毒牛奶的挥发性化合物的影响

Haixia Yan1, Wei Huang2, Xin Zhao3

  • 1The College of Food Science, Shenyang Agricultural University, Shenyang, China.

Food research international (Ottawa, Ont.)
|September 14, 2024
PubMed
概括

牛奶脂肪在储存期间的变化会影响味道. 关键的挥发性化合物,如2-hexenal二聚合物和酸乙烯在全脂牛奶中增加,与和多不和脂肪酸氧化有关.

关键词:
在GC-IMSS中.牛奶的脂肪成分 牛奶的脂肪成分牛奶味道的牛奶味道在 OPLS-DA 的基础上.相对气味活动值相对气味活动值.

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