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Updated: Sep 14, 2025

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
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发酵大豆奶中的关键风味化合物的对感官属性的影响:将电子感官技术与GC-MS分析集成

Lina Zong1,2, Hengxian Qu1,2, Wenqiong Wang1,2

  • 1College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.

Food chemistry: X
|July 21, 2025
PubMed
概括

这项研究使用电子鼻子和GC-MS来分析发酵大豆奶的风味. 确定了关键的芳香和非香味化合物,有助于评估和优化风味质量.

关键词:
发酵混合大豆牛奶发酵关键的风味化合物 关键的风味化合物感官属性 感官属性 感官属性

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