Odor-active aroma compounds in traditional fermented dairy products: The case of mabisi in supporting food and nutrition security in Zambia

Odor-active aroma compounds in traditional fermented dairy products: The case of mabisi in supporting food and nutrition security in Zambia

Aroma is a key sensory attribute that determines consumer preference and acceptability of foods. The aroma of fermented dairy products comprises the volatile organic compounds (VOCs) produced by the activity of fermenting microbes and the compounds originally present in unfermented raw milk. A uniqu...

Full description

Saved in:
Bibliographic Details
Main Authors: Thelma W. Sikombe, Anita R. Linnemann, Himoonga B. Moonga, Stefanie Quilitz, Sijmen E. Schoustra, Eddy J. Smid, Anna Alekseeva
Format: Article
Language:English
Published: Elsevier 2025-01-01
Series:Current Research in Food Science
Subjects:
Traditional fermentation
Odor-active compounds
GC-O-MS
Microbial community
Amplicon sequencing
Online Access:http://www.sciencedirect.com/science/article/pii/S2665927125000073
Tags: Add Tag
No Tags, Be the first to tag this record!
Be the first to leave a comment!
You must be logged in first

Similar Items