Effects of the Treatment Technology of Soybean on Volatile Flavor Compounds of Plant-based Compound Milk during Storage

Effects of the Treatment Technology of Soybean on Volatile Flavor Compounds of Plant-based Compound Milk during Storage

To explore the effects of two industrial processes on the flavor of plant-based compound milk. Headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) combined with electronic nose and human sensory evaluation were used to analyze the differences of volatile flavor...

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Bibliographic Details
Main Authors: Xue WANG, Youqiang YU, Xiaoyang ZHENG, Hongjiang MA, Shiwei LIU, Wenxin WANG, Fang ZHOU, Shenglin DUAN
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-02-01
Series:Shipin gongye ke-ji
Subjects:
plant-based compound milk
electronic nose
sensory analysis
gas chromatography-mass spectrometry
flavor
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024020048
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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024020048

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