Sensory analysis is a key method to assess flavor quality and to characterize consumer
preference and acceptance, whereas instrumental analysis helps to identify flavor …

Recent developments in analysis of aroma components in foods are reviewed. Aroma
compounds are most closely associated with the volatile fraction of foods. Preliminary …

Several volatile sulphur compounds have been detected in raw and processed milk. These
are hydrogen sulphide, methanethiol, carbonyl sulphide, dimethyl sulphide, carbon …

Recent developments in methods for isolation and measurement of volatiles from cereals
are reviewed. The main types of isolation methods, namely, direct extraction, distillation, and …

In order to explore the aromatic differences between Xinjiang cow milk powder and specialty
milk powder (donkey, camel, and horse milk powder), Gas Chromatography-Ion Mobility …

An optimized method of purge and cold trapping injection-capillary gas chromatography was
applied to the analysis of some volatile constituents of Galician (northwestern Spain) white …

Cooked or sulfurous off-flavour caused by volatile sulfur compounds (VSCs) limits
acceptance of ultra-high temperature (UHT) milk in some parts of the world. Therefore, the …

The volatile organic compounds of milk contaminated with psychrotrophic bacteria were
studied by HS‐SPME and GC/MS. Pseudomonas fluorescens PS 14, Pseudomonas fragi PS …

An investigation was conducted to test the feasibility of using gas chromatography with static
headspace sampling as an objective tool to measure milk flavor quality. Heated milk off …

Flavor is a very complex sensation composed primarily of aroma and taste, but also
complemented by tactile and temperature responses. Taste is limited to the tongue's …