Analysis of Flavor Differences in Yak Milk Powder at Different Milk Production Stages by Headspace Solid-Phase Microextraction and Gas Chromatography–Mass Spectrometry

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Detalles Bibliográficos
Publicado en:	Foods vol. 14, no. 1 (2025), p. 91
Autor principal:	Wang, Diandian
Otros Autores:	Zhou, Yaxi, Zhao, Jian, Guo, Yu, Yan, Wenjie
Publicado:	MDPI AG
Materias:	United States > US Shanghai China China Tibetan Plateau Mass spectrometry Aroma compounds Dairy industry Gas chromatography Principal components analysis Altitude Flavors Multivariate analysis Dairy products Scientific imaging Discriminant analysis Chromatography Lactation Aroma Milk production Proteins Esters Volatile compounds Flavor compounds Powder Quality control Clustering Mass spectroscopy Alcohols Colostrum Multivariate statistical analysis Industrial development Aldehydes Sensory evaluation Headspace Fatty acids Product differentiation Statistical analysis Solid phases Product development Freeze drying Cluster analysis Consumers Sensory properties Milk Alkanes Solid phase methods Enzymes
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