Food and Fermentation Industries >

2012 , Vol. 38 >Issue 03: 77 - 80

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2012.03.015

Food and Fermentation Industries

The GC-olfactometric Analysis on the Discrimination of Different Milk Flavoring

  • Wang Bei ,
  • Ren Wei ,
  • Cao Yan-ping ,
  • Zheng Fu-ping
Expand

Online published: 2012-03-25

Fold

Abstract

In this paper,studies were carried out to determine the odor feature of six different milk flavorings(four natural milk flavorings and two synthetic flavorings) and a sample of lipolyzed butter.The principal component analysis(PCA) of Electronic nose sensor data indicated that the electronic nose sensors can clearly and rapidly distinguish the difference between the synthetic flavorings and the natural flavorings.The result showed that the electronic nose could be well applied to the development and research of flavorings.

Key words： electronic nose; volatile compounds; natural milk flavoring; synthetic milk flavoring

Cite this article

Wang Bei , Ren Wei , Cao Yan-ping , Zheng Fu-ping . The GC-olfactometric Analysis on the Discrimination of Different Milk Flavoring[J]. Food and Fermentation Industries, 2012 , 38(03) : 77 -80 . DOI: 10.13995/j.cnki.11-1802/ts.2012.03.015

Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.