Aroma classification and characterization of Lactobacillus delbrueckii subsp. bulgaricus fermented milk

The aroma of the fermented milk produced by twenty-eight Lactobacillus delbrueckii subsp. bulgaricus strains was evaluated via quantitative descriptive analysis. According to the sensory analysis results, the fermented milks were grouped into milky-type, cheesy-type, fermented-type and miscellaneous...
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Autor*in:	Ao Liu [verfasserIn] Qiqi Liu [verfasserIn] Yushan Bu [verfasserIn] Haining Hao [verfasserIn] Tongjie Liu [verfasserIn] Pimin Gong [verfasserIn] Lanwei Zhang [verfasserIn] Chen Chen [verfasserIn] Huaixiang Tian [verfasserIn] Huaxi Yi [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2022

Schlagwörter:	Lactobacillus delbrueckii subsp. bulgaricus Fermented milk Aroma types Flavoromics Key aroma-active compounds

Übergeordnetes Werk:	In: Food Chemistry: X - Elsevier, 2019, 15(2022), Seite 100385-
Übergeordnetes Werk:	volume:15 ; year:2022 ; pages:100385-

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.1016/j.fochx.2022.100385

Katalog-ID:	DOAJ010031537

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520			\|a The aroma of the fermented milk produced by twenty-eight Lactobacillus delbrueckii subsp. bulgaricus strains was evaluated via quantitative descriptive analysis. According to the sensory analysis results, the fermented milks were grouped into milky-type, cheesy-type, fermented-type and miscellaneous-type. The representative samples of cheese-type and fermented-type were analyzed by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and flavoromics. A total of 95 volatile compounds were identified and particularly, 12 aroma-active compounds were detected by using gas chromatography-olfactometry-mass spectrometry (GC-O-MS). Among the different aroma types, 2,3-butanedione, δ-decalactone, acetaldehyde, butanoic acid, acetic acid and hexanoic acid were finally screened out as the key aroma-active compounds by quantitative and odor activity value (OAV) analysis combined with aroma recombination, omission and addition experiments. These findings were valuable in developing specific fermented milk products with different aroma profiles.
650		4	\|a Lactobacillus delbrueckii subsp. bulgaricus
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650		4	\|a Aroma types
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allfields	10.1016/j.fochx.2022.100385 doi (DE-627)DOAJ010031537 (DE-599)DOAJ3ea479c932d74b77af087c48c11577ca DE-627 ger DE-627 rakwb eng TX341-641 TP368-456 Ao Liu verfasserin aut Aroma classification and characterization of Lactobacillus delbrueckii subsp. bulgaricus fermented milk 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The aroma of the fermented milk produced by twenty-eight Lactobacillus delbrueckii subsp. bulgaricus strains was evaluated via quantitative descriptive analysis. According to the sensory analysis results, the fermented milks were grouped into milky-type, cheesy-type, fermented-type and miscellaneous-type. The representative samples of cheese-type and fermented-type were analyzed by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and flavoromics. A total of 95 volatile compounds were identified and particularly, 12 aroma-active compounds were detected by using gas chromatography-olfactometry-mass spectrometry (GC-O-MS). Among the different aroma types, 2,3-butanedione, δ-decalactone, acetaldehyde, butanoic acid, acetic acid and hexanoic acid were finally screened out as the key aroma-active compounds by quantitative and odor activity value (OAV) analysis combined with aroma recombination, omission and addition experiments. These findings were valuable in developing specific fermented milk products with different aroma profiles. Lactobacillus delbrueckii subsp. bulgaricus Fermented milk Aroma types Flavoromics Key aroma-active compounds Nutrition. Foods and food supply Food processing and manufacture Qiqi Liu verfasserin aut Yushan Bu verfasserin aut Haining Hao verfasserin aut Tongjie Liu verfasserin aut Pimin Gong verfasserin aut Lanwei Zhang verfasserin aut Chen Chen verfasserin aut Huaixiang Tian verfasserin aut Huaxi Yi verfasserin aut In Food Chemistry: X Elsevier, 2019 15(2022), Seite 100385- (DE-627)1662344902 25901575 nnns volume:15 year:2022 pages:100385- https://doi.org/10.1016/j.fochx.2022.100385 kostenfrei https://doaj.org/article/3ea479c932d74b77af087c48c11577ca kostenfrei http://www.sciencedirect.com/science/article/pii/S2590157522001833 kostenfrei https://doaj.org/toc/2590-1575 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 AR 15 2022 100385-
spelling	10.1016/j.fochx.2022.100385 doi (DE-627)DOAJ010031537 (DE-599)DOAJ3ea479c932d74b77af087c48c11577ca DE-627 ger DE-627 rakwb eng TX341-641 TP368-456 Ao Liu verfasserin aut Aroma classification and characterization of Lactobacillus delbrueckii subsp. bulgaricus fermented milk 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The aroma of the fermented milk produced by twenty-eight Lactobacillus delbrueckii subsp. bulgaricus strains was evaluated via quantitative descriptive analysis. According to the sensory analysis results, the fermented milks were grouped into milky-type, cheesy-type, fermented-type and miscellaneous-type. The representative samples of cheese-type and fermented-type were analyzed by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and flavoromics. A total of 95 volatile compounds were identified and particularly, 12 aroma-active compounds were detected by using gas chromatography-olfactometry-mass spectrometry (GC-O-MS). Among the different aroma types, 2,3-butanedione, δ-decalactone, acetaldehyde, butanoic acid, acetic acid and hexanoic acid were finally screened out as the key aroma-active compounds by quantitative and odor activity value (OAV) analysis combined with aroma recombination, omission and addition experiments. These findings were valuable in developing specific fermented milk products with different aroma profiles. Lactobacillus delbrueckii subsp. bulgaricus Fermented milk Aroma types Flavoromics Key aroma-active compounds Nutrition. Foods and food supply Food processing and manufacture Qiqi Liu verfasserin aut Yushan Bu verfasserin aut Haining Hao verfasserin aut Tongjie Liu verfasserin aut Pimin Gong verfasserin aut Lanwei Zhang verfasserin aut Chen Chen verfasserin aut Huaixiang Tian verfasserin aut Huaxi Yi verfasserin aut In Food Chemistry: X Elsevier, 2019 15(2022), Seite 100385- (DE-627)1662344902 25901575 nnns volume:15 year:2022 pages:100385- https://doi.org/10.1016/j.fochx.2022.100385 kostenfrei https://doaj.org/article/3ea479c932d74b77af087c48c11577ca kostenfrei http://www.sciencedirect.com/science/article/pii/S2590157522001833 kostenfrei https://doaj.org/toc/2590-1575 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 AR 15 2022 100385-
allfields_unstemmed	10.1016/j.fochx.2022.100385 doi (DE-627)DOAJ010031537 (DE-599)DOAJ3ea479c932d74b77af087c48c11577ca DE-627 ger DE-627 rakwb eng TX341-641 TP368-456 Ao Liu verfasserin aut Aroma classification and characterization of Lactobacillus delbrueckii subsp. bulgaricus fermented milk 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The aroma of the fermented milk produced by twenty-eight Lactobacillus delbrueckii subsp. bulgaricus strains was evaluated via quantitative descriptive analysis. According to the sensory analysis results, the fermented milks were grouped into milky-type, cheesy-type, fermented-type and miscellaneous-type. The representative samples of cheese-type and fermented-type were analyzed by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and flavoromics. A total of 95 volatile compounds were identified and particularly, 12 aroma-active compounds were detected by using gas chromatography-olfactometry-mass spectrometry (GC-O-MS). Among the different aroma types, 2,3-butanedione, δ-decalactone, acetaldehyde, butanoic acid, acetic acid and hexanoic acid were finally screened out as the key aroma-active compounds by quantitative and odor activity value (OAV) analysis combined with aroma recombination, omission and addition experiments. These findings were valuable in developing specific fermented milk products with different aroma profiles. Lactobacillus delbrueckii subsp. bulgaricus Fermented milk Aroma types Flavoromics Key aroma-active compounds Nutrition. Foods and food supply Food processing and manufacture Qiqi Liu verfasserin aut Yushan Bu verfasserin aut Haining Hao verfasserin aut Tongjie Liu verfasserin aut Pimin Gong verfasserin aut Lanwei Zhang verfasserin aut Chen Chen verfasserin aut Huaixiang Tian verfasserin aut Huaxi Yi verfasserin aut In Food Chemistry: X Elsevier, 2019 15(2022), Seite 100385- (DE-627)1662344902 25901575 nnns volume:15 year:2022 pages:100385- https://doi.org/10.1016/j.fochx.2022.100385 kostenfrei https://doaj.org/article/3ea479c932d74b77af087c48c11577ca kostenfrei http://www.sciencedirect.com/science/article/pii/S2590157522001833 kostenfrei https://doaj.org/toc/2590-1575 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 AR 15 2022 100385-
allfieldsGer	10.1016/j.fochx.2022.100385 doi (DE-627)DOAJ010031537 (DE-599)DOAJ3ea479c932d74b77af087c48c11577ca DE-627 ger DE-627 rakwb eng TX341-641 TP368-456 Ao Liu verfasserin aut Aroma classification and characterization of Lactobacillus delbrueckii subsp. bulgaricus fermented milk 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The aroma of the fermented milk produced by twenty-eight Lactobacillus delbrueckii subsp. bulgaricus strains was evaluated via quantitative descriptive analysis. According to the sensory analysis results, the fermented milks were grouped into milky-type, cheesy-type, fermented-type and miscellaneous-type. The representative samples of cheese-type and fermented-type were analyzed by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and flavoromics. A total of 95 volatile compounds were identified and particularly, 12 aroma-active compounds were detected by using gas chromatography-olfactometry-mass spectrometry (GC-O-MS). Among the different aroma types, 2,3-butanedione, δ-decalactone, acetaldehyde, butanoic acid, acetic acid and hexanoic acid were finally screened out as the key aroma-active compounds by quantitative and odor activity value (OAV) analysis combined with aroma recombination, omission and addition experiments. These findings were valuable in developing specific fermented milk products with different aroma profiles. Lactobacillus delbrueckii subsp. bulgaricus Fermented milk Aroma types Flavoromics Key aroma-active compounds Nutrition. Foods and food supply Food processing and manufacture Qiqi Liu verfasserin aut Yushan Bu verfasserin aut Haining Hao verfasserin aut Tongjie Liu verfasserin aut Pimin Gong verfasserin aut Lanwei Zhang verfasserin aut Chen Chen verfasserin aut Huaixiang Tian verfasserin aut Huaxi Yi verfasserin aut In Food Chemistry: X Elsevier, 2019 15(2022), Seite 100385- (DE-627)1662344902 25901575 nnns volume:15 year:2022 pages:100385- https://doi.org/10.1016/j.fochx.2022.100385 kostenfrei https://doaj.org/article/3ea479c932d74b77af087c48c11577ca kostenfrei http://www.sciencedirect.com/science/article/pii/S2590157522001833 kostenfrei https://doaj.org/toc/2590-1575 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 AR 15 2022 100385-
allfieldsSound	10.1016/j.fochx.2022.100385 doi (DE-627)DOAJ010031537 (DE-599)DOAJ3ea479c932d74b77af087c48c11577ca DE-627 ger DE-627 rakwb eng TX341-641 TP368-456 Ao Liu verfasserin aut Aroma classification and characterization of Lactobacillus delbrueckii subsp. bulgaricus fermented milk 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The aroma of the fermented milk produced by twenty-eight Lactobacillus delbrueckii subsp. bulgaricus strains was evaluated via quantitative descriptive analysis. According to the sensory analysis results, the fermented milks were grouped into milky-type, cheesy-type, fermented-type and miscellaneous-type. The representative samples of cheese-type and fermented-type were analyzed by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and flavoromics. A total of 95 volatile compounds were identified and particularly, 12 aroma-active compounds were detected by using gas chromatography-olfactometry-mass spectrometry (GC-O-MS). Among the different aroma types, 2,3-butanedione, δ-decalactone, acetaldehyde, butanoic acid, acetic acid and hexanoic acid were finally screened out as the key aroma-active compounds by quantitative and odor activity value (OAV) analysis combined with aroma recombination, omission and addition experiments. These findings were valuable in developing specific fermented milk products with different aroma profiles. Lactobacillus delbrueckii subsp. bulgaricus Fermented milk Aroma types Flavoromics Key aroma-active compounds Nutrition. Foods and food supply Food processing and manufacture Qiqi Liu verfasserin aut Yushan Bu verfasserin aut Haining Hao verfasserin aut Tongjie Liu verfasserin aut Pimin Gong verfasserin aut Lanwei Zhang verfasserin aut Chen Chen verfasserin aut Huaixiang Tian verfasserin aut Huaxi Yi verfasserin aut In Food Chemistry: X Elsevier, 2019 15(2022), Seite 100385- (DE-627)1662344902 25901575 nnns volume:15 year:2022 pages:100385- https://doi.org/10.1016/j.fochx.2022.100385 kostenfrei https://doaj.org/article/3ea479c932d74b77af087c48c11577ca kostenfrei http://www.sciencedirect.com/science/article/pii/S2590157522001833 kostenfrei https://doaj.org/toc/2590-1575 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 AR 15 2022 100385-
language	English
source	In Food Chemistry: X 15(2022), Seite 100385- volume:15 year:2022 pages:100385-
sourceStr	In Food Chemistry: X 15(2022), Seite 100385- volume:15 year:2022 pages:100385-
format_phy_str_mv	Article
institution	findex.gbv.de
topic_facet	Lactobacillus delbrueckii subsp. bulgaricus Fermented milk Aroma types Flavoromics Key aroma-active compounds Nutrition. Foods and food supply Food processing and manufacture
isfreeaccess_bool	true
container_title	Food Chemistry: X
authorswithroles_txt_mv	Ao Liu @@aut@@ Qiqi Liu @@aut@@ Yushan Bu @@aut@@ Haining Hao @@aut@@ Tongjie Liu @@aut@@ Pimin Gong @@aut@@ Lanwei Zhang @@aut@@ Chen Chen @@aut@@ Huaixiang Tian @@aut@@ Huaxi Yi @@aut@@
publishDateDaySort_date	2022-01-01T00:00:00Z
hierarchy_top_id	1662344902
id	DOAJ010031537
language_de	englisch
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callnumber-first	T - Technology
author	Ao Liu
spellingShingle	Ao Liu misc TX341-641 misc TP368-456 misc Lactobacillus delbrueckii subsp. bulgaricus misc Fermented milk misc Aroma types misc Flavoromics misc Key aroma-active compounds misc Nutrition. Foods and food supply misc Food processing and manufacture Aroma classification and characterization of Lactobacillus delbrueckii subsp. bulgaricus fermented milk
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topic_title	TX341-641 TP368-456 Aroma classification and characterization of Lactobacillus delbrueckii subsp. bulgaricus fermented milk Lactobacillus delbrueckii subsp. bulgaricus Fermented milk Aroma types Flavoromics Key aroma-active compounds
topic	misc TX341-641 misc TP368-456 misc Lactobacillus delbrueckii subsp. bulgaricus misc Fermented milk misc Aroma types misc Flavoromics misc Key aroma-active compounds misc Nutrition. Foods and food supply misc Food processing and manufacture
topic_unstemmed	misc TX341-641 misc TP368-456 misc Lactobacillus delbrueckii subsp. bulgaricus misc Fermented milk misc Aroma types misc Flavoromics misc Key aroma-active compounds misc Nutrition. Foods and food supply misc Food processing and manufacture
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title	Aroma classification and characterization of Lactobacillus delbrueckii subsp. bulgaricus fermented milk
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title_full	Aroma classification and characterization of Lactobacillus delbrueckii subsp. bulgaricus fermented milk
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title_sort	aroma classification and characterization of lactobacillus delbrueckii subsp. bulgaricus fermented milk
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title_auth	Aroma classification and characterization of Lactobacillus delbrueckii subsp. bulgaricus fermented milk
abstract	The aroma of the fermented milk produced by twenty-eight Lactobacillus delbrueckii subsp. bulgaricus strains was evaluated via quantitative descriptive analysis. According to the sensory analysis results, the fermented milks were grouped into milky-type, cheesy-type, fermented-type and miscellaneous-type. The representative samples of cheese-type and fermented-type were analyzed by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and flavoromics. A total of 95 volatile compounds were identified and particularly, 12 aroma-active compounds were detected by using gas chromatography-olfactometry-mass spectrometry (GC-O-MS). Among the different aroma types, 2,3-butanedione, δ-decalactone, acetaldehyde, butanoic acid, acetic acid and hexanoic acid were finally screened out as the key aroma-active compounds by quantitative and odor activity value (OAV) analysis combined with aroma recombination, omission and addition experiments. These findings were valuable in developing specific fermented milk products with different aroma profiles.
abstractGer	The aroma of the fermented milk produced by twenty-eight Lactobacillus delbrueckii subsp. bulgaricus strains was evaluated via quantitative descriptive analysis. According to the sensory analysis results, the fermented milks were grouped into milky-type, cheesy-type, fermented-type and miscellaneous-type. The representative samples of cheese-type and fermented-type were analyzed by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and flavoromics. A total of 95 volatile compounds were identified and particularly, 12 aroma-active compounds were detected by using gas chromatography-olfactometry-mass spectrometry (GC-O-MS). Among the different aroma types, 2,3-butanedione, δ-decalactone, acetaldehyde, butanoic acid, acetic acid and hexanoic acid were finally screened out as the key aroma-active compounds by quantitative and odor activity value (OAV) analysis combined with aroma recombination, omission and addition experiments. These findings were valuable in developing specific fermented milk products with different aroma profiles.
abstract_unstemmed	The aroma of the fermented milk produced by twenty-eight Lactobacillus delbrueckii subsp. bulgaricus strains was evaluated via quantitative descriptive analysis. According to the sensory analysis results, the fermented milks were grouped into milky-type, cheesy-type, fermented-type and miscellaneous-type. The representative samples of cheese-type and fermented-type were analyzed by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and flavoromics. A total of 95 volatile compounds were identified and particularly, 12 aroma-active compounds were detected by using gas chromatography-olfactometry-mass spectrometry (GC-O-MS). Among the different aroma types, 2,3-butanedione, δ-decalactone, acetaldehyde, butanoic acid, acetic acid and hexanoic acid were finally screened out as the key aroma-active compounds by quantitative and odor activity value (OAV) analysis combined with aroma recombination, omission and addition experiments. These findings were valuable in developing specific fermented milk products with different aroma profiles.
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title_short	Aroma classification and characterization of Lactobacillus delbrueckii subsp. bulgaricus fermented milk
url	https://doi.org/10.1016/j.fochx.2022.100385 https://doaj.org/article/3ea479c932d74b77af087c48c11577ca http://www.sciencedirect.com/science/article/pii/S2590157522001833 https://doaj.org/toc/2590-1575
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According to the sensory analysis results, the fermented milks were grouped into milky-type, cheesy-type, fermented-type and miscellaneous-type. The representative samples of cheese-type and fermented-type were analyzed by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and flavoromics. A total of 95 volatile compounds were identified and particularly, 12 aroma-active compounds were detected by using gas chromatography-olfactometry-mass spectrometry (GC-O-MS). Among the different aroma types, 2,3-butanedione, δ-decalactone, acetaldehyde, butanoic acid, acetic acid and hexanoic acid were finally screened out as the key aroma-active compounds by quantitative and odor activity value (OAV) analysis combined with aroma recombination, omission and addition experiments. 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Foods and food supply</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Food processing and manufacture</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Qiqi Liu</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Yushan Bu</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Haining Hao</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Tongjie Liu</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Pimin Gong</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" 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Aroma classification and characterization of Lactobacillus delbrueckii subsp. bulgaricus fermented milk

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