Sensorial, cultural and volatile properties of milk, dairy powders, yoghurt and butter: A review
暂无分享,去创建一个
[1] J. Kerry,et al. The Influence of Pasture and Non-pasture-Based Feeding Systems on the Aroma of Raw Bovine Milk , 2022, Frontiers in Nutrition.
[2] Ping Yang,et al. Identification of odor compounds and odor-active compounds of yogurt using DHS, SPME, SAFE, and SBSE/GC-O-MS , 2022, LWT.
[3] Paul Andrewes,et al. Chemical instrumental analysis versus human evaluation to measure sensory properties of dairy products: What is fit for purpose? , 2021 .
[4] J. Kerry,et al. Comparison of Automated Extraction Techniques for Volatile Analysis of Whole Milk Powder , 2021, Foods.
[5] J. Kerry,et al. Effect of bovine feeding system (pasture or concentrate) on the oxidative and sensory shelf life of whole milk powder. , 2021, Journal of dairy science.
[6] C. Spence. What Is the Relationship between the Presence of Volatile Organic Compounds in Food and Drink Products and Multisensory Flavour Perception? , 2021, Foods.
[7] S. Selli,et al. Fingerprint of aroma-active compounds and odor activity values in a traditional Moroccan fermented butter “Smen” using GC–MS–Olfactometry , 2021 .
[8] A. M. Herrero,et al. Sensory Analysis and Consumer Research in New Meat Products Development , 2021, Foods.
[9] L. Day,et al. Comparing cross-cultural differences in perception of drinkable yoghurt by Chinese and New Zealand European consumers , 2021, International Dairy Journal.
[10] K. Miyaji,et al. Off-flavors generated during long-term ambient storage of pasteurized drinking yogurt from skim milk. , 2020, Bioscience, biotechnology, and biochemistry.
[11] G. Zachariadis,et al. Solid-Phase Microextraction Arrow for the Sampling of Volatile Organic Compounds in Milk Samples , 2020, Separations.
[12] J. Kerry,et al. A Cross-Cultural Evaluation of Liking and Perception of Salted Butter Produced from Different Feed Systems , 2020, Foods.
[13] N. Richards,et al. Encapsulation, storage viability, and consumer acceptance of probiotic butter , 2020 .
[14] M. A. Drake,et al. The influence of automatic associations on preference for milk type. , 2020, Journal of dairy science.
[15] J. Kerry,et al. A cross-cultural sensory analysis of skim powdered milk produced from pasture and non-pasture diets. , 2020, Food research international.
[16] Yuyu Zhang,et al. Identification of characteristic aroma components of butter from Chinese butter hotpot seasoning. , 2020, Food chemistry.
[17] Su-Jeong Kim,et al. Comparison of Different Types of SPME Arrow Sorbents to Analyze Volatile Compounds in Cirsium setidens Nakai , 2020, Foods.
[18] P. R. Jensen,et al. From waste to taste - Efficient production of the butter aroma compound acetoin from low value dairy side streams using a natural (non-engineered) Lactococcus lactis dairy isolate. , 2020, Journal of agricultural and food chemistry.
[19] J. Kerry,et al. Correlating Volatile Lipid Oxidation Compounds with Consumer Sensory Data in Dairy Based Powders during Storage , 2020, Antioxidants.
[20] M. Petersen,et al. Comparative study on quality of whole milk processed by high hydrostatic pressure or thermal pasteurization treatment , 2020, LWT.
[21] N. Widmar,et al. US respondents' willingness to pay for Cheddar cheese from dairy cattle with different pasture access, antibiotic use, and dehorning practices. , 2020, Journal of dairy science.
[22] L. Casini,et al. Organic milk preference: is it a matter of information? , 2020, Appetite.
[23] J. Kerry,et al. Dietary Compounds Influencing the Sensorial, Volatile and Phytochemical Properties of Bovine Milk , 2019, Molecules.
[24] M. He,et al. Spiral stir bar sorptive extraction with polyaniline-polydimethylsiloxane sol-gel packings for the analysis of trace estrogens in environmental water and animal-derived food samples. , 2019, Journal of separation science.
[25] Z. Erbay,et al. Optimization of Headspace Solid-phase Microextraction for the Analysis of Volatile Compounds of High-fat Dairy Powders , 2019, Food Analytical Methods.
[26] J. Kerry,et al. Development of a headspace solid-phase microextraction gas chromatography mass spectrometry method for the quantification of volatiles associated with lipid oxidation in whole milk powder using response surface methodology. , 2019, Food chemistry.
[27] Dongdong Yuan,et al. Comparison of SDE and SPME for the analysis of volatile compounds in butters , 2019, Food Science and Biotechnology.
[28] Emanuela Gionfriddo,et al. Development, Optimization and Applications of Thin Film Solid Phase Microextraction (TF-SPME) Devices for Thermal Desorption: A Comprehensive Review , 2019, Separations.
[29] Y. Elmacı,et al. Optimization of Headspace-Solid Phase Microextraction (HS-SPME) technique for the analysis of volatile compounds of margarine , 2019, Journal of Food Science and Technology.
[30] P. Bremer,et al. Comparison of Four Extraction Techniques for the Evaluation of Volatile Compounds in Spray-Dried New Zealand Sheep Milk , 2019, Molecules.
[31] N. McCarthy,et al. Influence of Supplemental Feed Choice for Pasture-Based Cows on the Fatty Acid and Volatile Profile of Milk , 2019, Foods.
[32] Huanlu Song,et al. Comparative Analysis of Volatiles of 15 Brands of Extra-Virgin Olive Oils Using Solid-Phase Micro-Extraction and Solvent-Assisted Flavor Evaporation , 2019, Molecules.
[33] M. Drake,et al. Short communication: Comparison of 3 rapid methods for analysis of vitamin degradation compounds in fluid skim milk. , 2019, Journal of dairy science.
[34] Haiyan Yu,et al. Screening of aroma-producing lactic acid bacteria and their application in improving the aromatic profile of yogurt. , 2019, Journal of food biochemistry.
[35] Xiu‐ping Dong,et al. Fresh and grilled eel volatile fingerprinting by e-Nose, GC-O, GC-MS and GC × GC-QTOF combined with purge and trap and solvent-assisted flavor evaporation. , 2019, Food research international.
[36] D. Torrico,et al. Cross-cultural effects of food product familiarity on sensory acceptability and non-invasive physiological responses of consumers. , 2019, Food research international.
[37] Jianbin Liu,et al. GC-O-MS technique and its applications in food flavor analysis. , 2018, Food research international.
[38] A. S. Sonmezdag. Characterization of aroma and aroma‐active composition of Gaziantep cheese by solvent‐assisted flavor evaporation (SAFE) and aroma extract dilution analysis (AEDA) , 2018, Journal of Food Processing and Preservation.
[39] G. Ares. Methodological issues in cross-cultural sensory and consumer research , 2018 .
[40] Jae‐Hee Hong,et al. What is lost in translation: A cross-cultural study to compare the concept of nuttiness and its perception in soymilk among Korean, Chinese, and Western groups. , 2018, Food research international.
[41] J. Kerry,et al. Factors Influencing the Flavour of Bovine Milk and Cheese from Grass Based versus Non-Grass Based Milk Production Systems , 2018, Foods.
[42] J. Kerry,et al. Effect of different forage types on the volatile and sensory properties of bovine milk. , 2018, Journal of dairy science.
[43] P. Schlich,et al. The effect of training on the temporal dominance of sensations method: A study with milk protein hydrolysates , 2017 .
[44] Jinglei Li,et al. Antioxidant activity and flavor compounds of hickory yogurt , 2017 .
[45] A. Dursun,et al. Characterization of volatile compounds and organic acids in ultra-high-temperature milk packaged in tetra brik cartons , 2017 .
[46] Haiyan Yu,et al. Effects of 4 Probiotic Strains in Coculture with Traditional Starters on the Flavor Profile of Yogurt. , 2017, Journal of food science.
[47] H. Lee,et al. Effect of culture on sensory and consumer research: Asian perspectives , 2017 .
[48] M. Drake,et al. The effect of vitamin concentrates on the flavor of pasteurized fluid milk. , 2017, Journal of dairy science.
[49] S. Duncan,et al. Retail lighting and packaging influence consumer acceptance of fluid milk. , 2017, Journal of dairy science.
[50] Z. Erbay,et al. Optimization of Headspace Solid-Phase Microextraction with Different Fibers for the Analysis of Volatile Compounds of White-Brined Cheese by Using Response Surface Methodology , 2017, Food Analytical Methods.
[51] R. P. Ross,et al. Quality characteristics, chemical composition, and sensory properties of butter from cows on pasture versus indoor feeding systems. , 2016, Journal of dairy science.
[52] P. Silcock,et al. Dynamic changes in the volatiles and sensory properties of chilled milk during exposure to light , 2016 .
[53] Ruicong Zhi,et al. Improving the sensory quality of flavored liquid milk by engaging sensory analysis and consumer preference. , 2016, Journal of dairy science.
[54] M. Drake,et al. Flavor and stability of milk proteins. , 2016, Journal of dairy science.
[55] N. Innocente,et al. Effect of indigenous Lactobacillus rhamnosus isolated from bovine milk on microbiological characteristics and aromatic profile of traditional yogurt , 2016 .
[56] R. Keast,et al. Short communication: Influence of labeling on Australian and Chinese consumers' liking of milk with short (pasteurized) and long (UHT) shelf life. , 2016, Journal of dairy science.
[57] Gastón Ares,et al. Comparison of TCATA and TDS for dynamic sensory characterization of food products. , 2015, Food research international.
[58] E. Köster,et al. From mood to food and from food to mood: A psychological perspective on the measurement of food-related emotions in consumer research , 2015 .
[59] A. Cardello,et al. The role of product familiarity and consumer involvement on liking and perceptions of fresh meat , 2015 .
[60] Sukanya Wichchukit,et al. The 9-point hedonic scale and hedonic ranking in food science: some reappraisals and alternatives. , 2015, Journal of the science of food and agriculture.
[61] Ieri Francesca,et al. Analysis of volatile compounds in powdered milk for infant nutrition by direct desorption (CIS4-TDU) and GC-MS. , 2015, Talanta.
[62] J. Fritsche,et al. Recent Developments and Applications of Solid Phase Microextraction (SPME) in Food and Environmental Analysis—A Review , 2015 .
[63] L.P.A. Steenbekkers,et al. Insects as food: Exploring cultural exposure and individual experience as determinants of acceptance , 2015 .
[64] E. Smid,et al. The impact of selected strains of probiotic bacteria on metabolite formation in set yoghurt , 2014 .
[65] Peter Schieberle,et al. Nature's chemical signatures in human olfaction: a foodborne perspective for future biotechnology. , 2014, Angewandte Chemie.
[66] William T. S. Cole,et al. Polymeric ionic liquid coatings versus commercial solid-phase microextraction coatings for the determination of volatile compounds in cheeses. , 2014, Talanta.
[67] L. B. Larsen,et al. Volatile component profiles of conventional and lactose-hydrolyzed UHT milk—a dynamic headspace gas chromatography-mass spectrometry study , 2014 .
[68] T. Jug,et al. Volatile compounds in Nanos cheese: their formation during ripening and sesonal variation , 2014, Journal of Food Science and Technology.
[69] J. Pawliszyn,et al. Detection of extraction artifacts in the analysis of honey volatiles using comprehensive two-dimensional gas chromatography. , 2013, Food chemistry.
[70] Magda Brattoli,et al. Gas Chromatography Analysis with Olfactometric Detection (GC-O) as a Useful Methodology for Chemical Characterization of Odorous Compounds , 2013, Sensors.
[71] P. Sandra,et al. Multi-stir bar sorptive extraction for analysis of odor compounds in aqueous samples. , 2013, Journal of chromatography. A.
[72] P. Chouinard,et al. Milk volatile organic compounds and fatty acid profile in cows fed timothy as hay, pasture, or silage. , 2013, Journal of dairy science.
[73] K. Ma,et al. Decarboxylation of Pyruvate to Acetaldehyde for Ethanol Production by Hyperthermophiles , 2013, Biomolecules.
[74] H. Rohm,et al. Consumer acceptance of regular and reduced-sugar yogurt enriched with different types of dietary fiber , 2013 .
[75] John Prescott,et al. Changes in liking for a no added salt soup as a function of exposure , 2012 .
[76] M. W. Heaven,et al. Recent analyses using solid phase microextraction in industries related to food made into or from liquids , 2012 .
[77] M. Majcher,et al. Microextraction techniques in the analysis of food flavor compounds: A review. , 2012, Analytica chimica acta.
[78] H. Rupasinghe,et al. Effect of feeding fresh forage and marine algae on the fatty acid composition and oxidation of milk and butter. , 2012, Journal of dairy science.
[79] Luis Antonio Minim,et al. Optimized Descriptive Profile: A rapid methodology for sensory description , 2012 .
[80] Chen Hai-tao,et al. Identification of volatile components in Chinese Sinkiang fermented camel milk using SAFE, SDE, and HS-SPME-GC/MS. , 2011, Food chemistry.
[81] Onur Güneşer,et al. Characterisation of aroma‐active compounds, chemical and sensory properties of acid‐coagulated cheese: Circassian cheese , 2011 .
[82] T. Suwonsichon,et al. Ethnic food awareness and perceptions of consumers in Thailand and the United States , 2011 .
[83] Sara Panseri,et al. A headspace solid-phase microextraction gas-chromatographic mass-spectrometric method (HS-SPME-GC/MS) to quantify hexanal in butter during storage as marker of lipid oxidation. , 2011, Food chemistry.
[84] Andrea Buettner,et al. The influence of molecular structure on odor qualities and odor detection thresholds of volatile alkylated phenols. , 2011, Chemical senses.
[85] E. Frérot,et al. Discovery of new lactones in sweet cream butter oil. , 2011, Journal of agricultural and food chemistry.
[86] P. Pradel,et al. Effect of a hay-based diet or different upland grazing systems on milk volatile compounds. , 2011, Journal of agricultural and food chemistry.
[87] P. Kalač. The effects of silage feeding on some sensory and health attributes of cow's milk: A review , 2011 .
[88] M. Flores,et al. SPME-GC-MS versus Selected Ion Flow Tube Mass Spectrometry (SIFT-MS) analyses for the study of volatile compound generation and oxidation status during dry fermented sausage processing. , 2011, Journal of agricultural and food chemistry.
[89] E. Guichard,et al. Effect of oxidoreduction potential on aroma biosynthesis by lactic acid bacteria in nonfat yogurt. , 2011, Journal of dairy science.
[90] Wei Zhao,et al. Influence of pulsed electric field treatments on the volatile compounds of milk in comparison with pasteurized processing. , 2011, Journal of food science.
[91] Hefa Cheng,et al. Volatile Flavor Compounds in Yogurt: A Review , 2010, Critical reviews in food science and nutrition.
[92] M. Lonati,et al. Variation in fatty acid composition of milk and cheese from cows grazed on two alpine pastures , 2010 .
[93] J. Namieśnik,et al. Current trends in solid-phase microextraction (SPME) fibre coatings. , 2010, Chemical Society reviews.
[94] Dominique Valentin,et al. Cultural differences in food description and preference: Contrasting Vietnamese and French panellists on soy yogurts , 2010 .
[95] F. J. Pérez-Elortondo,et al. An accurate quantitative method for the analysis of terpenes in milk fat by headspace solid-phase microextraction coupled to gas chromatography–mass spectrometry , 2010 .
[96] T. Ohshima,et al. Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing , 2010 .
[97] M. Drake,et al. Comparison of composition and sensory properties of 80% whey protein and milk serum protein concentrates. , 2010, Journal of dairy science.
[98] A. Usobiaga,et al. Stir-bar sorptive extraction: A view on method optimisation, novel applications, limitations and potential solutions. , 2010, Journal of chromatography. A.
[99] M. Drake,et al. Comparison of composition, sensory, and volatile components of thirty-four percent whey protein and milk serum protein concentrates. , 2009, Journal of dairy science.
[100] Michel Rogeaux,et al. Temporal Dominance of Sensations: Construction of the TDS curves and comparison with time-intensity , 2009 .
[101] M. Drake,et al. Flavor variability and flavor stability of U.S.-produced whole milk powder. , 2009, Journal of food science.
[102] F. Biasioli,et al. Investigation of volatile compounds in two raspberry cultivars by two headspace techniques: solid-phase microextraction/gas chromatography-mass spectrometry (SPME/GC-MS) and proton-transfer reaction-mass spectrometry (PTR-MS). , 2009, Journal of agricultural and food chemistry.
[103] Egmont Richard Rohwer,et al. Multi-channel open tubular traps for headspace sampling, gas chromatographic fraction collection and olfactory assessment of milk volatiles. , 2009, Journal of chromatography. A.
[104] James G. Lyng,et al. Characterisation of volatile compounds generated in milk by high intensity ultrasound , 2009 .
[105] F. Lanças,et al. Recent developments and applications of stir bar sorptive extraction. , 2009, Journal of separation science.
[106] A. Trujillo,et al. Flavour profiles and survival of starter cultures of yoghurt produced from high-pressure homogenized milk , 2009 .
[107] Bin Hu,et al. Preparation of sol-gel polyethylene glycol-polydimethylsiloxane-poly(vinyl alcohol)-coated sorptive bar for the determination of organic sulfur compounds in water. , 2008, Journal of chromatography. A.
[108] B. Lee,et al. Optimization of headspace solid-phase microextraction for the analysis of specific flavors in enzyme modified and natural Cheddar cheese using factorial design and response surface methodology. , 2008, Journal of chromatography. A.
[109] Luigi Mondello,et al. Gas chromatography-olfactometry in food flavour analysis. , 2008, Journal of chromatography. A.
[110] O. Nishimura,et al. Character impact odorants of high-heat skim milk powder isolated by simultaneous distillation-extraction. , 2008, Journal of agricultural and food chemistry.
[111] Hedwig Schlichtherle-Cerny,et al. Aroma-active compounds of butter: a review , 2008 .
[112] M. Drake,et al. Invited review: Sensory analysis of dairy foods. , 2007, Journal of dairy science.
[113] C. Spence,et al. The multisensory perception of flavor: Assessing the influence of color cues on flavor discrimination responses , 2007 .
[114] A. J. Krause,et al. Effect of cold storage and packaging material on the major aroma components of sweet cream butter. , 2007, Journal of agricultural and food chemistry.
[115] Prabhu Pingali,et al. Westernization of Asian Diets and the transformation of food systems: Implications for research and policy , 2007 .
[116] M. Ngadi,et al. Synergistic effect of temperature and pulsed electric field on inactivation of Escherichia coli O157:H7 and Salmonella enteritidis in liquid egg yolk , 2007 .
[117] C. Pizza,et al. Flavonoids and terpenoids in goat milk in relation to forage intake , 2006 .
[118] L. Mondello,et al. Determination of flavor components in Sicilian goat cheese by automated HS‐SPME‐GC , 2005 .
[119] M. Qian,et al. Sensitive quantification of sulfur compounds in wine by headspace solid-phase microextraction technique. , 2005, Journal of chromatography. A.
[120] J. Bosset,et al. Comparison of purge and trap and solid phase microextraction techniques for studying the volatile aroma compounds of three European PDO hard cheeses , 2005 .
[121] J. Pawliszyn,et al. Study of ligand-receptor binding using SPME: investigation of receptor, free, and total ligand concentrations. , 2005, Journal of proteome research.
[122] D. Peterson,et al. Inhibition of key aroma compound generated during ultrahigh-temperature processing of bovine milk via epicatechin addition. , 2005, Journal of agricultural and food chemistry.
[123] Jan Kok,et al. Overview on sugar metabolism and its control in Lactococcus lactis - the input from in vivo NMR. , 2005, FEMS microbiology reviews.
[124] D. Ansorena,et al. Study of the effect of different fiber coatings and extraction conditions on dry cured ham volatile compounds extracted by solid-phase microextraction (SPME). , 2004, Talanta.
[125] M. Frattoni,et al. Quantitative determination of volatile organic compounds (VOC) in milk by multiple dynamic headspace extraction and GC-MS. , 2004, Annali di chimica.
[126] M. Buffa,et al. Changes in organic acids during ripening of cheeses made from raw, pasteurized or high-pressure-treated goats’ milk , 2004 .
[127] G. Reineccius,et al. Determination of the aroma impact compounds in heated sweet cream butter , 2003 .
[128] Jean-Baptiste Coulon,et al. Characterization of milk by analysis of its terpene fractions , 2003 .
[129] J. Pawliszyn,et al. Thin film microextraction , 2010 .
[130] G. Contarini,et al. Volatile fraction of milk: comparison between purge and trap and solid phase microextraction techniques. , 2002, Journal of agricultural and food chemistry.
[131] R. Linforth,et al. Real-time monitoring of thermal flavor generation in skim milk powder using atmospheric pressure chemical ionization mass spectrometry. , 2002, Journal of agricultural and food chemistry.
[132] M. Drake,et al. Volatile flavor components of stored nonfat dry milk. , 2002, Journal of agricultural and food chemistry.
[133] S. Wyllie,et al. Quantitative analysis of terpenoids in the gas phase using headspace solid‐phase microextraction (HS‐SPME) , 2001 .
[134] J. G. Bendall. Aroma compounds of fresh milk from New Zealand cows fed different diets. , 2001, Journal of agricultural and food chemistry.
[135] M. Drake,et al. Aroma-active components of nonfat dry milk. , 2001, Journal of agricultural and food chemistry.
[136] R. A. Murray. Limitations to the use of solid-phase microextraction for quantitation of mixtures of volatile organic sulfur compounds. , 2001, Analytical chemistry.
[137] Shirey. Optimization of extraction conditions and fiber selection for semivolatile analytes using solid-phase microextraction , 2000, Journal of chromatographic science.
[138] P. McSweeney,et al. Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review , 2000 .
[139] Peter Schieberle,et al. Solvent assisted flavour evaporation – a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices , 1999 .
[140] H. Lakso,et al. Determination of organophosphorus pesticides in soil by headspace solid-phase microextraction , 1999 .
[141] A. Voilley,et al. Application of headspace analysis to the study of aroma compounds-lipids interactions , 1998 .
[142] Riccardo Leardi,et al. Influence of Heat Treatment on the Volatile Compounds of Milk , 1997 .
[143] G. Urbach. The flavour of milk and dairy products: II. Cheese: contribution of volatile compounds , 1997 .
[144] J. Bosset,et al. Instrumental analysis of volatile (flavour) compounds in milk and dairy products , 1997 .
[145] G. Urbach. Contribution of lactic acid bacteria to flavour compound formation in dairy products , 1995 .
[146] J. Hugenholtz. Citrate metabolism in lactic acid bacteria , 1993 .
[147] A. J. Baldwin,et al. Effect of preheat treatment and storage on the properties of whole milk powder. Changes in sensory properties , 1991 .