Effects of UV-C and single- and multiple-cycle high hydrostatic pressure treatments on flavor evolution of cow milk: Gas chromatography-mass spectrometry, electronic nose, and electronic tongue analyses
作者： Guanlan Hu , Yuanrong Zheng , Zhenmin Liu , Yun Deng
DOI: 10.1080/10942912.2016.1217876
关键词: Chemistry 、 Chromatography 、 Cow milk 、 Gas chromatography–mass spectrometry 、 Electronic tongue 、 Ultraviolet 、 Flavor 、 Hydrostatic pressure 、 Analytical chemistry 、 Mass spectrometry 、 Electronic nose
摘要: ABSTRACTThe effects of Ultraviolet Light-C and single- multiple-cycle high hydrostatic pressure treatments on the flavor evolution cow milk were studied using solid-phase microextraction-gas chromatography-mass spectrometry, electronic nose, tongue analyses. The samples showed significant differences in their nose profiles, but almost similar profiles. variety content volatile compounds increased after treatments, which treatment volatiles more than 6–8 times 27.4–54.4%, respectively, that treatment. Two 2.5-min cycles at 200 MPa resulted minimum amount aliphatic hydrocarbons (25.4%) maximum aromatic (31.1%); one 5-min cycle 400 two 600 produced am...
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