Elucidation of key aroma-active compounds and sensory profiles in raw and thermally sterilized milks: Perspective from molecular sensory science.

Food Chem X · 2026 · PMC12950439 · PMID 41777632

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highly significantp < 0.001actually significant

Significant differences were observed for all the attributes except the green/grassy and oxidized attributes ( p < 0.05), with the milky, fatty, and sweet attributes exhibiting highly significant differences ( p < 0.001).

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