Variation of Aroma Components of Pasteurized Yogurt with Different Process Combination before and after Aging by DHS/GC-O-MS.

Molecules · 2023 · PMC9959120 · PMID 36838962

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After aging, all samples showed obvious oxidized and fishy odor and showed a trend of weakening in fermented odor, sweet odor, sour odor, and milky odor compared with the samples before aging, resulting in the decline of the overall odor quality of pasteurized yogurt.

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