ArticleCurrent research in food science2024
HS-GC-IMS and HS-SPME/GC-MS coupled with E-nose and E-tongue reveal the flavors of raw milk from different regions of China.
Article in Current research in food science, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed.
- Machine learning for food flavor prediction and regulation: models, data integration, and future perspectives.Journal of advanced research · 2026Review
- Multi-Modal Data Fusion for Quality Discrimination and Flavor Analysis of Commercial Oat Milk.Foods (Basel, Switzerland) · 2026Article
- Nutritional and Functional Enhancement of Chinese Steamed Bread Through Incorporation ofFoods (Basel, Switzerland) · 2025Article
- Identification of Key Aroma Substances in Pomegranate from Different Geographical Origins via Integrated Volatile Profiling and Multivariate Statistical Analysis.Foods (Basel, Switzerland) · 2025Article
- Flavor profiling and optimization of large yellow croaker (Food chemistry: X · 2025Article
- A Comprehensive Review of Milk Components: Recent Developments on Extraction and Analysis Methods.Molecules (Basel, Switzerland) · 2025Review
- Analysis of flavor formation and metabolite changes during production of Double-Layer Steamed Milk Custard made from buffalo milk.PloS one · 2025Article
- Enhanced multivariate data fusion and optimized algorithm for comprehensive quality profiling and origin traceability of Chinese jujube.Food chemistry: X · 2025Article
- Characterization and discrimination of milk volatiles from donkey fed different roughages using GC-IMS.Frontiers in nutrition · 2025Article
- Exploring the Impact of DifferentFoods (Basel, Switzerland) · 2024Article
- Improvement of rheological and sensory properties ofFood chemistry: X · 2024Article
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5 authors.
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Abstract
Milk authentication requires identification of the origin and assessment of the aroma characteristics. In this study, we analyzed 24 raw milk samples from different regions of China by profiling volatile flavors using headspace solid phase microextraction-gas chromatography-mass spectrometry, headspace gas chromatography-ion mobility spectrometry, and intelligent sensory technology (E-tongue and E-nose). The flavor of raw milk in Southern and Northern China had evident differences based on the intelligent sensory technology. However, the differences among the samples from the northeast, northwest, and central regions were not significant. Correlations between milk origin and volatile compounds based on variable importance prediction > 1 and principal component analysis results revealed differential compounds including pyridine, nonanal, dodecane, furfural, 1-decene, octanoic acid, and 1,3,5,7-cyclooctatetraene. Our study findings provided a deeper understanding of the geographical differences in raw milk volatile compounds in China.
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