Exploring the Characteristic Aroma Components of Traditional Fermented Koumiss of Kazakh Ethnicity in Different Regions of Xinjiang by Combining Modern Instrumental Detection Technology with Multivariate Statistical Analysis Methods for Odor Activity Value and Sensory Analysis

Exploring the Characteristic Aroma Components of Traditional Fermented Koumiss of Kazakh Ethnicity in Different Regions of Xinjiang by Combining Modern Instrumental Detection Technology with Multivariate Statistical Analysis Methods for Odor Activity Value and Sensory Analysis

To investigate the characteristic aromatic compounds, present in the traditional fermented koumiss of the Kazakh ethnic group in different regions of Xinjiang, GC-IMS, and GC-MS were used to analyze the volatile compounds in koumiss from four regions. A total of 87 volatile substances were detected,...

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Bibliographic Details
Main Authors: Yongzhen Gou, Xinmiao Ma, Xiyue Niu, Xiaopu Ren, Geminguli Muhatai, Qian Xu
Format: Article
Language:English
Published: MDPI AG 2023-05-01
Series:Foods
Subjects:
koumiss
GC-IMS
GC-MS
PLS-DA
OVA
volatile components
Online Access:https://www.mdpi.com/2304-8158/12/11/2223

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