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J-GLOBAL ID：201702278540317027   Reference number：17A0353786

Analysis on volatile compounds in milk fermented by Lactobacillus plantarum

LACTOBACILLUS PLANTARUM発酵乳における揮発性フレーバー化合物の解析【JST・京大機械翻訳】

Author (10)： Ming Tinghong (Shool of marine sciences,Ningbo University) ,  Su Xiurong (Shool of marine sciences,Ningbo University) ,  Zhou Jun (Shool of marine sciences,Ningbo University) ,  Si Kaixue (Shool of marine sciences,Ningbo University) ,  Zhang Hongyan (Shool of marine sciences,Ningbo University) ,  Han Jiaojiao (Shool of marine sciences,Ningbo University) ,  Cui Chenxi (Shool of marine sciences,Ningbo University) ,  Dong Lisha (Shool of marine sciences,Ningbo University) ,  Wang Chaoyang (Shool of marine sciences,Ningbo University) ,  Qiu Dihong (Hangzhou Medical College)
Material： Shipin yu Fajiao Gongye  (Food and Fermentation Industries)
Volume： 42  Issue： 12  Page： 163-171  Publication year： 2016 
JST Material Number： C2153A  ISSN： 0253-990X  Document type： Article
Article type： 原著論文  Country of issue： China (CHN)  Language： CHINESE (ZH)

Abstract/Point： The goal of this study was to ...

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Thesaurus term： alcohol ,  mass spectrometry ,  principal component analysis ,  aldehyde ,  cow milk ,  GC-MS analysis ,  headspace ,  ketone ,  fermentation process ,  *fermented milk ,  hydrocarbon ,  solid phase extraction ,  *fermentation ,  *volatility
Semi thesaurus term： 電子鼻 , 【Automatic Indexing@JST】

Author keywords (5)： Lactobacillus plantarum ,  fermented milk ,  electronic nose ,  headspace solid-phase microextraction-gas chromatography-mass spectrometry( HS-SPME-GC-MS) ,  volatile flavor components

JST classification (2)： Food chemistry,nutritional value  (FJ01020J) ,  Food analysis  (FJ01030U)

Terms in the title (5)： Lactobacillus ,  発酵乳 ,  揮発性 ,  フレーバー ,  解析