Pandohee, Jessica published the artcileA longitudinal study of aroma evolution in coffee-flavoured milk using gas chromatography-olfactometry, Product Details of C7H10N2, the main research area is coffee flavor milk aroma gas chromatog olfactometry.
This paper provides a longitudinal assessment of aroma evolution of coffee-flavored milk over a four-week period using gas chromatog.-olfactometry. A total of 52, 48, 55 and 48 aroma-active compounds were perceived in week 1, 2, 3 and 4, resp. Across the four weeks, 90 unique compounds were detected. Of those 90 compounds, it was found that 64 contributed to a ‘pleasant’ aroma and18 to a ‘disagreeable’ aroma. The work presented in this paper will be of interest to food scientists working with dairy products, with an interest in flavor development throughout shelf-life from a sensory perspective.
International Journal of Dairy Technology published new progress about Dairy products. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Product Details of C7H10N2.