Bei Xue, Guo Li, Xujia Xun, Qun Huang, Shaokang Wang
The variation in volatiles, bacteria and metabolites of Tibetan yak cheese (TYC) from different altitudes were characterized with multi-omics to reveal the formation mechanism of characteristic volatile compounds (C-VOCs) in TYC induced by altitudes. 22C-VOCs (odor activity value, OAV > 1) were identified in TYCs, and hexanal, dodecanol, 2,3-butanediol, butyl isobutyate, etc., C-VOCs were confirmed induced by altitude. Lactobacillus , Kocuria , etc., bacteria and benzyl thiocyanate, trehalose, sarcosine, etc...
March 30, 2024: Food chemistry: X