Identification of Aroma-active Compounds in Milk by GCGC-O-TOF-MS Combined with Check-all-that-apply

Understanding consumers’ sensory preferences for dairy products is essential. This study employed sen- sory analysis and instrumental techniques to analyze the flavor of pasteurized milk and ultra-high temperature (UHT) milk. There were 6 milk samples with similar fat content (4.0–4.6 g/100mL) and protein content (3.2–3.8 g/100mL). Sensory data from consumer tests was col- lected using CATA (n = 100) and 9-point hedonic prefer- ences. Research showed that Chinese consumers could distinguish...