GC-O-MS volatilomics combined lipidomics revealed the key volatile flavor compounds and their precursor in fermented cream driven by Lactiplantibacillus plantarum B22 Article

Chai, Yunmei, Li, Zhenzhu, Wei, Guangqiang et al. (2025). GC-O-MS volatilomics combined lipidomics revealed the key volatile flavor compounds and their precursor in fermented cream driven by Lactiplantibacillus plantarum B22 . FOOD RESEARCH INTERNATIONAL, 222 10.1016/j.foodres.2025.117698

cited authors

  • Chai, Yunmei; Li, Zhenzhu; Wei, Guangqiang; Zheng, Wentao; Tao, Wenli; Wang, Yuzhu; Wang, Yue; Zhang, Wenbin; Wang, Daodian; Shi, Jindou; Li, Yufang; Huang, Aixiang

authors

publication date

  • December 1, 2025

published in

keywords

  • CHEESE
  • Characteristic lipids
  • Fermented cream
  • Food Science & Technology
  • GC-O-MS volatilomics
  • Lactiplantibacillus plantarum
  • Life Sciences & Biomedicine
  • Lipid flavor precursors
  • Science & Technology

Digital Object Identifier (DOI)

publisher

  • ELSEVIER

volume

  • 222