{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,30]],"date-time":"2026-09-30T00:37:39Z","timestamp":1790728659456,"version":"4.1.0"},"reference-count":75,"publisher":"American Dairy Science Association","issue":"5","license":[{"start":{"date-parts":[[2018,5,1]],"date-time":"2018-05-01T00:00:00Z","timestamp":1525132800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2019,5,1]],"date-time":"2019-05-01T00:00:00Z","timestamp":1556668800000},"content-version":"vor","delay-in-days":365,"URL":"http:\/\/www.elsevier.com\/open-access\/userlicense\/1.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Journal of Dairy Science"],"published-print":{"date-parts":[[2018,5]]},"DOI":"10.3168\/jds.2017-14071","type":"journal-article","created":{"date-parts":[[2018,3,1]],"date-time":"2018-03-01T06:34:09Z","timestamp":1519886049000},"page":"3812-3828","source":"Crossref","is-referenced-by-count":136,"title":["Flavor and flavor chemistry differences among milks processed by high-temperature, short-time pasteurization or ultra-pasteurization"],"prefix":"10.3168","volume":"101","author":[{"given":"Y.","family":"Jo","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"D.M.","family":"Benoist","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"D.M.","family":"Barbano","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"M.A.","family":"Drake","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1747","reference":[{"key":"10.3168\/jds.2017-14071_bib1","doi-asserted-by":"crossref","first-page":"28","DOI":"10.1080\/10408390701764187","article-title":"Volatile sulphur compounds in UHT milk","volume":"49","author":"Al-Attabi","year":"2009","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"10.3168\/jds.2017-14071_bib2","doi-asserted-by":"crossref","first-page":"241","DOI":"10.1007\/s13594-013-0157-y","article-title":"Volatile sulfur compounds in pasteurised and UHT milk during storage","volume":"94","author":"Al-Attabi","year":"2014","journal-title":"Dairy Sci. Technol."},{"key":"10.3168\/jds.2017-14071_bib3","series-title":"Official Methods of Analysis","author":"AOAC International","year":"2000"},{"key":"10.3168\/jds.2017-14071_bib4","doi-asserted-by":"crossref","first-page":"E15","DOI":"10.3168\/jds.S0022-0302(06)72360-8","article-title":"Influence of raw milk quality on fluid milk shelf life","volume":"89","author":"Barbano","year":"2006","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2017-14071_bib5","series-title":"Food Chemistry","first-page":"498","article-title":"Milk and dairy products","author":"Belitz","year":"2009"},{"key":"10.3168\/jds.2017-14071_bib6","series-title":"Food Chemistry","first-page":"157","article-title":"Carbohydrates","author":"BeMiller","year":"1996"},{"key":"10.3168\/jds.2017-14071_bib7","doi-asserted-by":"crossref","first-page":"1","DOI":"10.3168\/jds.S0022-0302(01)74445-1","article-title":"Fluid dairy product quality and safety: Looking to the future","volume":"84","author":"Boor","year":"2001","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2017-14071_bib8","series-title":"Advanced Dairy Chemistry. Vol. 3: Lactose, Water, Salts and Minor Constituents","first-page":"631","article-title":"Flavours and off-flavours in milk and dairy products","author":"Cadwallader","year":"2009"},{"key":"10.3168\/jds.2017-14071_bib9","doi-asserted-by":"crossref","first-page":"69","DOI":"10.1016\/0958-6946(92)90001-3","article-title":"Flavour of heated milks. A review","volume":"2","author":"Calvo","year":"1992","journal-title":"Int. Dairy J."},{"key":"10.3168\/jds.2017-14071_bib10","doi-asserted-by":"crossref","first-page":"8035","DOI":"10.3168\/jds.2013-6657","article-title":"Shelf life of pasteurized microfiltered milk containing 2% fat","volume":"96","author":"Caplan","year":"2013","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2017-14071_bib11","doi-asserted-by":"crossref","first-page":"3826","DOI":"10.3168\/jds.S0022-0302(05)73068-X","article-title":"Characterization of dried whey protein concentrate and isolate flavor","volume":"88","author":"Carunchia Whetstine","year":"2005","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2017-14071_bib12","doi-asserted-by":"crossref","first-page":"12","DOI":"10.3168\/jds.S0022-0302(01)74446-3","article-title":"Quantitative descriptive analysis and principal component analysis for sensory characterization of ultrapasteurized milk","volume":"84","author":"Chapman","year":"2001","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2017-14071_bib13","doi-asserted-by":"crossref","first-page":"2098","DOI":"10.3168\/jds.S0022-0302(92)77968-5","article-title":"Gas chromatographic analysis of volatile sulfur compounds from heated milk using static headspace sampling","volume":"75","author":"Christensen","year":"1992","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2017-14071_bib14","doi-asserted-by":"crossref","first-page":"398","DOI":"10.1021\/jf0487248","article-title":"Inhibition of key aroma compound generated during ultrahigh-temperature processing of bovine milk via epicatechin addition","volume":"53","author":"Colahan-Sederstrom","year":"2005","journal-title":"J. Agric. Food Chem."},{"key":"10.3168\/jds.2017-14071_bib15","doi-asserted-by":"crossref","first-page":"7350","DOI":"10.1021\/jf025713a","article-title":"Volatile fraction of milk: Comparison between purge and trap and solid phase microextraction techniques","volume":"50","author":"Contarini","year":"2002","journal-title":"J. Agric. Food Chem."},{"key":"10.3168\/jds.2017-14071_bib16","doi-asserted-by":"crossref","first-page":"3171","DOI":"10.1021\/jf960849s","article-title":"Influence of heat treatment on the volatile compounds of milk","volume":"45","author":"Contarini","year":"1997","journal-title":"J. Agric. Food Chem."},{"key":"10.3168\/jds.2017-14071_bib17","doi-asserted-by":"crossref","first-page":"4942","DOI":"10.3168\/jds.2007-0456","article-title":"Chemical properties and consumer perception of fluid milk from conventional and pasture-based production systems","volume":"90","author":"Croissant","year":"2007","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2017-14071_bib18","doi-asserted-by":"crossref","first-page":"215","DOI":"10.1007\/s00217-006-0406-x","article-title":"Influence of the polyethylene packaging on the adsorption of odour-active compounds from UHT-milk","volume":"225","author":"Czerny","year":"2007","journal-title":"Eur. Food Res. Technol."},{"key":"10.3168\/jds.2017-14071_bib19","first-page":"211","article-title":"Ultra-high-temperature (UHT) treatment of milk: Comparison of direct and indirect modes of heating","volume":"57","author":"Datta","year":"2002","journal-title":"Aust. J. Dairy Technol."},{"key":"10.3168\/jds.2017-14071_bib20","doi-asserted-by":"crossref","first-page":"8549","DOI":"10.3168\/jds.2016-11284","article-title":"Prediction of fat globule particle size in homogenized milk using Fourier transform mid-infrared spectra","volume":"99","author":"Di Marzo","year":"2016","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2017-14071_bib21","doi-asserted-by":"crossref","first-page":"1422","DOI":"10.1111\/j.1365-2621.2001.tb15225.x","article-title":"Development of a descriptive sensory language for Cheddar cheese","volume":"66","author":"Drake","year":"2001","journal-title":"J. Food Sci."},{"key":"10.3168\/jds.2017-14071_bib22","series-title":"Sensory-Directed Flavor Analysis","first-page":"23","article-title":"Relating sensory and instrumental analysis","author":"Drake","year":"2007"},{"key":"10.3168\/jds.2017-14071_bib23","doi-asserted-by":"crossref","first-page":"5069","DOI":"10.3168\/jds.2010-3346","article-title":"Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses","volume":"93","author":"Drake","year":"2010","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2017-14071_bib24","doi-asserted-by":"crossref","first-page":"54","DOI":"10.1021\/jf60185a004","article-title":"Chemistry of thiamine degradation in food products and model systems: A review","volume":"21","author":"Dwivedi","year":"1973","journal-title":"J. Agric. Food Chem."},{"key":"10.3168\/jds.2017-14071_bib25","author":"FDA (Food and Drug Administration)"},{"key":"10.3168\/jds.2017-14071_bib26","series-title":"Primer of Applied Regression & Analysis of Variance","author":"Glantz","year":"2001"},{"key":"10.3168\/jds.2017-14071_bib27","series-title":"Food Flavours","first-page":"325","article-title":"Lipid degradation products and flavours","author":"Grosch","year":"1982"},{"key":"10.3168\/jds.2017-14071_bib28","doi-asserted-by":"crossref","first-page":"533","DOI":"10.1093\/chemse\/26.5.533","article-title":"Evaluation of the key odorants of foods by dilution experiments, aroma models and omission","volume":"26","author":"Grosch","year":"2001","journal-title":"Chem. Senses"},{"key":"10.3168\/jds.2017-14071_bib29","doi-asserted-by":"crossref","first-page":"494","DOI":"10.5344\/ajev.2012.12043","article-title":"High throughput, sub ng\/L analysis of haloanisoles in wines using HS-SPME with GC-Triple Quadrupole MS","volume":"63","author":"Hjelmeland","year":"2012","journal-title":"Am. J. Enol. Vitic."},{"key":"10.3168\/jds.2017-14071_bib30","unstructured":"Hoffmann, A., and A. Heiden. 2000. Determination of flavor and off flavor compounds in dairy products using Stir Bar Sorptive Extraction (SBSE) and Thermal Desorption GC\/MSD\/PFPD. App Note 5\/2000, Gerstel, M\u00fclheim an der Ruhr, Germany."},{"key":"10.3168\/jds.2017-14071_bib31","doi-asserted-by":"crossref","first-page":"4114","DOI":"10.1021\/acs.jafc.6b00703","article-title":"HS-SPME-GC-MS\/MS method for the rapid and sensitive quantitation of 2-Acetyl-1-pyrroline in single rice kernels","volume":"64","author":"Hopfer","year":"2016","journal-title":"J. Agric. Food Chem."},{"key":"10.3168\/jds.2017-14071_bib32","doi-asserted-by":"crossref","first-page":"699","DOI":"10.3168\/jds.S0022-0302(52)91658-5","article-title":"The origin of sulfhydryl groups in milk proteins and their contributions to \u2018cooked\u2019 \ufb02avor","volume":"35","author":"Hutton","year":"1952","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2017-14071_bib33","doi-asserted-by":"crossref","first-page":"13","DOI":"10.1016\/j.aca.2012.06.006","article-title":"Microextraction techniques in the analysis of food flavor compounds: A review","volume":"738","author":"Jele\u0144","year":"2012","journal-title":"Anal. Chim. Acta"},{"key":"10.3168\/jds.2017-14071_bib34","doi-asserted-by":"crossref","first-page":"1183","DOI":"10.1021\/jf60219a039","article-title":"Production of volatile flavor compounds in ultrahigh-temperature processed milk during aseptic storage","volume":"26","author":"Jeon","year":"1978","journal-title":"J. Agric. Food Chem."},{"key":"10.3168\/jds.2017-14071_bib35","doi-asserted-by":"crossref","first-page":"2948","DOI":"10.1021\/jf0009854","article-title":"Aroma-active components of nonfat dry milk","volume":"49","author":"Karagul-Yuceer","year":"2001","journal-title":"J. Agric. Food Chem."},{"key":"10.3168\/jds.2017-14071_bib36","doi-asserted-by":"crossref","first-page":"2817","DOI":"10.3168\/jds.S0022-0302(06)72555-3","article-title":"Calibration of infrared milk analyzers: modified milk versus producer milk","volume":"89","author":"Kaylegian","year":"2006","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2017-14071_bib37","doi-asserted-by":"crossref","first-page":"8023","DOI":"10.1021\/jf501919y","article-title":"Control of Maillard-type off-flavor development in ultrahigh temperature-processed bovine milk by phenolic chemistry","volume":"62","author":"Kokkinidou","year":"2014","journal-title":"J. Agric. Food Chem."},{"key":"10.3168\/jds.2017-14071_bib38","doi-asserted-by":"crossref","first-page":"72","DOI":"10.1111\/j.1750-3841.2006.00051.x","article-title":"Interactions of milk proteins and volatile flavor compounds: implications in the development of protein foods","volume":"71","author":"K\u00fchn","year":"2006","journal-title":"J. Food Sci."},{"key":"10.3168\/jds.2017-14071_bib39","doi-asserted-by":"crossref","first-page":"8514","DOI":"10.1021\/jf402487a","article-title":"Headspace\u2212Solid Phase Microextraction\u2212Gas Chromatography\u2212Tandem Mass Spectrometry (HS-SPME-GC-MS) method for the determination of pyrazines in Perilla seed oils: Impact of roasting on the pyrazines in Perilla seed oils","volume":"61","author":"Kwon","year":"2013","journal-title":"J. Agric. Food Chem."},{"key":"10.3168\/jds.2017-14071_bib40","doi-asserted-by":"crossref","first-page":"2751","DOI":"10.1002\/rcm.6736","article-title":"Quantitative analysis of \u03b3- and d-lactones in wines using gas chromatography with selective tandem mass spectrometric detection","volume":"27","author":"Langen","year":"2013","journal-title":"Rapid Commum. Mass Spectrom. (Tokyo)"},{"key":"10.3168\/jds.2017-14071_bib41","doi-asserted-by":"crossref","first-page":"1688","DOI":"10.3168\/jds.2016-11899","article-title":"The influence of ultra-pasteurization by indirect heating versus direct steam injection on skim and 2% fat milks","volume":"100","author":"Lee","year":"2017","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2017-14071_bib42","doi-asserted-by":"crossref","first-page":"1747","DOI":"10.3168\/jds.2015-10516","article-title":"Short communication: Influence of labeling on Australian and Chinese consumers' liking of milk with short (pasteurized) and long (UHT) shelf life","volume":"99","author":"Liem","year":"2016","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2017-14071_bib43","doi-asserted-by":"crossref","first-page":"2761","DOI":"10.3168\/jds.S0022-0302(06)72353-0","article-title":"Precalibration evaluation procedures for mid-Infrared milk analyzers","volume":"89","author":"Lynch","year":"2006","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2017-14071_bib44","doi-asserted-by":"crossref","first-page":"403","DOI":"10.1017\/S0022029900019531","article-title":"Comparison of milks processed by the direct and indirect methods of ultra high temperature sterilization","volume":"38","author":"Lyster","year":"1971","journal-title":"J. Dairy Res."},{"key":"10.3168\/jds.2017-14071_bib45","doi-asserted-by":"crossref","first-page":"648","DOI":"10.1021\/jf9807925","article-title":"SPME-MS-MVA as an electronic nose for the study of off-flavors in milk","volume":"47","author":"Marsili","year":"1999","journal-title":"J. Agric. Food Chem."},{"key":"10.3168\/jds.2017-14071_bib46","doi-asserted-by":"crossref","first-page":"483","DOI":"10.1002\/rcm.4881","article-title":"Effective analysis of rotundone at below-threshold levels in red and white wines using solid-phase microextraction gas chromatography\/tandem mass spectrometry","volume":"25","author":"Mattivi","year":"2011","journal-title":"Rapid Commum. Mass Spectrom. (Tokyo)"},{"key":"10.3168\/jds.2017-14071_bib47","doi-asserted-by":"crossref","first-page":"1702","DOI":"10.3168\/jds.2016-11417","article-title":"Milk fat threshold determination and the effect of milk fat content on consumer preference for fluid milk","volume":"100","author":"McCarthy","year":"2017","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2017-14071_bib48","series-title":"Handbook of food chemistry","first-page":"511","article-title":"Chemical composition of milk and milk products","author":"Mehta","year":"2015"},{"key":"10.3168\/jds.2017-14071_bib49","doi-asserted-by":"crossref","first-page":"212","DOI":"10.4315\/0362-028X-43.3.212","article-title":"Milk processed at ultra-high-temperature, a review","volume":"43","author":"Mehta","year":"1980","journal-title":"J. Food Prot."},{"key":"10.3168\/jds.2017-14071_bib50","series-title":"Sensory Evaluation Techniques","first-page":"173","article-title":"Descriptive analysis techniques","author":"Meilgaard","year":"2007"},{"key":"10.3168\/jds.2017-14071_bib51","doi-asserted-by":"crossref","first-page":"499","DOI":"10.3168\/jds.S0022-0302(05)72712-0","article-title":"Protective influence of several packaging materials on light oxidation of milk","volume":"88","author":"Mestdagh","year":"2005","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2017-14071_bib52","doi-asserted-by":"crossref","first-page":"5284","DOI":"10.3168\/jds.2016-10846","article-title":"Influence of casein as a percentage of true protein and protein level on color and texture of milks containing 1 and 2% fat","volume":"99","author":"Misawa","year":"2016","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2017-14071_bib53","doi-asserted-by":"crossref","first-page":"385","DOI":"10.1017\/S0022029900030806","article-title":"Detection of powerful odorants in heated milk by use of extract dilution sniffing analysis","volume":"61","author":"Moid","year":"1994","journal-title":"J. Dairy Res."},{"key":"10.3168\/jds.2017-14071_bib54","series-title":"NIST Wiley Registry: NIST Mass Spectral Library","author":"NIST (National Institute of Standards and Technology)","year":"2014"},{"key":"10.3168\/jds.2017-14071_bib55","doi-asserted-by":"crossref","first-page":"9586","DOI":"10.3168\/jds.2016-11530","article-title":"Condensed milk storage and evaporation affect the flavor of nonfat dry milk","volume":"99","author":"Park","year":"2016","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2017-14071_bib56","first-page":"28","article-title":"A survey of Australian consumers' attitudes towards UHT milk","volume":"56","author":"Perkins","year":"2001","journal-title":"Aust. J. Dairy Technol."},{"key":"10.3168\/jds.2017-14071_bib57","doi-asserted-by":"crossref","first-page":"1","DOI":"10.3168\/jds.S0022-0302(05)72655-2","article-title":"Influence of thermal processing conditions on flavor stability in fluid milk: benzaldehyde","volume":"88","author":"Potineni","year":"2005","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2017-14071_bib58","series-title":"Flavor Chemistry and Technology","first-page":"103","article-title":"Changes in food flavor due to processing","author":"Reineccius","year":"2006"},{"key":"10.3168\/jds.2017-14071_bib59","doi-asserted-by":"crossref","first-page":"1001","DOI":"10.3168\/jds.S0022-0302(68)87113-9","article-title":"Heat-induced volatile compounds in milk","volume":"51","author":"Scanlan","year":"1968","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2017-14071_bib60","first-page":"1410","article-title":"Effect of green tea flavonoids on Maillard browning in UHT milk","volume":"40","author":"Schamberger","year":"2007","journal-title":"Food Sci. Technol."},{"key":"10.3168\/jds.2017-14071_bib61","series-title":"The Analysis and Control of Less Desirable Flavors in Food and Beverages","first-page":"41","article-title":"Flavor volatiles formed by heated milk","author":"Shibamoto","year":"1980"},{"key":"10.3168\/jds.2017-14071_bib62","doi-asserted-by":"crossref","first-page":"774","DOI":"10.3168\/jds.S0022-0302(01)74533-X","article-title":"Effect of various dairy packaging materials on the headspace analysis of ultrapasteurized milk","volume":"84","author":"Simon","year":"2001","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2017-14071_bib63","doi-asserted-by":"crossref","first-page":"977","DOI":"10.1007\/s00217-015-2604-x","article-title":"Quantification of cork off-flavor compounds in natural cork stoppers and wine by multidimensional gas chromatography mass spectrometry","volume":"242","author":"Slabizki","year":"2016","journal-title":"Eur. Food Res. Technol."},{"key":"10.3168\/jds.2017-14071_bib64","doi-asserted-by":"crossref","first-page":"4325","DOI":"10.3168\/jds.2016-10847","article-title":"Flavor and stability of milk proteins","volume":"99","author":"Smith","year":"2016","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2017-14071_bib65","doi-asserted-by":"crossref","first-page":"10092","DOI":"10.1021\/jf503329d","article-title":"Effect of olive mill wastewater phenol compounds on reactive carbonyl species and Maillard reaction end-products in ultrahigh temperature-treated milk","volume":"62","author":"Troise","year":"2014","journal-title":"J. Agric. Food Chem."},{"key":"10.3168\/jds.2017-14071_bib66","doi-asserted-by":"crossref","first-page":"389","DOI":"10.1016\/0958-6946(93)90025-U","article-title":"Relations between cheese flavour and chemical composition","volume":"3","author":"Urbach","year":"1993","journal-title":"Int. Dairy J."},{"key":"10.3168\/jds.2017-14071_bib67","doi-asserted-by":"crossref","first-page":"51","DOI":"10.1016\/S0308-8146(00)00203-X","article-title":"Changes in flavours and volatile components during storage of whole and skimmed UHT milk","volume":"72","author":"Valero","year":"2001","journal-title":"Food Chem."},{"key":"10.3168\/jds.2017-14071_bib68","doi-asserted-by":"crossref","first-page":"403","DOI":"10.1016\/S0308-8146(98)00075-2","article-title":"Effect of heating on Maillard reactions in milk","volume":"62","author":"Van Boekel","year":"1998","journal-title":"Food Chem."},{"key":"10.3168\/jds.2017-14071_bib69","doi-asserted-by":"crossref","first-page":"463","DOI":"10.1016\/S0021-9673(01)80947-X","article-title":"A generalization of retention index system including linear temperature programmed gas-liquid partition chromatography","volume":"11","author":"Vandendool","year":"1963","journal-title":"J. Chromatogr."},{"key":"10.3168\/jds.2017-14071_bib70","doi-asserted-by":"crossref","first-page":"2919","DOI":"10.3168\/jds.S0022-0302(06)72564-4","article-title":"Quantification of trace volatile sulfur compounds in milk by solid-phase microextraction and gas chromatography-pulsed flame photometric detection","volume":"89","author":"Vazquez-Landaverde","year":"2006","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2017-14071_bib71","doi-asserted-by":"crossref","first-page":"3764","DOI":"10.3168\/jds.S0022-0302(05)73062-9","article-title":"Quantitative determination of thermally derived off-flavor compounds in milk using solid-phase micro extraction and gas chromatography","volume":"88","author":"Vazquez-Landaverde","year":"2005","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2017-14071_bib72","doi-asserted-by":"crossref","first-page":"132","DOI":"10.1016\/j.jchromb.2014.01.009","article-title":"Quantitative metabolic profiling of grape, apple and raspberry volatile compounds (VOCs) using a GC\/MS\/MS method","volume":"966","author":"Vrhovsek","year":"2014","journal-title":"J. Chromatogr. B Analyt. Technol. Biomed. Life Sci."},{"key":"10.3168\/jds.2017-14071_bib73","series-title":"Dairy Technology: Principles of Milk Properties and Processes","first-page":"27","article-title":"Milk components","author":"Walstra","year":"1999"},{"key":"10.3168\/jds.2017-14071_bib74","doi-asserted-by":"crossref","first-page":"4335","DOI":"10.3168\/jds.2017-12613","article-title":"The effect of vitamin concentrates on the flavor of pasteurized fluid milk","volume":"100","author":"Yeh","year":"2017","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2017-14071_bib75","doi-asserted-by":"crossref","first-page":"72","DOI":"10.1016\/j.chroma.2013.07.059","article-title":"Simultaneous determination of 23 flavor additives in tobacco products using gas chromatography-triple quadrupole mass spectrometry","volume":"1306","author":"Zhang","year":"2013","journal-title":"J. Chromatogr. A"}],"container-title":["Journal of Dairy Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0022030218301851?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0022030218301851?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0022030218301851","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2024,11,8]],"date-time":"2024-11-08T21:32:15Z","timestamp":1731101535000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0022030218301851"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2018,5]]},"references-count":75,"journal-issue":{"issue":"5","published-print":{"date-parts":[[2018,5]]}},"alternative-id":["S0022030218301851"],"URL":"https:\/\/doi.org\/10.3168\/jds.2017-14071","relation":{},"ISSN":["0022-0302"],"issn-type":[{"value":"0022-0302","type":"print"}],"subject":[],"published":{"date-parts":[[2018,5]]}}}