Analysis of the effect of Tenebrio Molitor rennet on the flavor formation of Cheddar cheese during ripening based on gas chromatography-ion mobility spectrometry (GC-IMS)
Zhaoyang Song, Yinjuan Cao, Haijun Qiao, Pengcheng Wen, Guo-Zheng Sun, Weibing Zhang, Ling Han
Topics & Concepts
ChemistryRipeningFlavorRennetFood scienceGas chromatographyCheese ripeningMass spectrometryIon-mobility spectrometryChromatographyIon chromatographyCaseinProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product QualityInsect Utilization and Effects