ABSTRACT
Food’s aesthetic attractiveness and quality depends on its consistency, flavor, nutritional value, aroma, and color. Dairy products are the main source of nutrition in different regions of the world as they contain vital proteins, minerals, and vitamins. Some bacteria and chemical substances can oxidize milk and other dairy products. To assure quality and consumer health, stringent control is needed from processing to commercialization. Numerous techniques and procedures can be used for dairy quality control, quantification, and confirmation. Flavoromic technologies, which combine high-resolution analytical tools with chemometric techniques, can assist in determining essential aroma molecules in food. Thus, this chapter provides deep insights into the flavromic techniques used for analysis of dairy products.
