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	<title>volatile aroma compounds &#8211; BIOENGINEER.ORG</title>
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		<title>Why Korean Shoppers Turn Up Their Noses at Cheaper Imported Milk</title>
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		<pubDate>Sun, 04 Oct 2026 23:31:03 +0000</pubDate>
				<category><![CDATA[Agriculture]]></category>
		<category><![CDATA[consumer ethnocentrism]]></category>
		<category><![CDATA[consumer perception]]></category>
		<category><![CDATA[country of origin]]></category>
		<category><![CDATA[dairy]]></category>
		<category><![CDATA[flavor chemistry]]></category>
		<category><![CDATA[Food science]]></category>
		<category><![CDATA[GC-MS]]></category>
		<category><![CDATA[milk]]></category>
		<category><![CDATA[Sensory evaluation]]></category>
		<category><![CDATA[South Korea]]></category>
		<category><![CDATA[UHT milk]]></category>
		<category><![CDATA[volatile aroma compounds]]></category>
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					<description><![CDATA[A Korean study combining gas chromatography-mass spectrometry with blind and informed taste tests found that imported milk's stronger cheese, butter, and sulfur-derived aromas, rather than its lower price, explain why consumers prefer milder domestic milk.]]></description>
		
		
		
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