Adding Flavor to Beverages with Non-Conventional Yeasts

Adding Flavor to Beverages with Non-Conventional Yeasts

Fungi produce a variety of volatile organic compounds (VOCs) during their primary and secondary metabolism. In the beverage industry, these volatiles contribute to the the flavor and aroma profile of the final products. We evaluated the fermentation ability and aroma profiles of non-conventional yea...

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Bibliographic Details
Main Authors: Davide Ravasio, Silvia Carlin, Teun Boekhout, Marizeth Groenewald, Urska Vrhovsek, Andrea Walther, Jürgen Wendland
Format: Article
Language:English
Published: MDPI AG 2018-02-01
Series:Fermentation
Subjects:
aroma profiling
solid-phase microextraction–gas chromatography/mass spectrometry (SPME–GC/MS)
yeast
Saccharomycetes
fermentation
volatile organic compound (VOC)
aroma
Online Access:http://www.mdpi.com/2311-5637/4/1/15

Internet

http://www.mdpi.com/2311-5637/4/1/15

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