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Dokumenttyp:
Zeitschriftenaufsatz 
Autor(en):
Nsogning Dongmo, Sorelle; Sacher, Bertram; Kollmannsberger, Hubert; Becker, Thomas 
Titel:
Key volatile aroma compounds of lactic acid fermented malt based beverages – impact of lactic acid bacteria strains 
Abstract:
This study aims to define the aroma composition and key aroma compounds of barley malt wort beverages produced from fermentation using six lactic acid bacteria (LAB) strains. Gas chromatography mass spectrometry–olfactometry and flame ionization detection was employed; key aroma compounds were determined by means of aroma extract dilution analysis. Fifty-six detected volatile compounds were similar among beverages. However, significant differences were observed in the concentration of individua...    »
 
Stichworte:
Aroma profile Cereal based beverages Flavor Key aroma compounds Lactic acid bacteria Malt wort 
Zeitschriftentitel:
Food Chemistry 
Jahr:
2017 
Band / Volume:
229 
Seitenangaben Beitrag:
565-573 
Print-ISSN:
0308-8146