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Dokumenttyp:
Zeitschriftenaufsatz 
Autor(en):
Procopio, Susanne; Krause, Daniel; Hofmann, Thomas; Becker, Thomas 
Titel:
Significant amino acids in aroma compound profiling during yeast fermentation analyzed by PLS regression 
Abstract:
The biochemical formation of aroma-active metabolites determines different characteristics of aroma and taste in fermented beverages. Amino acid utilization by yeast during brewer's wort fermentation is seen as linked to flavor profile. For major understanding of the relationship between amino acid composition in wort and their impact on the synthesis of aroma-active metabolites amino acids were varied in synthetic medium and fermented by Saccharomyces cerevisiae strain S81 and Saccharomyces pas...    »
 
Stichworte:
PLS regression Aroma compound profiling Yeast fermentation Fingerprinting Amino acids 
Zeitschriftentitel:
LWT - Food Science and Technology 
Jahr:
2013 
Band / Volume:
51 
Heft / Issue:
Seitenangaben Beitrag:
423-432 
Print-ISSN:
0023-6438