User: Guest  Login
Title:

Key volatile aroma compounds of lactic acid fermented malt based beverages – impact of lactic acid bacteria strains

Document type:
Zeitschriftenaufsatz
Author(s):
Nsogning Dongmo, Sorelle; Sacher, Bertram; Kollmannsberger, Hubert; Becker, Thomas
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...     »
Keywords:
Aroma profile Cereal based beverages Flavor Key aroma compounds Lactic acid bacteria Malt wort
Journal title:
Food Chemistry
Year:
2017
Journal volume:
229
Pages contribution:
565-573
Fulltext / DOI:
doi:10.1016/j.foodchem.2017.02.091
WWW:
http://www.sciencedirect.com/science/article/pii/S0308814617302911
Print-ISSN:
0308-8146
 BibTeX