Assessment of chemical constitution and aroma properties of kiwi wines obtained from pure and mixed fermentation with Wickerhamomyces anomalus and Saccharomyces cerevisiae.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11344
Abstract: BACKGROUND To improve the aroma of kiwi wine through the utilization of Wickerhamomyces anomalus, kiwi juice was fermented using a selected W. anomalus strain in pure culture and mixed fermentations with Saccharomyces cerevisiae, which was… read more here.
Keywords: aroma properties; saccharomyces cerevisiae; wickerhamomyces anomalus; aroma ... See more keywords
Characterization of volatile and sensory profiles of apple juices to trace fruit origins and investigation of the relationship between the aroma properties and volatile constituents
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.109203
Abstract: Abstract To classify apple juices based on their volatile composition and aroma properties, and to determine the correlation between the volatile compounds and odor attributes, the aroma profiles of 31 apple juice samples from four… read more here.
Keywords: aroma properties; apple juices; characterization volatile; apple ... See more keywords