Unveiling the Aromas and Sensory Evaluation of Hakko Sobacha: A New Functional Non-Dairy Probiotic Fermented Drink.

Suffys, Sarah; Goffin, Dorothée; Richard, Gaëtan; Francis, Adrien; Haubruge, Eric; Fauconnier, Marie-Laure

Suffys, Sarah; Goffin, Dorothée; Richard, Gaëtan; Francis, Adrien; Haubruge, Eric; Fauconnier, Marie-Laure.

Afiliação

Suffys S; Laboratory of Gastronomic Sciences, Gembloux Agro-Bio Tech, Liege University, 5030 Gembloux, Belgium.
Goffin D; Laboratory of Gastronomic Sciences, Gembloux Agro-Bio Tech, Liege University, 5030 Gembloux, Belgium.
Richard G; Laboratory of Gastronomic Sciences, Gembloux Agro-Bio Tech, Liege University, 5030 Gembloux, Belgium.
Francis A; Laboratory of Gastronomic Sciences, Gembloux Agro-Bio Tech, Liege University, 5030 Gembloux, Belgium.
Haubruge E; Laboratory of Gastronomic Sciences, Gembloux Agro-Bio Tech, Liege University, 5030 Gembloux, Belgium.
Fauconnier ML; Laboratory of Chemistry of Natural Molecules, Gembloux Agro-Bio Tech, Liege University, 5030 Gembloux, Belgium.

Molecules ; 28(16)2023 Aug 16.

Article em En | MEDLINE | ID: mdl-37630336

Assuntos

Produtos Biológicos; Fagopyrum; Odorantes; Cromatografia Gasosa-Espectrometria de Massas; Ásia; Grão Comestível; Chá

Palavras-chave

OAV; Sobacha; buckwheat tea; flavor; functional drink; kombucha; mixed fermentation; sensory analysis; stir-bar sorptive extraction GCMS; volatile organic compounds

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Produtos Biológicos / Fagopyrum Idioma: En Ano de publicação: 2023 Tipo de documento: Article

Texto completo

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XML

PubMed Links

Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Produtos Biológicos / Fagopyrum Idioma: En Ano de publicação: 2023 Tipo de documento: Article