Characterization of Aroma Active Compound Production during Kombucha Fermentation: Towards the Control of Sensory Profiles.

Suffys, Sarah; Richard, Gaëtan; Burgeon, Clément; Werrie, Pierre-Yves; Haubruge, Eric; Fauconnier, Marie-Laure; Goffin, Dorothée

Suffys, Sarah; Richard, Gaëtan; Burgeon, Clément; Werrie, Pierre-Yves; Haubruge, Eric; Fauconnier, Marie-Laure; Goffin, Dorothée.

Afiliación

Suffys S; Laboratory of Gastronomic Sciences, Gembloux Agro-Bio Tech, Liège University, 5030 Gembloux, Belgium.
Richard G; Laboratory of Gastronomic Sciences, Gembloux Agro-Bio Tech, Liège University, 5030 Gembloux, Belgium.
Burgeon C; Laboratory of Chemistry of Natural Molecules, Gembloux Agro-Bio Tech, Liège University, 5030 Gembloux, Belgium.
Werrie PY; Laboratory of Chemistry of Natural Molecules, Gembloux Agro-Bio Tech, Liège University, 5030 Gembloux, Belgium.
Haubruge E; Laboratory of Gastronomic Sciences, Gembloux Agro-Bio Tech, Liège University, 5030 Gembloux, Belgium.
Fauconnier ML; Laboratory of Chemistry of Natural Molecules, Gembloux Agro-Bio Tech, Liège University, 5030 Gembloux, Belgium.
Goffin D; Laboratory of Gastronomic Sciences, Gembloux Agro-Bio Tech, Liège University, 5030 Gembloux, Belgium.

Foods ; 12(8)2023 Apr 15.

Article en En | MEDLINE | ID: mdl-37107452

Palabras clave

OAV; flavor; kombucha; mixed fermentation; sensory profile; stir bar sorptive extraction GC-MS; volatile organic compounds

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2023 Tipo del documento: Article País de afiliación: Bélgica