Aroma Compound Evolution during Fermentation
The bacteria, yeast and fungi involved in the fermentation of foods play a significant role in shaping the aroma profile of the final product. Starting materials consist of many precursor molecules that can be transformed into aroma-active compounds through microbial activity, thereby contributing t...
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| Format: | Online |
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| Idioma: | anglès |
| Publicat: |
MDPI - Multidisciplinary Digital Publishing Institute
2025
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| Matèries: | |
| Accés en línia: | ONIX_20250220_9783725823871_250 |
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| _version_ | 1869514578234179584 |
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| collection | Directory of Open Access Books |
| description | The bacteria, yeast and fungi involved in the fermentation of foods play a significant role in shaping the aroma profile of the final product. Starting materials consist of many precursor molecules that can be transformed into aroma-active compounds through microbial activity, thereby contributing towards a more desired product. By monitoring the timing, mechanisms, and reasons for the release of these compounds, we can work towards achieving a more consistent aroma profile within fermentations, which still remains one of the biggest challenges for producers. This Special Issue contains studies in this field of aroma compound evolution, further advancing our understanding of this topic. |
| format | Online |
| id | doab-20.500.12854ir-152886 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-1528862025-02-20T13:13:46Z Aroma Compound Evolution during Fermentation Van Wyk, Niel aroma production fermentation wine yeast thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSV Zoology and animal sciences The bacteria, yeast and fungi involved in the fermentation of foods play a significant role in shaping the aroma profile of the final product. Starting materials consist of many precursor molecules that can be transformed into aroma-active compounds through microbial activity, thereby contributing towards a more desired product. By monitoring the timing, mechanisms, and reasons for the release of these compounds, we can work towards achieving a more consistent aroma profile within fermentations, which still remains one of the biggest challenges for producers. This Special Issue contains studies in this field of aroma compound evolution, further advancing our understanding of this topic. 2025-02-20T13:13:44Z 2025-02-20T13:13:44Z 2024 book ONIX_20250220_9783725823871_250 9783725823871 9783725823888 https://directory.doabooks.org/handle/20.500.12854/152886 eng application/octet-stream Attribution 4.0 International https://mdpi.com/books/pdfview/book/10037 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-7258-2388-8 10.3390/books978-3-7258-2388-8 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783725823871 9783725823888 168 Basel open access |
| spellingShingle | aroma production fermentation wine yeast thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSV Zoology and animal sciences Aroma Compound Evolution during Fermentation |
| title | Aroma Compound Evolution during Fermentation |
| title_full | Aroma Compound Evolution during Fermentation |
| title_fullStr | Aroma Compound Evolution during Fermentation |
| title_full_unstemmed | Aroma Compound Evolution during Fermentation |
| title_short | Aroma Compound Evolution during Fermentation |
| title_sort | aroma compound evolution during fermentation |
| topic | aroma production fermentation wine yeast thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSV Zoology and animal sciences |
| topic_facet | aroma production fermentation wine yeast thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSV Zoology and animal sciences |
| url | ONIX_20250220_9783725823871_250 |