New FT-IR method to control the evolution of the volatile constituents of vinegar during the acetic fermentation process

Food Chemistry

Volumn 121, Issue 2, 2010, Pages 575-579

  Durán, Enrique ^a   Palma, Miguel ^a   Natera, Ramón ^a   Castro, Remedios ^a   Barroso, Carmelo G ^a  

^a UNIVERSITY OF CÁDIZ   (Spain)

Author keywords

Acetic fermentation; FT IR; SBSE; Vinegar aroma

Indexed keywords

ACETIC ACID; ALCOHOL; FATTY ACID; FURFURAL; VINEGAR; VOLATILE AGENT;

ARTICLE; FERMENTATION; INFRARED SPECTROSCOPY;

EID: 77049097099     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.12.050     Document Type: Article

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