Application of supercritical CO2 extraction for the elimination of odorant volatile compounds from winemaking inactive dry yeast preparation

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 6, 2010, Pages 3772-3778

  Pozo Bayón, María Ángeles ^a   Andújar Ortiz, Inmaculada ^a   Mendiola, Jose A ^a   Ibáñez, Elena ^a   Moreno Arribas, M Victoria ^a  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Deodorlzatlon; Inactive dry yeast preparations; Supercritical co2 extraction; Volatile compounds; Wine

Indexed keywords

VOLATILE ORGANIC COMPOUND;

ARTICLE; EVALUATION; FERMENTATION; FOOD HANDLING; ISOLATION AND PURIFICATION; METABOLISM; METHODOLOGY; ODOR; PARASITOLOGY; QUALITY CONTROL; SACCHAROMYCES CEREVISIAE; SUPERCRITICAL FLUID CHROMATOGRAPHY; WINE;

CHROMATOGRAPHY, SUPERCRITICAL FLUID; FERMENTATION; FOOD HANDLING; ODORS; QUALITY CONTROL; SACCHAROMYCES CEREVISIAE; VOLATILE ORGANIC COMPOUNDS; WINE;

EID: 77949810001     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf904251g     Document Type: Article

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