Evolution of volatile compounds in papaya wine fermented with three Williopsis saturnus yeasts

International Journal of Food Science and Technology

Volumn 45, Issue 10, 2010, Pages 2032-2041

  Lee, Pin Rou ^a   Ong, Yuen Ling ^a   Yu, Bin ^b   Curran, Philip ^b   Liu, Shao Quan ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^b Firmenich Asia Pte Ltd   (Singapore)

Author keywords

Fermentation; Papaya wine; Volatiles; Williopsis; Yeasts

Indexed keywords

2-ETHYLHEXANOL; AROMA COMPOUNDS; BENZYL ISOTHIOCYANATE; L-MALIC ACID; PAPAYA JUICE; PAPAYA WINE; TRACE LEVEL; VOLATILE COMPOUNDS; VOLATILES; WILLIOPSIS; YEAST CELL;

ALDEHYDES; BUTYRIC ACID; CELL CULTURE; CELL PROLIFERATION; ESTERIFICATION; ESTERS; FERMENTATION; GLUCOSE; VALUE ENGINEERING; VOLATILE ORGANIC COMPOUNDS; WINE; YEAST;

VOLATILE FATTY ACIDS;

CARICA PAPAYA; WILLIOPSIS; WILLIOPSIS SATURNUS; WILLIOPSIS SATURNUS VAR. MRAKII; WILLIOPSIS SATURNUS VAR. SARGENTENSIS; WILLIOPSIS SATURNUS VAR. SATURNUS;

EID: 77957035780     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02369.x     Document Type: Article

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