Critical effect of oxygen on aroma compound production by Proteus vulgaris

Food Chemistry

Volumn 126, Issue 1, 2011, Pages 134-139

  Deetae, Pawinee ^a,b   Saint Eve, Anne ^a   Spinnler, Henry E ^a   Helinck, Sandra ^a  

^a AGROPARISTECH   (France)

^b MAHIDOL UNIVERSITY   (Thailand)

Author keywords

Aroma compound production; Bioflavours; Proteus vulgaris; Sensory analysis; Static and shaken condition

Indexed keywords

AROMA COMPOUND PRODUCTION; BIOFLAVOURS; PROTEUS VULGARIS; SENSORY ANALYSIS; STATIC AND SHAKEN CONDITION;

ALDEHYDES; ESTERS; KETONES; MASS SPECTROMETRY; OXYGEN; SULFUR; SULFUR COMPOUNDS; VOLATILE ORGANIC COMPOUNDS;

GAS CHROMATOGRAPHY;

ALCOHOL DERIVATIVE; ALDEHYDE DERIVATIVE; ESTER DERIVATIVE; HYDROGEN SULFIDE; KETONE DERIVATIVE; OXYGEN; SULFUR DERIVATIVE;

AROMA; ARTICLE; BACTERIAL GROWTH; CONTROLLED STUDY; CULTURE MEDIUM; MASS FRAGMENTOGRAPHY; NONHUMAN; ODOR; PH MEASUREMENT; PROTEUS VULGARIS;

PROTEUS VULGARIS;

EID: 78650219626     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.10.089     Document Type: Article

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