Effect of fusel oil addition on volatile compounds in papaya wine fermented with Williopsis saturnus var. mrakii NCYC 2251

Food Research International

Volumn 44, Issue 5, 2011, Pages 1292-1298

  Lee, Pin Rou ^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; Fusel oil; Papaya wine; Volatile compounds; Williopsis; Yeast

Indexed keywords

ETHYL ACETATES; FUSEL OIL; LOW CONCENTRATIONS; PAPAYA JUICE; PAPAYA WINE; PH CHANGE; VOLATILE COMPOUNDS; WILLIOPSIS; WINE AROMAS; YEAST GROWTH;

ACETIC ACID; ALDEHYDES; ESTERIFICATION; ESTERS; ETHANOL; FERMENTATION; FRAGRANCES; VALUE ENGINEERING; VOLATILE FATTY ACIDS; WINE; YEAST;

VOLATILE ORGANIC COMPOUNDS;

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

EID: 79957609184     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.12.026     Document Type: Article

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