Analysis of volatile compounds produced by different species of lactobacilli in rye sourdough using multiple headspace extraction

International Journal of Food Science and Technology

Volumn 46, Issue 9, 2011, Pages 1940-1946

  Kaseleht, Kristel ^a,b   Paalme, Toomas ^a,b   Mihhalevski, Anna ^a,b   Sarand, Inga ^a,b  

^a Competence Center of Food and Fermentation Technologies ^*  (Estonia)

^b TALLINN UNIVERSITY OF TECHNOLOGY   (Estonia)

Author keywords

Lactic acid bacteria; Multiple headspace extraction; Rye sourdough; Solid phase microextraction; Volatile compounds

Indexed keywords

LACTIC ACID BACTERIA; MULTIPLE HEADSPACE EXTRACTION; RYE SOURDOUGH; SOLID-PHASE MICROEXTRACTION; VOLATILE COMPOUNDS;

ACETIC ACID; ALDEHYDES; AMINO ACIDS; BACILLI; BACTERIOLOGY; BODY FLUIDS; CARBON DIOXIDE; CHEMICAL ANALYSIS; ETHANOL; EXTRACTION; LABORATORIES; LACTIC ACID; VOLATILE FATTY ACIDS;

VOLATILE ORGANIC COMPOUNDS;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS BREVIS; LACTOBACILLUS CASEI; LACTOBACILLUS CURVATUS; LACTOBACILLUS HELVETICUS; LACTOBACILLUS PANIS; LACTOBACILLUS SAKEI; LACTOBACILLUS VAGINALIS; LEUCONOSTOC; LEUCONOSTOC CITREUM; SECALE CEREALE;

EID: 79960700169     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02705.x     Document Type: Article

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