Volatile compounds and bacterial community dynamics of chestnut-flour-based sourdoughs

Food Chemistry

Volumn 141, Issue 3, 2013, Pages 2394-2404

  Aponte, M ^a,b   Boscaino, F ^b   Sorrentino, A ^b   Coppola, R ^b   Masi, P ^a   Romano, A ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^b CNR   (Italy)

Author keywords

Castanea sativa Mill.; GC MS; Lactic acid bacteria; PCR DGGE; Volatile compounds

Indexed keywords

BACTERIA; BIODIVERSITY; FERMENTATION; FRUITS; KETONES; LACTIC ACID; POLYMERASE CHAIN REACTION; PRINCIPAL COMPONENT ANALYSIS;

CASTANEA SATIVA; GC/MS; LACTIC ACID BACTERIA; PCR-DGGE; VOLATILE COMPOUNDS;

VOLATILE ORGANIC COMPOUNDS;

2,3 BUTANEDIONE; ACETALDEHYDE; ACETIC ACID DERIVATIVE; ACETIC ACID ETHYL ESTER; ACETOIN; ALCOHOL; BENZALDEHYDE; BUTANOL; BUTYRIC ACID ETHYL ESTER; FURFURAL; FURFURYL ALCOHOL; HEXANAL; HEXANOIC ACID DERIVATIVE; HEXANOL; ISOBUTANOL; ISOBUTYRALDEHYDE; ISOPENTYL ACETATE; ISOPENTYL ALCOHOL; ISOVALERALDEHYDE; KETONE; LACTIC ACID DERIVATIVE; LACTIC ACID ETHYL ESTER; OCTANOIC ACID DERIVATIVE; OCTANOL; PENTANOL; PHENETHYL ALCOHOL; PROPANOL; UNINDEXED DRUG; VOLATILE AGENT; VOLATILE ORGANIC COMPOUND;

ARTICLE; BIODIVERSITY; CHESTNUT; DOUGH; DYNAMICS; FERMENTATION; FLOUR; GENOTYPE; LACTOBACILLUS PLANTARUM; MICROBIAL COMMUNITY; NONHUMAN; PEDIOCOCCUS PENTOSACEUS; POLYMERASE CHAIN REACTION; PRINCIPAL COMPONENT ANALYSIS;

BACTERIA (MICROORGANISMS); CASTANEA SATIVA; LACTOBACILLUS PLANTARUM; PEDIOCOCCUS;

EID: 84879239460     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.05.052     Document Type: Article

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