Formation of complex natural flavours by biotransformation of apple pomace with basidiomycetes

Food Chemistry

Volumn 141, Issue 3, 2013, Pages 2952-2959

  Bosse, Andrea K ^a   Fraatz, Marco A ^a   Zorn, Holger ^a  

^a JUSTUS LIEBIG UNIVERSITY   (Germany)

Author keywords

3 Phenylpropanal; Apple pomace; Basidiomycetes; Biotransformation; Tyromyces chioneus

Indexed keywords

BIOCONVERSION; CARBON; CHROMATOGRAPHY; DRUG PRODUCTS; ESSENTIAL OILS; FRUITS; FUNGI; MASS SPECTROMETRY; ODORS;

3-PHENYLPROPANAL; APPLE POMACE; BASIDIOMYCETES; BIOTRANSFORMATION; TYROMYCES CHIONEUS;

GAS CHROMATOGRAPHY;

BENZYL ALCOHOL; CINNAMALDEHYDE; CINNAMIC ACID; PROPANOL;

APPLE; AROMA; ARTICLE; BASIDIOMYCETES; BIOTRANSFORMATION; CARBON SOURCE; DILUTION; FLAVOR; FOOD BIOTECHNOLOGY; FOOD INDUSTRY; GAS CHROMATOGRAPHY; LIQUID CULTURE; MASS FRAGMENTOGRAPHY; NONHUMAN; ODOR; OLFACTOMETRY; PYROCOCCUS FURIOSUS; SENSORY EVALUATION; SOLID PHASE MICROEXTRACTION;

BASIDIOMYCOTA; MALUS X DOMESTICA; TYROMYCES CHIONEUS;

EID: 84879485521     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.05.116     Document Type: Article

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