Impact of addition of aromatic amino acids on non-volatile and volatile compounds in lychee wine fermented with Saccharomyces cerevisiae MERIT.ferm

International Journal of Food Microbiology

Volumn 170, Issue , 2014, Pages 12-20

  Chen, Dai ^a   Chia, Jing Yee ^a   Liu, Shao Quan ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

Amino acids; Aroma; Fermentation; Flavour; Lychee wine; Nitrogen

Indexed keywords

2 ETHYLHEXANOIC ACID; 2 OXOGLUTARIC ACID; ACETIC ACID; ALCOHOL; AROMATIC AMINO ACID; CARBOHYDRATE; CARBONYL DERIVATIVE; CHEMICAL COMPOUND; DECANOIC ACID; ESTER; GLYCEROL; HEXANOIC ACID; LACTIC ACID; LINOLEIC ACID; MALIC ACID; OCTANOIC ACID; OXALIC ACID; PHENETHYL ALCOHOL; PHENYLALANINE; PROLINE; PYRUVIC ACID; SUCCINIC ACID; SUCCINIC ACID DERIVATIVE; SULFUR; TARTARIC ACID; TERPENE; TERPENOID; TRYPTOPHAN; TYROSINE; VOLATILE AGENT;

AROMA; ARTICLE; CONTROLLED STUDY; FERMENTATION; FLAVOR; LYCHEE; NONHUMAN; PH; SACCHAROMYCES CEREVISIAE; SUPPLEMENTATION; WINE;

LITCHI CHINENSIS; SACCHAROMYCES CEREVISIAE;

EID: 84888332979     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2013.10.025     Document Type: Article

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