Generation of aroma compounds in a fermented sausage meat model system by Debaryomyces hansenii strains

Food Chemistry

Volumn 151, Issue , 2014, Pages 364-373

  Cano García, Liliana ^a   Rivera Jiménez, Silvia ^a   Belloch, Carmela ^a   Flores, Mónica ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Aroma and volatile; Debaryomyces hansenii; Fermented sausage; Flavour; Odour activity values; Yeast

Indexed keywords

ESTERIFICATION; ESTERS; FLAVORS; ODORS; POLYMERASE CHAIN REACTION; STRAIN; SULFUR COMPOUNDS; VOLATILE ORGANIC COMPOUNDS; YEAST;

AROMA AND VOLATILE; DEBARYOMYCES HANSENII; DIMETHYL DISULPHIDE; FERMENTED SAUSAGES; GAS CHROMATOGRAPHY/MASS SPECTROMETRY; ODOUR ACTIVITY VALUES; SOLID-PHASE MICROEXTRACTION; VOLATILE COMPOUNDS;

MEATS;

ESTER; FLAVORING AGENT; SULFUR; ANTIFUNGAL AGENT;

AROMA; ARTICLE; CONTROLLED STUDY; DEBARYOMYCES HANSENII; FERMENTATION; MASS FRAGMENTOGRAPHY; MEAT; NONHUMAN; ODOR; SOLID PHASE MICROEXTRACTION; ANALYSIS; CHEMISTRY; DEBARYOMYCES; MICROBIOLOGY;

DEBARYOMYCES HANSENII;

ANTIFUNGAL AGENTS; DEBAROMYCES; FERMENTATION; MEAT PRODUCTS; ODORS;

EID: 84890041394     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.11.051     Document Type: Article

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