Headspace gas chromatography (HS-GC) analysis of imperative flavor compounds in Lactobacilli-fermented barley and malt substrates

Food Science and Biotechnology

Volumn 24, Issue 4, 2015, Pages 1363-1371

  Salmerón, Ivan ^a,b   Loeza Serrano, Sergio ^c   Pérez Vega, Samuel ^b   Pandiella, Severino S ^a  

^a UNIVERSITY OF MANCHESTER   (United Kingdom)

^b UNIVERSIDAD AUTÓNOMA DE CHIHUAHUA   (Mexico)

^c UNIVERSITY OF MANCHESTER   (United Kingdom)

Author keywords

headspace gas chromatography; Lactobacillus fermented cereal beverages; non dairy probiotics; volatile flavor compounds

Indexed keywords

ACETALDEHYDE; ACETONE; BACILLI; CHROMATOGRAPHY; ENZYMES; FERMENTATION; FLAVOR COMPOUNDS; GAS CHROMATOGRAPHY; IONIZATION OF GASES;

HEADSPACE GAS CHROMATOGRAPHY; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS PLANTARUM; LACTOBACILLUS REUTERI; ORGANOLEPTIC QUALITY; PROBIOTIC LACTOBACILLI; PROBIOTICS; VOLATILE FLAVOR COMPOUNDS;

SUBSTRATES;

EID: 84938368147     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-015-0175-z     Document Type: Article

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