Flavor of lactic acid fermented malt based beverages: Current status and perspectives

Trends in Food Science and Technology

Volumn 54, Issue , 2016, Pages 37-51

  Nsogning Dongmo, Sorelle ^a   Procopio, Susanne ^a   Sacher, Bertram ^a   Becker, Thomas ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Aroma compounds; Fermented cereal beverages; Flavor; Lactic acid bacteria; Sensory acceptance

Indexed keywords

BACTERIA; BEVERAGES; COMMERCE; ENZYMES; FERMENTATION; FLAVOR COMPOUNDS; FLAVORS; FOOD PROCESSING; INDUSTRIAL RESEARCH; ODORS; PROCESS CONTROL; SENSORY PERCEPTION;

AROMA ACTIVE COMPOUNDS; AROMA COMPOUNDS; LACTIC ACID BACTERIA; LACTIC ACID FERMENTATION; PRODUCTION TECHNOLOGY; SENSORY ACCEPTANCE; SENSORY CHARACTERISTICS; TECHNOLOGICAL INNOVATION;

LACTIC ACID;

EID: 84971602032     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2016.05.017     Document Type: Review

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