Pineapple (Ananas comosus L. Merr.) wine production in Angola: Characterisation of volatile aroma compounds and yeast native flora

International Journal of Food Microbiology

Volumn 241, Issue , 2017, Pages 161-167

  Dellacassa, Eduardo ^a   Trenchs, Oriol ^b   Fariña, Laura ^a   Debernardis, Florencia ^a   Perez, Gabriel ^a   Boido, Eduardo ^a   Carrau, Francisco ^a  

^a UNIVERSIDAD DE LA REPÚBLICA   (Uruguay)

^b Universidade de Évora   (Angola)

Author keywords

Non Saccharomyces; Pineapple wine fermentation; Volatile aroma compounds; Yeast

Indexed keywords

1 PENTEN 3 OL; 2 ETHYL HEXANOL; 2 PHENOXYETHANOL; 2 PHENYLETHYL ACETATE; 3 ETHOXY 1 PROPANOL; 3 METHYL 1 PENTANOL; 4 ETHYLPHENOL; BENZYL ALCOHOL; BUTANOL; DIETHYL SUCCINATE; ETHYL DECANOATE; ETHYL HEXANOATE; ETHYL MYRISTATE; ETHYL PYRUVATE; FLAVORING AGENT; HEXANOL; KETONE DERIVATIVE; LACTIC ACID ETHYL ESTER; LACTONE DERIVATIVE; NORISOPRENOID; OCTYL ACETATE; OLEIC ACID ETHYL ESTER; PALMITIC ACID ETHYL ESTER; PENTANOL; PHENETHYL ALCOHOL; PHENOL DERIVATIVE; SYRINGOL; TERPENE DERIVATIVE; TYROSOL; UNCLASSIFIED DRUG; VOLATILE AGENT; FRAGRANCE; KETONE; LACTONE; TERPENE; VOLATILE ORGANIC COMPOUND;

ALCOHOL PRODUCTION; ANGOLA; ARTICLE; FUNGAL STRAIN; FUNGUS ISOLATION; HANSENIASPORA; HANSENIASPORA OPUNTIAE; HANSENIASPORA UVARUM; MEYEROZYMA GUILLIERMONDII; NONHUMAN; PINEAPPLE; SACCHAROMYCES CEREVISIAE; WINE; ANALYSIS; ANANAS; BEVERAGE; CHEMISTRY; CLASSIFICATION; FERMENTATION; FRUIT; MASS FRAGMENTOGRAPHY; METABOLISM; TASTE;

ANANAS; ANGOLA; BEVERAGES; FERMENTATION; FLAVORING AGENTS; FRUIT; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HANSENIASPORA; KETONES; LACTONES; NORISOPRENOIDS; ODORANTS; PHENOLS; SACCHAROMYCES CEREVISIAE; TASTE; TERPENES; VOLATILE ORGANIC COMPOUNDS; WINE;

EID: 84993967369     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2016.10.014     Document Type: Article

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