Modulation of the volatile and non-volatile profiles of coffee fermented with Yarrowia lipolytica: I. Green coffee

LWT

Volumn 77, Issue , 2017, Pages 225-232

  Lee, Liang Wei ^a   Tay, Geng Yu ^a   Cheong, Mun Wai ^b   Curran, Philip ^c   Yu, Bin ^d   Liu, Shao Quan ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^b Kerry Ingredients Asia Pacific   (Singapore)

^c Firmenich Asia Pte Ltd   (Singapore)

^d Silesia Flavours South East Asia Pte Ltd   (Singapore)

Author keywords

Aroma precursors; Green coffee beans; Solid state fermentation; Volatile compounds; Yarrowia lipolytica

Indexed keywords

AMINO ACIDS; ODORS; SUBSTRATES; VOLATILE ORGANIC COMPOUNDS; YEAST;

AROMA PRECURSORS; GREEN COFFEE BEANS; SOLID-STATE FERMENTATION; VOLATILE COMPOUNDS; YARROWIA LIPOLYTICA;

FERMENTATION;

EID: 84999028747     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.11.047     Document Type: Article

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