Changes of aroma components of pineapple wine during fermentation with ADT strain

被引：0
|
作者：
Jiang, Y.C. [1 ,2 ]
Ma, L.N. [1 ,2 ]
Yuan, Y. [2 ]
Gong, X. [1 ]
Lin, L.L. [1 ]
机构：
[1] School of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei,430000, China
[2] Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong,524001, China
来源：
IOP Conference Series: Materials Science and Engineering | 2018年 / 392卷 / 05期
关键词：
Compendex;
D O I：
052004
中图分类号：
学科分类号：
摘要：
Esters
引用
收藏
相关论文
共 50 条
  • [21] Effects of a Small Increase in Carbon Dioxide Pressure during Fermentation on Wine Aroma
    Guerrini, Lorenzo
    Masella, Piernicola
    Angeloni, Giulia
    Sacconi, Andrea
    Calamai, Luca
    Parenti, Alessandro
    FOODS, 2020, 9 (10)
  • [22] Monitoring the aroma production during wine-must fermentation with an electronic nose
    Pinheiro, C
    Rodrigues, CM
    Schäfer, T
    Crespo, JG
    BIOTECHNOLOGY AND BIOENGINEERING, 2002, 77 (06) : 632 - 640
  • [23] Fermentation Condition and Quality Evaluation of Pineapple Fruit Wine
    Boondaeng, Antika
    Kasemsumran, Sumaporn
    Ngowsuwan, Kraireuk
    Vaithanomsat, Pilanee
    Apiwatanapiwat, Waraporn
    Trakunjae, Chanaporn
    Janchai, Phornphimon
    Jungtheerapanich, Sunee
    Niyomvong, Nanthavut
    FERMENTATION-BASEL, 2022, 8 (01):
  • [24] Modelling of the gas-liquid partitioning of aroma compounds during wine alcoholic fermentation and prediction of aroma losses
    Morakul, Sumallika
    Mouret, Jean-Roch
    Nicolle, Pamela
    Trelea, Ioan Cristian
    Sablayrolles, Jean-Marie
    Athes, Violaine
    PROCESS BIOCHEMISTRY, 2011, 46 (05) : 1125 - 1131
  • [25] Dynamic changes in quality of jujube wine during fermentation
    Tang, Fengxian
    Cai, Wenchao
    Shan, Chunhui
    Guo, Zhuang
    Hou, Qiangchuan
    Zhang, Zhendong
    Dong, Yun
    JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2020, 44 (09)
  • [26] Changes in volatile aroma compounds of pineapple (Ananas comosus) during freezing and thawing
    Kaewtathip, Thipthida
    Charoenrein, Sanguansri
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2012, 47 (05): : 985 - 990
  • [27] Pineapple juice flavor: Key aroma compounds and changes during industrial processing
    Steinhaus, Martin
    Thomas, Karin
    Schieberle, Peter
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2011, 242
  • [28] The proteome of a wine yeast strain during fermentation, correlation with the transcriptome
    Rossignol, T.
    Kobi, D.
    Jacquet-Gutfreund, L.
    Blondin, B.
    JOURNAL OF APPLIED MICROBIOLOGY, 2009, 107 (01) : 47 - 55
  • [29] SOME IMPORTANT AROMA COMPONENTS OF WHITE WINE
    SIMPSON, RF
    FOOD TECHNOLOGY IN AUSTRALIA, 1979, 31 (12): : 516 - 522
  • [30] Modulating aroma compounds during wine fermentation by manipulating carnitine acetyltransferases in Saccharomyces cerevisiae
    Cordente, Antonio G.
    Swiegers, Jan H.
    Hegardt, Fausto G.
    Pretorius, Isak S.
    FEMS MICROBIOLOGY LETTERS, 2007, 267 (02) : 159 - 166
12345