Influence of Varying Fermentation Parameters of the Yeast Strain
(E)-β-damascenone
Cyberlindnera saturnus
brewing
fermentation
gas chromatography-mass spectrometry
non-Saccharomyces yeast
non-alcoholic beer
olfactometry
response surface methodology
secondary metabolites
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
02 Apr 2022
02 Apr 2022
Historique:
received:
25
02
2022
revised:
30
03
2022
accepted:
01
04
2022
entrez:
12
4
2022
pubmed:
13
4
2022
medline:
13
4
2022
Statut:
epublish
Résumé
The diversification of beer flavor is becoming increasingly popular, especially in the field of non-alcoholic beers, where sales are growing steadily. While flavor substances of traditional beers can largely be traced back to defined secondary metabolites, the production of non-alcoholic beers with non-
Identifiants
pubmed: 35407125
pii: foods11071038
doi: 10.3390/foods11071038
pmc: PMC8997441
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : BMWK (German Ministry of Economic Affairs and Climate Action), Forschungsvereinigung Wifoe (Association for the Promotion of Science of the German Brewing Industry, Berlin)
ID : AiF 20658 N
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