Biotechnological formation of dairy flavor inducing δ-lactones from vegetable oil.
ACC, Agroscope Culture Collection
Aroma-active lactones
ESP, Early stationary phase
Fermentation
Flavor generation
GC-O, Gas-chromatography–olfactometry
HFA, Hydroxy Fatty acid
HS, Head space
Heat stress
LAB, Lactic acid bacteria
LOQ, Limit of quantitation
Lactic acid bacteria
MEP, Mid-exponential phase
OD, Optical density
QF, Qualifier ion
QT, Quantifier ion
RI, Retention index
SPE, Solid phase extraction
UFA, Unsaturated fatty acid
Vegetable oil
δ-C10, δ-decalactone
δ-C12, δ-dodecalactone
δ-C14, δ-tetradecalactone
δ-C18, δ-octadecalactone
Journal
Food chemistry: X
ISSN: 2590-1575
Titre abrégé: Food Chem X
Pays: Netherlands
ID NLM: 101751436
Informations de publication
Date de publication:
30 Mar 2022
30 Mar 2022
Historique:
received:
23
06
2021
revised:
05
12
2021
accepted:
14
01
2022
entrez:
2
5
2022
pubmed:
3
5
2022
medline:
3
5
2022
Statut:
epublish
Résumé
Agroscope Culture Collection was screened to identify bacterial strains effective in production of dairy flavor inducing lactones using grapeseed oil as a substrate.
Identifiants
pubmed: 35498959
doi: 10.1016/j.fochx.2022.100220
pii: S2590-1575(22)00018-9
pmc: PMC9039933
doi:
Types de publication
Journal Article
Langues
eng
Pagination
100220Informations de copyright
© 2022 The Author(s).
Déclaration de conflit d'intérêts
The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
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