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Aroma Compound Evolution during Fermentation

By Niël Van Wyk

Aroma Compound Evolution during Fermentation Natural Sciences

Aroma Compound Evolution during Fermentation

By Niël Van Wyk

0 - Default Title
Description
The bacteria, yeast and fungi involved in the fermentation of foods play a significant role in shaping the aroma profile of the final product. Starting materials consist of many precursor molecules that can be transformed into aroma-active compounds through microbial activity, thereby contributing towards a more desired product. By monitoring the timing, mechanisms, and reasons for the release of these compounds, we can work towards achieving a more consistent aroma profile within fermentations, which still remains one of the biggest challenges for producers. This Special Issue contains studies in this field of aroma compound evolution, further advancing our understanding of this topic.
Product details
Number of Pages:
168
Release Date:
2024-10-22
Publication Date:
2024-10-22
Publisher:
MDPI AG
Languages:
Original: English
ISBN10:
3725823871
ISBN13:
9783725823871
GPSR Manufacturer Reference:
[email protected]
Weight:
620 g
Height:
175 cm
Width:
250 cm
Thickness:
16 cm
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