کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
10541786 963435 2011 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Critical effect of oxygen on aroma compound production by Proteus vulgaris
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Critical effect of oxygen on aroma compound production by Proteus vulgaris
چکیده انگلیسی
Aroma compound production by Proteus vulgaris was studied in a liquid medium under two culture conditions, static or shaken. By using a dynamic headspace technique coupled with gas chromatography-mass spectrometry, 30 volatile components, aldehydes, alcohols, esters, ketones, sulphur compounds and other miscellaneous compounds were identified. P. vulgaris produced a variety of volatile compounds in different amounts, depending on its culture condition. Sensory analysis has shown that the aroma characteristics of each culture condition were clearly differently perceived. The volatile composition was in agreement with the aroma perception. The culture medium obtained without agitation was characterised by a sulphur/rotten egg note and by a high level of H2S. The culture medium obtained with agitation was characterised by fruity/fresh and cheese notes and by a high level of alcohols and volatile sulphur compounds. Thus, P. vulgaris could be a useful microorganism to produce various and numerous natural aroma compounds, depending on the culture conditions during fermentation.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 126, Issue 1, 1 May 2011, Pages 134-139
نویسندگان
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