| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538694 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠We presented a model in a defined fermentation medium using two different flasks plugs. ⺠Different closures of fermentation vessels result in different redox conditions of the medium. ⺠Redox conditions significantly affected volatile aroma compounds produced in the medium. ⺠Microaerobic conditions favored the formation of higher alcohols, isoacids and acetaldehyde. ⺠Reductive conditions favored the formation of fatty acids and esters.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Laura Fariña, Karina Medina, Maia Urruty, Eduardo Boido, Eduardo Dellacassa, Francisco Carrau,