Fermented foods in a global age: East meets West
Fermented foods and alcoholic beverages have long been an important part of the human
diet in nearly every culture on every continent. These foods are often well‐preserved and …
diet in nearly every culture on every continent. These foods are often well‐preserved and …
Non-alcoholic and craft beer production and challenges
Beer is the most consumed alcoholic beverage in the world and the third most popular
beverage after water and tea. Emerging health-oriented lifestyle trends, demographics …
beverage after water and tea. Emerging health-oriented lifestyle trends, demographics …
Identification and validation of core microbes associated with key aroma formation in fermented pepper paste (Capsicum annuum L.)
M Li, X Xu, S Bi, X Pan, F Lao, J Wu - Food Research International, 2023 - Elsevier
Fermented peppers are usually obtained by the spontaneous fermentation of
microorganisms attached to fresh peppers, and the variable microbial composition would …
microorganisms attached to fresh peppers, and the variable microbial composition would …
Effect of Saccharomyces and non-Saccharomyces native yeasts on beer aroma compounds
Recently, the increase in microbreweries and the consequent production of craft beers have
reached exponential growth. The interest in non-conventional yeasts for innovation and a …
reached exponential growth. The interest in non-conventional yeasts for innovation and a …
Aromatic higher alcohols in wine: Implication on aroma and palate attributes during chardonnay aging
AG Cordente, D Espinase Nandorfy, M Solomon… - Molecules, 2021 - mdpi.com
The higher alcohols 2-phenylethanol, tryptophol, and tyrosol are a group of yeast-derived
compounds that have been shown to affect the aroma and flavour of fermented beverages …
compounds that have been shown to affect the aroma and flavour of fermented beverages …
Effect of inoculating Pichia spp. starters on flavor formation of fermented chili pepper: Metabolomics and genomics approaches
The influence of Pichia spp. on flavor formation and metabolic pathways during chili pepper
fermentation was investigated in this study. Multiple omics approaches were employed …
fermentation was investigated in this study. Multiple omics approaches were employed …
Hop essential oil: Chemical composition, extraction, analysis, and applications
K Rutnik, M Knez Hrnčič, I Jože Košir - Food Reviews International, 2022 - Taylor & Francis
Hop cones (Humulus lupulus L.), or more specifically the lupulin glands, hold the reason for
the specific, pleasant aroma of hops–its essential oil. The hops themselves, or the extracted …
the specific, pleasant aroma of hops–its essential oil. The hops themselves, or the extracted …
Fruits of their labour: Biotransformation reactions of yeasts during brewery fermentation
N Svedlund, S Evering, B Gibson… - Applied Microbiology and …, 2022 - Springer
There is a growing appreciation for the role that yeast play in biotransformation of flavour
compounds during beverage fermentations. This is particularly the case for brewing due to …
compounds during beverage fermentations. This is particularly the case for brewing due to …
[HTML][HTML] Evaluation of the color and aroma characteristics of commercially available Chinese kiwi wines via intelligent sensory technologies and gas chromatography …
T Lan, J Wang, Q Yuan, Y Lei, W Peng, M Zhang, X Li… - Food Chemistry: X, 2022 - Elsevier
As a deeply processing product of kiwifruit, kiwifruit wine (KW) has also shown promising
commercial development prospects. In this study, the color and aroma characteristics of 14 …
commercial development prospects. In this study, the color and aroma characteristics of 14 …
Beer volatile fingerprinting at different brewing steps
Volatile fingerprints of a lager beer were carried out throughout five brewing steps to
characterize the changes encompassing this process. Overall, 60 volatile organic …
characterize the changes encompassing this process. Overall, 60 volatile organic …