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portada Aroma Compound Evolution During Fermentation
Type
Physical Book
Publisher
Language
English
Pages
168
Format
Hardcover
ISBN13
9783725823871

Aroma Compound Evolution During Fermentation

Van Wyk Niël (Author) · Mdpi Ag · Hardcover

Aroma Compound Evolution During Fermentation - Van Wyk Niël

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Delivery: 20 Aug - 24 Aug Shipping: 4 to 5 business days.
€ 69,82
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€ 69,82

Synopsis "Aroma Compound Evolution During Fermentation"

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.

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