Key volatile aroma compounds of lactic acid fermented malt based beverages - impact of lactic acid bacteria strains.

Sorelle Nsogning Dongmo,Bertram Sacher,Hubert Kollmannsberger,Thomas Becker

Food Chemistry（2017）

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摘要

•Eleven volatile compounds were identified for the first time in LAFMBs.•Key aroma compounds of lactic acid fermented malt based beverages are proposed.•LAB strains significantly affect the aroma concentration but less the composition.•L. plantarum Lp. 758 strain was proposed for higher aroma yield and fruity flavor.

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关键词

β-Damascenone (PubChem CID: 5374527),Furaneol (PubChem CID: 19309),Phenylacetic acid (PubChem CID: 999),2-Phenylethanol (PubChem CID: 6054),Acetaldehyde (PubChem CID: 177),Sotolon (PubChem CID: 62835),Vanillin (PubChem CID: 1183),Ethyl 2-methylbutanoate (PubChem CID: 24020),4-Vinylguaiacol (PubChem CID: 332),Guaiacol (PubChem CID: 460)

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