Effect of fermentation on free and bound volatile compounds of orange juice

Aroma is one of the most important attributes of orange wine quality. The volatile compounds in orange wine mainly derive from oranges, yeast fermentation and compounds released from odourless glycosidic precursors present in the orange. In this study, free volatile compounds in orange juice and win...

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Veröffentlicht in:	Flavour and fragrance journal 2009-09, Vol.24 (5), p.219-225
Hauptverfasser:	Fan, Gang, Lu, Wei, Yao, Xiaolin, Zhang, Yun, Wang, Kexing, Pan, Siyi
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Citrus Citrus sinensis fermentation Fermented food industries Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology glycosides orange wine Prunus dulcis Vitaceae volatiles Wines and vinegars
Online-Zugang:	Volltext
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