Aroma Compound Evolution during Fermentation
Sold by Ria Christie Collections, Uxbridge, United Kingdom
AbeBooks Seller since March 25, 2015
New - Hardcover
Condition: New
Ships from United Kingdom to U.S.A.
Quantity: Over 20 available
Add to basketSold by Ria Christie Collections, Uxbridge, United Kingdom
AbeBooks Seller since March 25, 2015
Condition: New
Quantity: Over 20 available
Add to basketThe 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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