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Effects of <i>Wickerhamomyces anomalus</i> Co-Fermented with <i>Saccharomyces cerevisiae</i> on Volatile Flavor Profiles during Steamed Bread Making Using Electronic Nose and HS-SPME-GC-MS

Steamed bread is a traditional staple food in China, and it has gradually become loved by people all over the world because of its healthy production methods. With the improvement in people’s living standards, the light flavor of steamed bread fermented by single yeast cannot meet people’s needs. Mu...

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Principais autores: Xialiang Ding, Meixiang Yue, Henghao Gu, Suyang Li, Shiyi Chen, Liang Wang, Ling Sun
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2024-08-01
Serier:Foods
Fag:
steamed bread
volatile flavor substances
<i>Wickerhamomyces anomalus</i>
co-fermentation
HS-SPME-GC-MS
electronic nose
Online adgang:https://www.mdpi.com/2304-8158/13/16/2490
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