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Exploring the Profile Contributions in <i>Meyerozyma guilliermondii</i> YB4 under Different NaCl Concentrations Using GC-MS Combined with GC-IMS and an Electronic Nose

Using <i>Meyerozyma guilliermondii</i> YB4, which was isolated and screened from southern Sichuan pickles in the laboratory, as the experimental group, we investigated the changes in growth, total ester content, and volatile flavor substances of <i>M. guilliermondii</i> YB4 under different NaCl conc...

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Enregistré dans:
Auteurs principaux: Yiling Xiong, Ju Guan, Baozhu Wu, Tianyang Wang, Yuwen Yi, Wanting Tang, Kaixian Zhu, Jing Deng, Huachang Wu
Format: Artigo
Langue:Inglês
Publié: MDPI AG 2023-10-01
Collection:Molecules
Sujets:
aroma-producing yeast
NaCl
flavor profile
GC-MS
GC-IMS
E-nose
Accès en ligne:https://www.mdpi.com/1420-3049/28/19/6979
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