Chemical Composition and Flavor Characteristics of Cider Fermented with <i>Saccharomyces cerevisiae</i> and Non-<i>Saccharomyces cerevisiae</i>

Cider flavor has a very important impact on the quality. Solid-phase microextraction-gas chromatography–mass spectrometry (SPME-GC-MS) combined with gas chromatography–ion mobility spectrometry (GC-IMS) tested different kinds of non-<i>Saccharomyces</i> yeasts and <i>Saccharomyces cerevisiae</i> (<i...

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Autores principales:	Yuzheng Wu, Zhigao Li, Sibo Zou, Liang Dong, Xinping Lin, Yingxi Chen, Sufang Zhang, Chaofan Ji, Huipeng Liang
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	MDPI AG 2023-09-01
Colección:	Foods
Materias:	cider co-inoculated fermentation <i>Saccharomyces cerevisiae</i> non-<i>Saccharomyces</i> yeasts GC-IMS OVA
Acceso en línea:	https://www.mdpi.com/2304-8158/12/19/3565
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