Monitoring the Aroma Compound Profiles in the Microbial Fermentation of Seaweeds and Their Effects on Sensory Perception

Seaweeds have a variety of biological activities, and their aromatic characteristics could play an important role in consumer acceptance. Here, changes in aroma compounds were monitored during microbial fermentation, and those most likely to affect sensory perception were identified. <i>Ulva</i> sp....

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Principais autores:	Yueh-Hao Ronny Hung, Chien-Yu Peng, Mei-Ying Huang, Wen-Jung Lu, Hsuan-Ju Lin, Chih-Ling Hsu, Ming-Chih Fang, Hong-Ting Victor Lin
Format:	Artigo
Jezik:	Inglês
Izdano:	MDPI AG 2023-01-01
Serija:	Fermentation
Teme:	aroma compounds seaweeds odor modification HS-SPME GC–MS GC–O
Online dostop:	https://www.mdpi.com/2311-5637/9/2/135
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