Production of aroma compounds from whey using Wickerhamomyces pijperi
- Published 2015 in AMB Express
Abstract
The production of aroma compounds by the microbial fermentation of whey was studied. Seven strains of the yeast Wickerhamomyces pijperi were used for the fermentation of glucose-added whey (whey-g). Twelve aroma compounds (isobutanol, isoamyl alcohol, 2-phenylethanol, acetaldehyde, ethyl acetate, propyl acetate, isobutyl acetate, isoamyl acetate, ethyl… (More)
Topics
- Wickerhamomyces
- Wickerhamomyces pijperi
- Acetaldehyde
- Whey
- Acetate
- ethyl acetate
- Glucose
- isobutyl acetate
- ethyl hexanoate
- ethyl propionate
- propyl acetate
- ethyl butyrate
- isoamyl acetate
- Phenylethyl Alcohol
- isopentyl alcohol
- Ethanol
- isobutyl alcohol
- Mass Spectrometry
- Spectrometry
- Gas Chromatography-Mass Spectrometry
- Transcutaneous Electric Nerve Stimulation
- Benzoate
- sensory aroma
- Propionates
