Chemical composition, sensory profile and antioxidant capacity of low-alcohol strawberry beverages fermented with Saccharomyces cerevisiae and Torulaspora delbrueckii-Reference-Cited by-同舟云学术

Chemical composition, sensory profile and antioxidant capacity of low-alcohol strawberry beverages fermented with Saccharomyces cerevisiae and Torulaspora delbrueckii

Published:2021-09 Issue: Volume:149 Page:111910
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Yang Wei,Liu Shuxun,Marsol-Vall Alexis,Tähti Roni,Laaksonen Oskar^ORCID,Karhu Saila^ORCID,Yang Baoru,Ma Xueying^ORCID

Funder

Niemi-säätiö

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

1. Phenolic compounds in strawberry (fragaria × ananassa duch.) fruits: Composition in 27 cultivars and changes during ripening;Aaby;Food Chemistry,2012

2. Composition of nonanthocyanin polyphenols in alcoholic-fermented strawberry products using LC–MS (QTRAP), high-resolution MS (UHPLC-Orbitrap-MS), LC-DAD, and antioxidant activity;Álvarez-Fernández;Journal of Agricultural and Food Chemistry,2015

3. Non-anthocyanin phenolic compounds and antioxidant activity of beverages obtained by gluconic fermentation of strawberry;Álvarez-Fernández;Innovative Food Science & Emerging Technologies,2014

4. Linalool: A review on a key odorant molecule with valuable biological properties;Aprotosoaie;Flavour and Fragrance Journal,2014

5. Formation of vinylphenolic pyranoanthocyanins by Saccharomyces cerevisiae and pichia guillermondii in red wines produced following different fermentation strategies;Benito;Food Chemistry,2011

Cited by 18 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Dynamic transformation in flavor during hawthorn wine fermentation: Sensory properties and profiles of nonvolatile and volatile aroma compounds coupled with multivariate analysis;Food Chemistry;2024-10

2. Effects of Cultivar Factors on Fermentation Characteristics and Volatile Organic Components of Strawberry Wine;Foods;2024-09-11

3. The formation of volatiles in fruit wine process and its impact on wine quality;Applied Microbiology and Biotechnology;2024-07-17

4. Flavor profile and quality of strawberry wine are improved through sequential fermentation with indigenous non-Saccharomyces yeasts and Saccharomyces cerevisiae;Food Bioscience;2024-06

5. Volatile compositions and sensorial properties of strawberry fruit wines fermented with Torulaspora delbrueckii and Saccharomyces cerevisiae in sequential and simultaneous inoculations;European Food Research and Technology;2024-05-22