Generation of Meaty Aroma from Onion (<i>Allium cepa</i> L.) with <i>Polyporus umbellatus</i>: Fermentation System, Sensory Profile, and Aroma Characterization-Reference-Cited by-同舟云学术

Generation of Meaty Aroma from Onion (Allium cepa L.) with Polyporus umbellatus: Fermentation System, Sensory Profile, and Aroma Characterization

Author:

Stöppelmann Felix¹,Chan Lap Fei¹,Liang Jiaqi¹,Greiß Marit¹,Lehnert Ann-Sophie²,Pfaff Christopher²,Langenberg Thomas³,Zhu Lin¹,Zhang Yanyan¹^ORCID

Affiliation:

1. Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany

2. Syft Technologies GmbH, Hilpertstr. 31, 64295 Darmstadt, Germany

3. GERSTEL GmbH & Co. KG, Eberhard-Gerstel-Platz 1, 45473 Mühlheim an der Ruhr, Germany

Funder

Adalbert-Raps-Stiftung

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

Reference49 articles.

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