Optimization of headspace solid-phase microextraction conditions to determine fruity-aroma compounds produced by Neurospora sitophila-Reference-Cited by-同舟云学术

Optimization of headspace solid-phase microextraction conditions to determine fruity-aroma compounds produced by Neurospora sitophila

Published:2014 Issue:19 Volume:6 Page:7984-7988
ISSN:1759-9660
Container-title:Anal. Methods
language:en
Short-container-title:Anal. Methods

Author:

Souza de Carvalho Daniele¹²³,Junior Stanislau Bogusz¹²³⁴⁵^ORCID,Dionisio Ana Paula⁶⁷,Junior Mario Maróstica¹²³,Godoy Helena Teixeira¹²³,Pastore Glaucia Maria¹²³

Affiliation:

1. Faculty of Food Engineering

2. Campinas State University (UNICAMP)

3. Campinas, Brazil

4. Institute of Science and Technology

5. Federal University of the Jequitinhonha and Mucuri (UFVJM)

6. Embrapa Tropical Agroindustry

7. Fortaleza, Brazil

Abstract

The biotechnological production of aromatic compounds is an important alternative to the chemical synthesis of flavor ingredients in food industry.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Engineering,General Chemical Engineering,Analytical Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2014/AY/C4AY01111B

Reference32 articles.

1. C. R. Soccol , A. B. P.Medeiros , L. P. S.Vandenberghe , M.Soares and A.Pandey , Production of Aroma Compounds , in Current developments in solid-state fermentation , Springer Asiatech Publishers Inc. , New Delhi , 2008 , pp. 357–372

2. Improving fruity aroma production by fungi in SSF using citric pulp

3. Biotechnological production of bioflavors and functional sugars

4. Biotechnology of flavours—the next generation

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