Effects of spontaneous and inoculated fermentation on the volatile profile of lychee (Litchi chinensis Sonn) fermented beverages

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorAlves, Juliana Alvarenga-
Autor(es): dc.creatorLima, Luiz Carlos de Oliveira-
Autor(es): dc.creatorDias, Disney Ribeiro-
Autor(es): dc.creatorNunes, Cleiton Antônio-
Autor(es): dc.creatorSchwan, Rosane Freitas-
Data de aceite: dc.date.accessioned2026-02-09T11:58:22Z-
Data de disponibilização: dc.date.available2026-02-09T11:58:22Z-
Data de envio: dc.date.issued2014-12-30-
Data de envio: dc.date.issued2014-12-30-
Data de envio: dc.date.issued2010-08-02-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/4860-
Fonte completa do material: dc.identifierhttp://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2010.02409.x/abstract-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1151545-
Descrição: dc.descriptionThe aim of this study was to evaluate the contribution of yeast to the volatile profile of beverages obtained by the fermentation of lychee must through inoculated (Saccharomyces cerevisiae strains UFLA CA116, UFLA CA1183 and UFLA CA1174) and spontaneous fermentation. Higher alcohols and esters were the primary volatiles detected by SPME ⁄ GC–MS. A Principal Component Analysis indicated similarities between UFLA CA116 and UFLA CA1183 and between UFLA CA1174 and spontaneous fermentation. Changing the yeast strain used in the fermentation process has the potential to modulate the volatile profile of fermented beverages. The beverage produced by the inoculation of yeast CA1183 showed the most complex aroma profile compared to the other beverages.-
Idioma: dc.languageen-
Publicador: dc.publisherInstitute of Food Science and Technology-
Direitos: dc.rightsrestrito-
???dc.source???: dc.sourceInternational Journal of Food Science & Technology-
Palavras-chave: dc.subjectFermented beverage-
Palavras-chave: dc.subjectLychee (Litchi chinensis Sonn)-
Palavras-chave: dc.subjectSaccharomyces-
Palavras-chave: dc.subjectVolatile profile-
Título: dc.titleEffects of spontaneous and inoculated fermentation on the volatile profile of lychee (Litchi chinensis Sonn) fermented beverages-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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