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|metadata.artigo.dc.title:||Effects of spontaneous and inoculated fermentation on the volatile profile of lychee (Litchi chinensis Sonn) fermented beverages|
|metadata.artigo.dc.creator:||Alves, Juliana Alvarenga|
Lima, Luiz Carlos de Oliveira
Dias, Disney Ribeiro
Nunes, Cleiton Antônio
Schwan, Rosane Freitas
Lychee (Litchi chinensis Sonn)
|metadata.artigo.dc.publisher:||Institute of Food Science and Technology|
|metadata.artigo.dc.identifier.citation:||ALVES J.A. et al. Effects of spontaneous and inoculated fermentation on the volatile profile of lychee (Litchi chinensis Sonn) fermented beverages. International Journal of Food Science & Technology, Oxford, v. 45, p. 2358-2365, Aug. 2010.|
|metadata.artigo.dc.description.abstract:||The 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.|
|Appears in Collections:||DBI - Artigos publicados em periódicos|
DCA - Artigos publicados em periódicos
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