Enhancing quality and shelf life of fresh-cut Paprika (Capsicum annuum L.) using insulated packaging with ice packs DOI
Jiwoong Park, Seon-Min Oh, Min Kyung Park

et al.

Postharvest Biology and Technology, Journal Year: 2024, Volume and Issue: 222, P. 113360 - 113360

Published: Dec. 10, 2024

Language: Английский

Enhancing phenylethyl alcohol production in Pichia fermentans via adaptive laboratory evolution under NaCl stress DOI
Yue Xiao, Xinyu Wang,

Zibo Song

et al.

Food Bioscience, Journal Year: 2024, Volume and Issue: unknown, P. 105094 - 105094

Published: Sept. 1, 2024

Language: Английский

Citations

0
Cold-driven strategies as pre-fermentative techniques on winemaking: A review DOI
Gabriela Sperotto,

Ellen Nunes Marçal,

Fábio Martins Campos

et al.

Food Chemistry, Journal Year: 2024, Volume and Issue: 463, P. 141504 - 141504

Published: Oct. 3, 2024

Language: Английский

Citations

0
Effects of Different Frozen Storage Treatments on Microbial Diversity and Volatile Components of Ice Bayberry Wine DOI Creative Commons
Jingjin Zhang,

Xinyong Zhang,

Xiaomeng Shi

et al.

LWT, Journal Year: 2024, Volume and Issue: unknown, P. 117150 - 117150

Published: Dec. 1, 2024

Language: Английский

Citations

0
Assessment of Characteristic Flavor and Taste Quality of Sugarcane Wine Fermented with Different Cultivars of Sugarcane DOI Creative Commons
Yuxia Yang, Jing Chen,

Fengjin Zheng

et al.

Fermentation, Journal Year: 2024, Volume and Issue: 10(12), P. 628 - 628

Published: Dec. 9, 2024

In order to explore the variation in volatile compounds and aroma profiles of different varieties sugarcane wine, 14 wine were analyzed by headspace solid-phase microextraction–gas chromatography–mass spectrometry (HS-SPME-GC-MS) an electronic sensory system. The differences flavor substances cultivars assessed orthogonal partial least squares discriminant analysis (OPLS-DA) model relative odor activity value (ROAV) combined with multivariate statistical methods. results showed that a total sixty major compounds, i.e., 27 esters, 15 alcohols, eight acids, three phenols, four aldehydes ketones, others, identified types wine. Seven key screened out: ethyl caprylate, caprate, acetate, laurate, n-decanoic acid, 2,4-di-tert-butylphenol, 2-phenylethanol differential aromas, palmitate, isobutyl alcohol, caprylic acid. nose tongue technology can effectively distinguish taste wines. It is confirmed wines have distribution patterns, are consistent assessment this study provide technical support for production quality improvement

Language: Английский

Citations

0
Enhancing quality and shelf life of fresh-cut Paprika (Capsicum annuum L.) using insulated packaging with ice packs DOI
Jiwoong Park, Seon-Min Oh, Min Kyung Park

et al.

Postharvest Biology and Technology, Journal Year: 2024, Volume and Issue: 222, P. 113360 - 113360

Published: Dec. 10, 2024

Language: Английский

Citations

0