Characterisation of volatile compounds in an alcoholic beverage produced by whey fermentation
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چکیده
منابع مشابه
Characterization of volatile compounds of “Drenja”, an alcoholic beverage obtained from the fruits of cornelian cherry
In this study, volatile compounds were analyzed in five samples of home-made spirit beverage made by the distillation of fermented fruits of cornelian cherry (Cornus mas L.). The major volatile compounds, besides ethanol, identified and quantified were: methanol, acetaldehyde, 1-propanol, ethyl acetate, 2-methyl-1-propanol, 1-butanol, amyl alcohols, 1-hexanol and 2-phenylethanol. The minor vola...
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Certain wastewaters from the nonalcoholic sugar-sweetened beverage industry, particularly those discarded because of deficient bottling processes or those returned from the market because of quality constraints, exhibit chemical oxygen demand (COD) levels as high as 135000 mg of O2/L because of their sugar content: 60−119 g/L, depending on the beverage. Thus, treating such wastewaters before di...
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Pseudomonas tolaasii is the main bacterial pathogen of several mushroom species. In this paper we report that strains of P. tolaasii produce volatile substances inducing in vitro mycelia growth inhibition of Pleurotus ostreatus and P. eryngii, and Agaricus bisporus and P. ostreatus basidiome tissue blocks brown discoloration. P. tolaasii strains produced the volatile ammonia but not hydrogen cy...
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ژورنال
عنوان ژورنال: Food Chemistry
سال: 2009
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2008.07.005