Changes in the volatile composition of apple and apple/pear ciders affected by the different dilution rates in the continuous fermentation system
Jarosław Kliks, Joanna Kawa‐Rygielska, Alan Gasiński, Justyna Rębas, Antoni Szumny
Topics & Concepts
PEARChemistryDilutionFermentationFood scienceChromatographyEthyl hexanoateComposition (language)HexanalGas chromatographySolid-phase microextractionGas chromatography–mass spectrometryFlavorBotanyMass spectrometryBiologyThermodynamicsPhilosophyPhysicsLinguisticsFermentation and Sensory AnalysisHorticultural and Viticultural ResearchMeat and Animal Product Quality