Comparison of volatile compounds and sensory profiles of low-alcohol pear beverages fermented with Saccharomyces cerevisiae and different non-Saccharomyces cerevisiae
Zhe Zhang, Xin Wen, Xiaowen Chen, Xu Liu, Zhiyi Gao, Pengfei Bi, Wangsheng Sun, Shiqi Li, Jing Guo
Topics & Concepts
PEARSaccharomyces cerevisiaeFood scienceFermentationYeastAromaSaccharomycesChemistrySensory analysisEthanol fermentationBiologyBotanyBiochemistryFermentation and Sensory AnalysisPhytochemicals and Antioxidant ActivitiesSensory Analysis and Statistical Methods