Impact of non-Saccharomyces yeasts derived from traditional fermented foods on beer aroma: Analysis based on HS-SPME-GC/MS combined with chemometrics
Kaixin Cao, Junrui Wu, Xiujuan Wan, Yu‐Chen Hou, Cui Zhang, Yusheng Wang, Liang Zhang, Wenxin Yang, Yang He, Rina Wu
Topics & Concepts
AromaChemometricsFood scienceFermentationChemistryFermentation in food processingGas chromatography–mass spectrometryYeastSaccharomycesChromatographyMass spectrometryBiologySaccharomyces cerevisiaeBiochemistryBacteriaGeneticsLactic acidFermentation and Sensory AnalysisPhytochemicals and Antioxidant ActivitiesBiochemical Analysis and Sensing Techniques