文章基本信息

标题：Formation of Aroma Compounds During Alcoholic Fermentation
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作者：Hüseyin Erten ; Ahmet Canbaş
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2003
卷号：28
期号：6
出版社：Association of Food Technology, Turkey
摘要：Aroma compounds affect chemical and sensory properties of alcoholic beverages. The majority of these compounds are formed during alcoholic fermentation by yeast. They are mainly higher alcohols, esters, organic acids and carbonyl compounds. This paper concentrated on the formation of aroma compound during the alcoholic fermentation by yeast.