Wen, Rongxin published the artcileTechnological properties and flavour formation potential of yeast strains isolated from traditional dry fermented sausages in Northeast China, Related Products of esters-buliding-blocks, the main research area is Debaryomyces Torulaspora Pichia Candida proteolysis hexanoic acetic acid China.
The technol. properties and flavor formation potential of yeast strains isolated from traditional dry fermented sausages were evaluated. A total of 46 yeast strains were isolated and characterized at the strain level by genotyping. Among them, 34 strains were selected for evaluation of technol. properties (tolerance to acid, salt, and sodium nitrite stresses; proteolytic and lipolytic activities; and biogenic amine formation capacity) based on their genetic profiles. Then, seven strains (Debaryomyces hansenii HRB2, SH4, and HG2; Torulaspora delbrueckii DQ3 and HG7; Pichia kudriavzevii MDJ1; and Candida zeylanoides DQ7) were selected to investigate their flavor formation potential in a fermented sausage model. A total of 56 volatile compounds were detected in all models, of which 17 volatile compounds were the most important flavor contributors with an odor activity value (OAV) > 1. The most remarkable result was the significant production of acid, alc., and esters in the inoculated models, such as acetic acid, hexanoic acid, ethanol, phenethyl alc., Et acetate, and Et hexanoate. Of all the strains, D. hansenii SH4 was considered to be the best flavor producer because it produced multiple compounds with the highest OAVs, which are associated with the development of desirable sensory characteristics in dry sausages.
LWT–Food Science and Technology published new progress about Alcohols Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), BIOL (Biological Study). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Related Products of esters-buliding-blocks.
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Ester – an overview | ScienceDirect Topics