Effects of Different Probiotics on the Volatile Components of Fermented Coffee Were Analyzed Based on Headspace-Gas Chromatography-Ion Mobility Spectrometry

Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) was used to study the effects of four kinds of probiotics on the volatile components of fermented coffee. The fingerprints showed that 51 compounds were confirmed and quantified, including 13 esters, 11 aldehydes, 9 alcohols, 6 keton...

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Detalles Bibliográficos
Autores principales: Zhao, Linfen, Wang, Yanhua, Wang, Dongyu, He, Zejuan, Gong, Jiashun, Tan, Chao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217148/
https://www.ncbi.nlm.nih.gov/pubmed/37238833
http://dx.doi.org/10.3390/foods12102015

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217148/
https://www.ncbi.nlm.nih.gov/pubmed/37238833
http://dx.doi.org/10.3390/foods12102015

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