A5090352782- Fermentation and Sensory Analysis
- Phytochemicals and Antioxidant Activities
- Hops Chemistry and Applications
- Magnetic and Electromagnetic Effects
- Microbial Inactivation Methods
- Sensory Analysis and Statistical Methods
- Food composition and properties
- Meat and Animal Product Quality
University of Otago
2022-2024
Fondazione Edmund Mach
2023
Higher alcohols and esters are among the predominant classes of volatile organic compounds (VOCs) that influence quality beer. The concentrations these determined through a specific yeast strain selection fermentation conditions. effect strains on formation higher throughout fermentations (at 20°C) was investigated. Flavour-relevant (ethyl acetate, isoamyl ethyl hexanoate octanoate) (isoamyl alcohol, isobutyl alcohol phenylethyl alcohol) were monitored using proton transfer reaction-time...
Hop-derived volatile organic compounds (VOCs) and their transformation products significantly impact beer flavour aroma. Geraniol, a key monoterpene alcohol in hops, has been reported to undergo yeast-modulated biotransformation into various terpenoids during fermentation, which impacts the citrus floral aromas of finished beer. This study monitored evolution geraniol its throughout fermentation provide insight differences as function yeast species strain. The headspace concentration VOCs...
• Whole and steam-peeled potato tubers were PEF-treated before cutting for French fries making. from had harder outer crust than without PEF. The in vitro starch digestion kinetics of varied between cultivars. PEF pretreatment affected with dry matter ∼21%. impact Pulsed Electric Field (PEF) processing pre-treatment on the texture digestibility made two cultivars ( Solanum tuberosum L.) containing content ranging 19 to 22% was investigated. treated a pilot scale unit (electric field strength...
Terpenoids are a class of compounds found in hops that responsible for the distinctive hop aromas beer. Changes terpenoid composition during fermentation as result yeast biotransformation influences beer aroma, but pathways involved these reactions yet to be fully understood. In this study, eleven standards (geraniol, nerol, citronellol, citral, α-terpineol, citronellyl acetate, caryophyllene, linalool, limonene, β-pinene and myrcene) were individually added model system fermented with...