Flavor of lactic acid fermented malt based beverages: Current status and perspectives
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- 作者：Sorelle Nsogning Dongmo ; nsodogsorelle@yahoo.fr" class="auth_mail" title="E-mail the corresponding author ; sorelle.nsogning@tum.de" class="auth_mail" title="E-mail the corresponding author ; Susanne Procopio ; Bertram Sacher ; Thomas Becker
- 关键词：Aroma compounds ; Fermented cereal beverages ; Flavor ; Lactic acid bacteria ; Sensory acceptance
- 刊名：Trends in Food Science & Technology
- 出版年：2016
- 出版时间：August 2016
- 年：2016
- 卷：54
- 期：Complete
- 页码：37-51
- 全文大小：1049 K
文摘
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Malt wort is a proper substrate for lactic acid fermentation and functional beverage production.
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Flavor improvement of lactic acid fermented malt beverages is crucial for its future expansion.
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Existing data and knowledge gap on the flavor of cereal beverages were outlined.
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Poor sensory profile, lack of consumer acceptance and process technology are the shortcomings.
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Fermentation process management and starter culture selection could improve the flavor.