Analysis of the Ability to Produce Pleasant Aromas on Sour Whey and Buttermilk By-Products by Mold <i>Galactomyces geotrichum</i>: Identification of Key Odorants

Analysis of the Ability to Produce Pleasant Aromas on Sour Whey and Buttermilk By-Products by Mold <i>Galactomyces geotrichum</i>: Identification of Key Odorants

Currently, there is a growing demand for flavorings, especially of natural origin. It is worth paying attention to the biotechnological processes of flavor production, characterized by simplicity, high efficiency and relatively low cost. In this study, we analyzed the ability of the <i>Galac t...

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Bibliographic Details
Main Authors: Kamila Szudera-Kończal, Kamila Myszka, Piotr Kubiak, Małgorzata Anna Majcher
Format: Article
Language:English
Published: MDPI AG 2021-10-01
Series:Molecules
Subjects:
whey
buttermilk
<i>Galactomyces geotrichum</i>
fermentation
aroma-active compounds
aroma biotechnology
Online Access:https://www.mdpi.com/1420-3049/26/20/6239

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