Fruit Wine Obtained from Melon by-Products: Physico-Chemical and Sensory Analysis, and Characterization of Key Aromas by GC-MS

Fruit Wine Obtained from Melon by-Products: Physico-Chemical and Sensory Analysis, and Characterization of Key Aromas by GC-MS

About 20% of fresh fruits and vegetables are rejected for not meeting the superficial aesthetic standards (color, shape, and size). Part of the food production is not used in the human food chain. The transformation of these fresh products into novel re-valuable ones is a challenge for a sustainable...

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Bibliographic Details
Main Authors: José Ángel Salas-Millán, Arantxa Aznar, Encarnación Conesa, Andrés Conesa-Bueno, Encarna Aguayo
Format: Article
Language:English
Published: MDPI AG 2022-11-01
Series:Foods
Subjects:
cosmetic defects
beverage
aroma
waste
food loss
fermentative process
Online Access:https://www.mdpi.com/2304-8158/11/22/3619

Internet

https://www.mdpi.com/2304-8158/11/22/3619

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