Effect of Enzymatic Hydrolysis on Flavor of Banana Wine before and after Fermentation

Effect of Enzymatic Hydrolysis on Flavor of Banana Wine before and after Fermentation

Due to the high viscosity of banana pulp and the difficulty of extracting juice, banana pulp was pectinase-treated or supplemented with water to prepare enzymatic hydrolysis banana juice and non-enzymatic hydrolysis banana juice, respectively. The changes of physicochemical parameters and volatile c...

Full description

Bibliographic Details
Main Authors: Siyan ZHONG, Yujuan XU, Yuanshan YU, Jijun WU, Lu LI, Chuqiang LU, Conggui CHEN, Bo ZOU
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2024-02-01
Series:Shipin gongye ke-ji
Subjects:
banana
enzymatic hydrolysis
headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry (hs-spme-gc-ms)
volatile compounds
principal component analysis (pca)
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023030300

Internet

http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023030300

Similar Items