Yeast cells are often employed in industrial fermentation processes for their ability to
efficiently convert relatively high concentrations of sugars into ethanol and carbon dioxide …

The production and consumption of beer plays a significant role in the social, political, and
economic activities of many societies. During brewing fermentation step, many volatile and …

In this study, HS-SPME/GC–MS based untargeted and targeted flavoromics combing with
olfactometry were employed to uncover aroma boundary compositions of five types of …

The process by which beer is brewed has not changed significantly since its discovery
thousands of years ago. Grain is malted, dried, crushed and mixed with hot water to produce …

Yeast plays a key role in the production of fermented foods and beverages, such as bread,
wine, and other alcoholic beverages. They are able to produce and release from the …

This study was performed to determine the possibility of using mango fruit (Mangifera indica)
in brewing technology. The aim of using the SPME-HS-GC-MS technique was to assess …

This study aimed to evaluate the influence of using four different Saccharomyces cerevisiae
strains on the phenolic compounds, antioxidant capacity (AOX), organic acid, sugar, and …

Too large of a higher alcohol content has negative effects on the liquor taste and health.
Revealing the key microbes and their key driving forces is essential to regulate the higher …

Higher alcohols (HAs) and acetate esters (AEs) produced by yeasts are two important
volatile flavor substances in fermented alcoholic beverages (FABs). To improve the FABs …

Takifugu obscurus is famous for its delicious taste. In this study, three peptide fractions from
Takifugu obscurus muscle hydrolysates were used to evaluate and compare …