Contribution of autochthonous yeasts with probiotic potential to the aroma profile of fermented Guajillo pepper sauce - Lara‐Hidalgo, Carlos; Belloch, Carmela; Dorantes‐Alvarez, Lidia; Flores, Mónica (Journal of the science of food and agriculture, 2020)
Keywords: Acacia berlandieri; Acetic acid; Acids; agriculture; alcohols; Aldehydes; aroma; Aroma compounds; Capsicum - chemistry; Capsicum - microbiology; Capsicum annuum; Chain branching; cheeses; chili pepper; Chromatography; Citrus; Fermentation; Fermented Foods and Beverages - analysis; Fermented Foods and Beverages - microbiology; Flavor compounds; Flavoring Agents - chemistry; Flavoring Agents - metabolism; Flavors; Gas chromatography; Gas Chromatography-Mass Spectrometry; Hanseniaspora - metabolism; Hanseniaspora opuntiae; Headspace; headspace analysis; hot peppers; Humans; Inoculation; Ketones; Mass spectrometry; Mass spectroscopy; Odorants - analysis; odors; Olfactometers; Olfactometry; pepper; Peppers; Pichia - metabolism; Pichia kudriavzevii; Probiotics; Probiotics - analysis; Propionic acid; Saccharomycetales - metabolism; Sauces; Solid phase methods; Taste; Terpenes; terpenoids; Vegetable Products - analysis; Vegetable Products - microbiology; Vegetables; Volatile compounds; Volatile Organic Compounds - chemistry; Volatile Organic Compounds - metabolism; Wickerhamomyces anomalus; Yeast; yeasts; Wickerhamomyces anomalus; Hanseniaspora opuntiae; Pichia kudriavzevii; aroma; chili pepper; yeast