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Contribution of autochthonous yeasts with probiotic potential to the aroma profile of fermented Guajillo pepper sauce
BACKGROUND Three yeast strains with probiotic potential, Hanseniaspora opuntiae, Pichia kudriavzevii, and Wickerhamomyces anomalus were inoculated in the fermentation of Guajillo chilli pepper (Capsicum annuum L.) sauce, and the different aroma profiles were investigated. Using headspace solid‐phase...
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| Published in: | Journal of the science of food and agriculture 2020-10, Vol.100 (13), p.4940-4949 |
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| cites | cdi_FETCH-LOGICAL-c3086-9c8243666d2e30cafcd656dce8f837ac1e464bef9697185704ca9353ef165b203 |
| container_end_page | 4949 |
| container_issue | 13 |
| container_start_page | 4940 |
| container_title | Journal of the science of food and agriculture |
| container_volume | 100 |
| creator | Lara‐Hidalgo, Carlos Belloch, Carmela Dorantes‐Alvarez, Lidia Flores, Mónica |
| description | BACKGROUND
Three yeast strains with probiotic potential, Hanseniaspora opuntiae, Pichia kudriavzevii, and Wickerhamomyces anomalus were inoculated in the fermentation of Guajillo chilli pepper (Capsicum annuum L.) sauce, and the different aroma profiles were investigated. Using headspace solid‐phase microextraction‐gas chromatography‐mass spectrometry (HS‐SPME‐GC‐MS) analysis and gas chromatography‐olfactometry (GCO), flavour compound production was evaluated during the fermentation of the Guajillo chilli pepper sauces.
RESULTS
A total of 78 volatile compounds were identified during the yeast fermentation of the sauce. Most aldehydes and terpenes detected were present at the beginning of the fermentation, indicating a Guajillo chilli pepper origin. Among the 34 active aroma compounds detected by GCO, propanoic acid (cheesy), 3‐methylbutanoic acid (sharp, cheese), ethyl 2‐methylbutanoate (fruity), and 6‐methyl‐5‐hepten‐2‐one (strong, citrus) were identified as key aroma contributors produced by the inoculation of the yeasts. A different aroma profile was produced by probiotic yeast. Hanseniaspora opuntiae produced an aroma profile with herbal and green notes based on high production of aldehydes, ketones, and acetic acid. Pichia kudriavzevii and W. anomalus produced fruity, green‐herbal, and cheesy notes based on ester compounds, alcohol and branched‐chain acids production although, the production of propanoic acid by W. anomalus increased the cheesy character in the sauces.
CONCLUSION
The aroma profile of fermented chilli pepper sauces depends not only on the chili pepper varieties used but also on the fermentation process as a source of aroma compounds. The use of probiotic yeast can be used to improve and diversify the aroma profile of fermented chilli pepper sauces. © 2020 Society of Chemical Industry |
| doi_str_mv | 10.1002/jsfa.10556 |
| format | article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_2408537925</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2440035397</sourcerecordid><originalsourceid>FETCH-LOGICAL-c3086-9c8243666d2e30cafcd656dce8f837ac1e464bef9697185704ca9353ef165b203</originalsourceid><addsrcrecordid>eNp90U1rFDEYB_AgFrtWL34ACXgRYWreZ3IsS1-UQg_qechknrBZZiZjXij77Zt1qwcPPSWQH3-ePH-EPlBySQlhX_fJmXqTUr1CG0p02xBCyWu0qY-skVSwc_Q2pT0hRGul3qBzzkQrNGcbVLZhydEPJfuw4OCwKTnYXd6FJZSED2BSTvjR5x1eYxh8yN7iNWRYsjcTzgHnHWATw2yOwPkJjikO4lwJjPi2mL2fpoBXWFeIOJli4R06c2ZK8P75vEC_bq5_bu-a-4fbb9ur-8Zy0qlG244JrpQaGXBijbOjkmq00LmOt8ZSEEoM4LTSLe1kS4Q1mksOjio5MMIv0OdTbh3td4GU-9knC9NkFqjf65kgneStZrLST__RfShxqdNVJQipsbqt6stJ2RhSiuD6NfrZxENPSX8soz-W0f8po-KPz5FlmGH8R_9uvwJ6Ao91bYcXovrvP26uTqFPmpiVuw</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2440035397</pqid></control><display><type>article</type><title>Contribution of autochthonous yeasts with probiotic potential to the aroma profile of fermented Guajillo pepper sauce</title><source>Wiley-Blackwell Read & Publish Collection</source><creator>Lara‐Hidalgo, Carlos ; Belloch, Carmela ; Dorantes‐Alvarez, Lidia ; Flores, Mónica</creator><creatorcontrib>Lara‐Hidalgo, Carlos ; Belloch, Carmela ; Dorantes‐Alvarez, Lidia ; Flores, Mónica</creatorcontrib><description>BACKGROUND
Three yeast strains with probiotic potential, Hanseniaspora opuntiae, Pichia kudriavzevii, and Wickerhamomyces anomalus were inoculated in the fermentation of Guajillo chilli pepper (Capsicum annuum L.) sauce, and the different aroma profiles were investigated. Using headspace solid‐phase microextraction‐gas chromatography‐mass spectrometry (HS‐SPME‐GC‐MS) analysis and gas chromatography‐olfactometry (GCO), flavour compound production was evaluated during the fermentation of the Guajillo chilli pepper sauces.
RESULTS
A total of 78 volatile compounds were identified during the yeast fermentation of the sauce. Most aldehydes and terpenes detected were present at the beginning of the fermentation, indicating a Guajillo chilli pepper origin. Among the 34 active aroma compounds detected by GCO, propanoic acid (cheesy), 3‐methylbutanoic acid (sharp, cheese), ethyl 2‐methylbutanoate (fruity), and 6‐methyl‐5‐hepten‐2‐one (strong, citrus) were identified as key aroma contributors produced by the inoculation of the yeasts. A different aroma profile was produced by probiotic yeast. Hanseniaspora opuntiae produced an aroma profile with herbal and green notes based on high production of aldehydes, ketones, and acetic acid. Pichia kudriavzevii and W. anomalus produced fruity, green‐herbal, and cheesy notes based on ester compounds, alcohol and branched‐chain acids production although, the production of propanoic acid by W. anomalus increased the cheesy character in the sauces.
CONCLUSION
The aroma profile of fermented chilli pepper sauces depends not only on the chili pepper varieties used but also on the fermentation process as a source of aroma compounds. The use of probiotic yeast can be used to improve and diversify the aroma profile of fermented chilli pepper sauces. © 2020 Society of Chemical Industry</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.10556</identifier><identifier>PMID: 32474932</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>Acetic acid ; Acids ; Aldehydes ; aroma ; Aroma compounds ; Capsicum - chemistry ; Capsicum - microbiology ; Chain branching ; chili pepper ; Chromatography ; 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 ; Humans ; Inoculation ; Ketones ; Mass spectrometry ; Mass spectroscopy ; Odorants - analysis ; Olfactometers ; Olfactometry ; Peppers ; Pichia - metabolism ; Pichia kudriavzevii ; Probiotics ; Probiotics - analysis ; Propionic acid ; Saccharomycetales - metabolism ; Sauces ; Solid phase methods ; Taste ; Terpenes ; Vegetable Products - analysis ; Vegetable Products - microbiology ; Volatile compounds ; Volatile Organic Compounds - chemistry ; Volatile Organic Compounds - metabolism ; Wickerhamomyces anomalus ; Yeast ; Yeasts</subject><ispartof>Journal of the science of food and agriculture, 2020-10, Vol.100 (13), p.4940-4949</ispartof><rights>2020 Society of Chemical Industry</rights><rights>2020 Society of Chemical Industry.</rights><rights>Copyright © 2020 Society of Chemical Industry</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3086-9c8243666d2e30cafcd656dce8f837ac1e464bef9697185704ca9353ef165b203</citedby><cites>FETCH-LOGICAL-c3086-9c8243666d2e30cafcd656dce8f837ac1e464bef9697185704ca9353ef165b203</cites><orcidid>0000-0002-4228-9899</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27923,27924</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/32474932$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Lara‐Hidalgo, Carlos</creatorcontrib><creatorcontrib>Belloch, Carmela</creatorcontrib><creatorcontrib>Dorantes‐Alvarez, Lidia</creatorcontrib><creatorcontrib>Flores, Mónica</creatorcontrib><title>Contribution of autochthonous yeasts with probiotic potential to the aroma profile of fermented Guajillo pepper sauce</title><title>Journal of the science of food and agriculture</title><addtitle>J Sci Food Agric</addtitle><description>BACKGROUND
Three yeast strains with probiotic potential, Hanseniaspora opuntiae, Pichia kudriavzevii, and Wickerhamomyces anomalus were inoculated in the fermentation of Guajillo chilli pepper (Capsicum annuum L.) sauce, and the different aroma profiles were investigated. Using headspace solid‐phase microextraction‐gas chromatography‐mass spectrometry (HS‐SPME‐GC‐MS) analysis and gas chromatography‐olfactometry (GCO), flavour compound production was evaluated during the fermentation of the Guajillo chilli pepper sauces.
RESULTS
A total of 78 volatile compounds were identified during the yeast fermentation of the sauce. Most aldehydes and terpenes detected were present at the beginning of the fermentation, indicating a Guajillo chilli pepper origin. Among the 34 active aroma compounds detected by GCO, propanoic acid (cheesy), 3‐methylbutanoic acid (sharp, cheese), ethyl 2‐methylbutanoate (fruity), and 6‐methyl‐5‐hepten‐2‐one (strong, citrus) were identified as key aroma contributors produced by the inoculation of the yeasts. A different aroma profile was produced by probiotic yeast. Hanseniaspora opuntiae produced an aroma profile with herbal and green notes based on high production of aldehydes, ketones, and acetic acid. Pichia kudriavzevii and W. anomalus produced fruity, green‐herbal, and cheesy notes based on ester compounds, alcohol and branched‐chain acids production although, the production of propanoic acid by W. anomalus increased the cheesy character in the sauces.
CONCLUSION
The aroma profile of fermented chilli pepper sauces depends not only on the chili pepper varieties used but also on the fermentation process as a source of aroma compounds. The use of probiotic yeast can be used to improve and diversify the aroma profile of fermented chilli pepper sauces. © 2020 Society of Chemical Industry</description><subject>Acetic acid</subject><subject>Acids</subject><subject>Aldehydes</subject><subject>aroma</subject><subject>Aroma compounds</subject><subject>Capsicum - chemistry</subject><subject>Capsicum - microbiology</subject><subject>Chain branching</subject><subject>chili pepper</subject><subject>Chromatography</subject><subject>Fermentation</subject><subject>Fermented Foods and Beverages - analysis</subject><subject>Fermented Foods and Beverages - microbiology</subject><subject>Flavor compounds</subject><subject>Flavoring Agents - chemistry</subject><subject>Flavoring Agents - metabolism</subject><subject>Flavors</subject><subject>Gas chromatography</subject><subject>Gas Chromatography-Mass Spectrometry</subject><subject>Hanseniaspora - metabolism</subject><subject>Hanseniaspora opuntiae</subject><subject>Headspace</subject><subject>Humans</subject><subject>Inoculation</subject><subject>Ketones</subject><subject>Mass spectrometry</subject><subject>Mass spectroscopy</subject><subject>Odorants - analysis</subject><subject>Olfactometers</subject><subject>Olfactometry</subject><subject>Peppers</subject><subject>Pichia - metabolism</subject><subject>Pichia kudriavzevii</subject><subject>Probiotics</subject><subject>Probiotics - analysis</subject><subject>Propionic acid</subject><subject>Saccharomycetales - metabolism</subject><subject>Sauces</subject><subject>Solid phase methods</subject><subject>Taste</subject><subject>Terpenes</subject><subject>Vegetable Products - analysis</subject><subject>Vegetable Products - microbiology</subject><subject>Volatile compounds</subject><subject>Volatile Organic Compounds - chemistry</subject><subject>Volatile Organic Compounds - metabolism</subject><subject>Wickerhamomyces anomalus</subject><subject>Yeast</subject><subject>Yeasts</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><recordid>eNp90U1rFDEYB_AgFrtWL34ACXgRYWreZ3IsS1-UQg_qechknrBZZiZjXij77Zt1qwcPPSWQH3-ePH-EPlBySQlhX_fJmXqTUr1CG0p02xBCyWu0qY-skVSwc_Q2pT0hRGul3qBzzkQrNGcbVLZhydEPJfuw4OCwKTnYXd6FJZSED2BSTvjR5x1eYxh8yN7iNWRYsjcTzgHnHWATw2yOwPkJjikO4lwJjPi2mL2fpoBXWFeIOJli4R06c2ZK8P75vEC_bq5_bu-a-4fbb9ur-8Zy0qlG244JrpQaGXBijbOjkmq00LmOt8ZSEEoM4LTSLe1kS4Q1mksOjio5MMIv0OdTbh3td4GU-9knC9NkFqjf65kgneStZrLST__RfShxqdNVJQipsbqt6stJ2RhSiuD6NfrZxENPSX8soz-W0f8po-KPz5FlmGH8R_9uvwJ6Ao91bYcXovrvP26uTqFPmpiVuw</recordid><startdate>202010</startdate><enddate>202010</enddate><creator>Lara‐Hidalgo, Carlos</creator><creator>Belloch, Carmela</creator><creator>Dorantes‐Alvarez, Lidia</creator><creator>Flores, Mónica</creator><general>John Wiley & Sons, Ltd</general><general>John Wiley and Sons, Limited</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0002-4228-9899</orcidid></search><sort><creationdate>202010</creationdate><title>Contribution of autochthonous yeasts with probiotic potential to the aroma profile of fermented Guajillo pepper sauce</title><author>Lara‐Hidalgo, Carlos ; Belloch, Carmela ; Dorantes‐Alvarez, Lidia ; Flores, Mónica</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3086-9c8243666d2e30cafcd656dce8f837ac1e464bef9697185704ca9353ef165b203</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Acetic acid</topic><topic>Acids</topic><topic>Aldehydes</topic><topic>aroma</topic><topic>Aroma compounds</topic><topic>Capsicum - chemistry</topic><topic>Capsicum - microbiology</topic><topic>Chain branching</topic><topic>chili pepper</topic><topic>Chromatography</topic><topic>Fermentation</topic><topic>Fermented Foods and Beverages - analysis</topic><topic>Fermented Foods and Beverages - microbiology</topic><topic>Flavor compounds</topic><topic>Flavoring Agents - chemistry</topic><topic>Flavoring Agents - metabolism</topic><topic>Flavors</topic><topic>Gas chromatography</topic><topic>Gas Chromatography-Mass Spectrometry</topic><topic>Hanseniaspora - metabolism</topic><topic>Hanseniaspora opuntiae</topic><topic>Headspace</topic><topic>Humans</topic><topic>Inoculation</topic><topic>Ketones</topic><topic>Mass spectrometry</topic><topic>Mass spectroscopy</topic><topic>Odorants - analysis</topic><topic>Olfactometers</topic><topic>Olfactometry</topic><topic>Peppers</topic><topic>Pichia - metabolism</topic><topic>Pichia kudriavzevii</topic><topic>Probiotics</topic><topic>Probiotics - analysis</topic><topic>Propionic acid</topic><topic>Saccharomycetales - metabolism</topic><topic>Sauces</topic><topic>Solid phase methods</topic><topic>Taste</topic><topic>Terpenes</topic><topic>Vegetable Products - analysis</topic><topic>Vegetable Products - microbiology</topic><topic>Volatile compounds</topic><topic>Volatile Organic Compounds - chemistry</topic><topic>Volatile Organic Compounds - metabolism</topic><topic>Wickerhamomyces anomalus</topic><topic>Yeast</topic><topic>Yeasts</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Lara‐Hidalgo, Carlos</creatorcontrib><creatorcontrib>Belloch, Carmela</creatorcontrib><creatorcontrib>Dorantes‐Alvarez, Lidia</creatorcontrib><creatorcontrib>Flores, Mónica</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Lara‐Hidalgo, Carlos</au><au>Belloch, Carmela</au><au>Dorantes‐Alvarez, Lidia</au><au>Flores, Mónica</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Contribution of autochthonous yeasts with probiotic potential to the aroma profile of fermented Guajillo pepper sauce</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J Sci Food Agric</addtitle><date>2020-10</date><risdate>2020</risdate><volume>100</volume><issue>13</issue><spage>4940</spage><epage>4949</epage><pages>4940-4949</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><abstract>BACKGROUND
Three yeast strains with probiotic potential, Hanseniaspora opuntiae, Pichia kudriavzevii, and Wickerhamomyces anomalus were inoculated in the fermentation of Guajillo chilli pepper (Capsicum annuum L.) sauce, and the different aroma profiles were investigated. Using headspace solid‐phase microextraction‐gas chromatography‐mass spectrometry (HS‐SPME‐GC‐MS) analysis and gas chromatography‐olfactometry (GCO), flavour compound production was evaluated during the fermentation of the Guajillo chilli pepper sauces.
RESULTS
A total of 78 volatile compounds were identified during the yeast fermentation of the sauce. Most aldehydes and terpenes detected were present at the beginning of the fermentation, indicating a Guajillo chilli pepper origin. Among the 34 active aroma compounds detected by GCO, propanoic acid (cheesy), 3‐methylbutanoic acid (sharp, cheese), ethyl 2‐methylbutanoate (fruity), and 6‐methyl‐5‐hepten‐2‐one (strong, citrus) were identified as key aroma contributors produced by the inoculation of the yeasts. A different aroma profile was produced by probiotic yeast. Hanseniaspora opuntiae produced an aroma profile with herbal and green notes based on high production of aldehydes, ketones, and acetic acid. Pichia kudriavzevii and W. anomalus produced fruity, green‐herbal, and cheesy notes based on ester compounds, alcohol and branched‐chain acids production although, the production of propanoic acid by W. anomalus increased the cheesy character in the sauces.
CONCLUSION
The aroma profile of fermented chilli pepper sauces depends not only on the chili pepper varieties used but also on the fermentation process as a source of aroma compounds. The use of probiotic yeast can be used to improve and diversify the aroma profile of fermented chilli pepper sauces. © 2020 Society of Chemical Industry</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>32474932</pmid><doi>10.1002/jsfa.10556</doi><tpages>10</tpages><orcidid>https://orcid.org/0000-0002-4228-9899</orcidid><oa>free_for_read</oa></addata></record> |
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| ispartof | Journal of the science of food and agriculture, 2020-10, Vol.100 (13), p.4940-4949 |
| issn | 0022-5142 1097-0010 |
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| source | Wiley-Blackwell Read & Publish Collection |
| subjects | Acetic acid Acids Aldehydes aroma Aroma compounds Capsicum - chemistry Capsicum - microbiology Chain branching chili pepper Chromatography 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 Humans Inoculation Ketones Mass spectrometry Mass spectroscopy Odorants - analysis Olfactometers Olfactometry Peppers Pichia - metabolism Pichia kudriavzevii Probiotics Probiotics - analysis Propionic acid Saccharomycetales - metabolism Sauces Solid phase methods Taste Terpenes Vegetable Products - analysis Vegetable Products - microbiology Volatile compounds Volatile Organic Compounds - chemistry Volatile Organic Compounds - metabolism Wickerhamomyces anomalus Yeast Yeasts |
| title | Contribution of autochthonous yeasts with probiotic potential to the aroma profile of fermented Guajillo pepper sauce |
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