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Biotechnological formation of dairy flavor inducing δ-lactones from vegetable oil

H Zia1, U Von Ah1, Y H Meng1

  • 1Agroscope, Schwarzenburgstrasse 161, 3003 Bern, Switzerland.

Food Chemistry: X
|May 2, 2022
PubMed

Keywords:
ACC, Agroscope Culture CollectionAroma-active lactonesESP, Early stationary phaseFermentationFlavor generationGC-O, Gas-chromatography–olfactometryHFA, Hydroxy Fatty acidHS, Head spaceHeat stressLAB, Lactic acid bacteriaLOQ, Limit of quantitationLactic acid bacteriaMEP, Mid-exponential phaseOD, Optical densityQF, Qualifier ionQT, Quantifier ionRI, Retention indexSPE, Solid phase extractionUFA, Unsaturated fatty acidVegetable oilδ-C10, δ-decalactoneδ-C12, δ-dodecalactoneδ-C14, δ-tetradecalactoneδ-C18, δ-octadecalactone

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