Video Experimental Relacionado

Updated: Sep 9, 2025

Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry
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Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry

Published on: June 9, 2021

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Investigación sobre los aromas precursores y los compuestos volátiles durante la fermentación del vinagre de pera

Shangjing Chen1, Yuxiao Wang1, Xin Sun1

  • 1College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China.

Foods (Basel, Switzerland)
|August 28, 2025
PubMed
Resumen

Este estudio rastreó los cambios químicos durante la fermentación del vinagre de pera ennegrecido. Se identificaron compuestos aromáticos clave como el acetato de isoamilo, con un aumento de los ácidos orgánicos y una disminución de los alcoholes, que mejoran el sabor del vinagre de frutas.

Palabras clave:
vinagre de pera con espinacambios dinámicosCompuestos aromáticosaminoácidos libresÁcidos orgánicos

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