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Poster communications

Potential of microorganisms to decrease the "beany" off-flavor

Estelle Fischer 1 Nathalie Cayot 2 Rémy Cachon 3 
1 PAM - Procédés Alimentaires et Microbiologiques [Dijon]
2 PCAV - Physico-Chimie de l'Aliment et du Vin
PAM - Procédés Alimentaires et Microbiologiques [Dijon]
3 FBI - Food Biotech&Innovation
PAM - Procédés Alimentaires et Microbiologiques [Dijon]
Keywords : "beany" off-flavor Volatile compounds Microorganisms Alcohol dehydrogenase Aldehyde dehydrogenase
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Poster communications
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https://hal-agrosup-dijon.archives-ouvertes.fr/hal-03687346
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Submitted on : Friday, June 3, 2022 - 11:42:25 AM
Last modification on : Tuesday, June 28, 2022 - 4:41:00 PM

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  • HAL Id : hal-03687346, version 1

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UNIV-BOURGOGNE | PAM | AGROSUP-DIJON | AGROSUP-PAM

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Estelle Fischer, Nathalie Cayot, Rémy Cachon. Potential of microorganisms to decrease the "beany" off-flavor. 23ème colloque du Club des Bactéries Lactiques, Jun 2022, Rennes, France. ⟨hal-03687346⟩

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