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- W2370560499 abstract "The contents and kinds of free amino acids(FAAs) in apple pomace and fermented apple pomace were determined by amino acid analyzer. The aroma components in the unfermented and fermented samples were identified by gas chromatography-mass spectrometry(GC-MS). Results showed that the content of FAAs was increased from 3.25 to 15.68 mg/mL, and the content of flavor amino acids was increased from 2.73 to 11.45 mg/mL after fermentation. Fermented apple pomace contained 7 essential amino acids and their total content was increased from 0.87 to 5.33 mg/mL. Seventeen and thirty eight volatile compounds were identified in the unfermented and fermented apple pomace, respectively. The types and contents of aromatic substances were increased. In the fermented apple pomace, esters, furans, and nitrogen-containing substances were produced. Fermentation improved the flavor of apple pomace." @default.
- W2370560499 created "2016-06-24" @default.
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- W2370560499 date "2014-01-01" @default.
- W2370560499 modified "2023-09-26" @default.
- W2370560499 title "Analysis of Free Amino Acids and Aroma Components in Fermented Apple Pomace" @default.
- W2370560499 hasPublicationYear "2014" @default.
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