Contribution of autochthonous yeasts with probiotic potential to the aroma profile of fermented Guajillo pepper sauce

Agricultura y biología

• Acacia berlandieri 100%
• sauces 71%
• hot peppers 68%
• sweet peppers 61%
• probiotics 52%
• odors 43%
• Wickerhamomyces anomalus 39%
• yeasts 36%
• Hanseniaspora opuntiae 33%
• fermentation 32%
• Pichia kudriavzevii 29%
• olfactometry 25%
• propionic acid 20%
• odor compounds 19%
• aldehydes 17%
• gas chromatography 16%
• solid phase microextraction 11%
• flavor compounds 11%
• acids 10%
• Capsicum annuum 10%
• ketones 9%
• volatile compounds 9%
• gas chromatography-mass spectrometry 8%
• terpenoids 8%
• cheeses 8%
• Citrus 8%
• acetic acid 8%
• alcohols 7%
• esters 7%

Medicina y ciencias biológicas

• Capsicum 71%
• Probiotics 59%
• Odorants 58%
• Yeasts 44%
• Fermentation 36%
• Hanseniaspora 26%
• Olfactometry 23%
• propionic acid 18%
• Pichia 17%
• Aldehydes 16%
• Gas Chromatography 15%
• methylheptenone 15%
• 4-sulfophenylmethallyl ether 12%
• isovaleric acid 12%
• Solid Phase Microextraction 11%
• Citrus 9%
• Cheese 8%
• Ketones 8%
• Terpenes 8%
• Gas Chromatography-Mass Spectrometry 8%
• Acetic Acid 7%
• Esters 7%
• Acids 5%
• Alcohols 5%