Characterisation of volatile compounds associated to sensory changes during the storage of traditional sorghum beer by HS-GC/FID and SPME-GC/MS
The study was carried out to analyse volatile compounds (VOCs) associated to sensory changes during the storage of traditional sorghum beer at ambient temperature and 4 °C. Tchapalo samples were collected and stored at ambient temperature (27–30 °C) for four days and at 4 °C for six days. Volatile a...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2020-12-01
|
| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154320300697 |