Summary of volatile organic compounds determined in kefir, ryazhenka, amasi and mahewu (IMAGE)

Federal Research Centre «Fundamentals of Biotechnology» of the Russian Academy of Science

Summary of volatile organic compounds determined in kefir, ryazhenka, amasi and mahewu

Caption

(A) Area-proportional Euler diagram (the numbers represent the powers of corresponding sets); (B) Chemical classes of compounds; (C) Flavor classes of compounds.

Credit

Moiseenko, K.V.; Glazunova, O.A.; Savinova, O.S.; Ajibade, B.O.; Ijabadeniyi, O.A.; Fedorova, T.V. Analytical Characterization of the Widely Consumed Commercialized Fermented Beverages from Russia (Kefir and Ryazhenka) and South Africa (Amasi and Mahewu): Potential Functional Properties and Profiles of Volatile Organic Compounds. Foods 2021, 10, 3082

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CC BY-NC-SA

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