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So the level of isobutanol and isoamyl alcohol concentrations of W. pijperi fermented whey-g were low and the other minor aroma compounds were the same level as the Kluyveromyces spp. fermented whey.
Candidate genes for other minor aroma volatiles in peach have also been discovered.
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A minor QTL for aroma l was detected by Lorieux et al. (2000) on the same region of chromosome 4. ([Singh et al. 2010]) found a haplotype of BADH1 associated with aroma.
The study in question also proposed putative candidate genes for minor contributors to peach aroma, such as linalool, p-menth-1-al, and nonanal, based on low-resolution co-localization of candidate genes within major QTL regions for these volatiles compounds [ 19].
Of the over 100 volatile compounds described in peach, lactones most likely have the strongest effect on fruit aroma, while esters, terpenoids, and aldehydes have minor, yet significant effects.
Ester-derived flavours and aroma are only desired in small amounts in lager beers (Verstrepen et al. 2003), so the minor impact of amino acid supplementation on ester concentrations is a positive result.
Aroma compounds?
Next, aroma.
No aroma?
The aroma?
A pleasant summery aroma.
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