Exploring Volatile Profiles in Cactus-Based Fermented Beverages: Effects of Fermentation Method

Exploring Volatile Profiles in Cactus-Based Fermented Beverages: Effects of Fermentation Method

Mexico is home to a rich variety of fermented beverages made from both wild and domesticated plant species. Fermentation practices vary, with producers using either wild or inoculated techniques to obtain culturally valued final products. It is generally assumed that wild fermentations yield a great...

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Bibliographic Details
Main Authors: César Ojeda-Linares, Alejandro Casas, Patricia Severiano-Pérez, Marcela Sandoval-Velasco, Yolanda M. García-Rodríguez, Francisco J. Espinosa-García
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Fermentation
Subjects:
ethnomicrobiology
volatile compounds
sensory evaluation
modified flash profile
GC–MS
Online Access:https://www.mdpi.com/2311-5637/11/5/275
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