Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations

被引:87
|
作者
Wei, Jianping [1 ,2 ,3 ]
Zhang, Yuxiang [1 ,2 ,3 ]
Wang, Yuwei [1 ,2 ,3 ]
Ju, Hongmei [1 ,2 ,3 ]
Niu, Chen [4 ]
Song, Zihan [1 ,2 ,3 ]
Yuan, Yahong [1 ,2 ,3 ]
Yue, Tianli [1 ,2 ,3 ,4 ]
机构
[1] Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China
[2] Minist Agr, Lab Qual & Safety Risk Assessment Agroprod Yangli, Yangling 712100, Shaanxi, Peoples R China
[3] Natl Engn Res Ctr Agr Integrat Test Yangling, Yangling 712100, Shaanxi, Peoples R China
[4] Northwest Univ, Coll Food Sci & Technol, Xian, Peoples R China
关键词
Cider; Pichia kluyveri; Hanseniaspora vineae; Simultaneous fermentation; Partial least squares regression; CABERNET-SAUVIGNON WINES; AROMA COMPOUNDS; CO-FERMENTATION; SCHIZOSACCHAROMYCES-POMBE; TORULASPORA-DELBRUECKII; SEQUENTIAL INOCULATION; HANSENIASPORA-UVARUM; VOLATILE COMPOSITION; GAS-CHROMATOGRAPHY; IMPACT ODORANTS;
D O I
10.1016/j.ijfoodmicro.2019.108471
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
This work presents the attempt to enhance the flavor complexity of cider fermented by different non-Saccharomyces species. Pichia kluyveri and Hanseniaspora vineae pure cultures were used as reference ciders. Mixed cultures between all 4 species gave 5 fermentations, where Hanseniaspora uvarum or Torulaspora quercuum were included for apple juice fermentation. Chemical composition and sensorial properties of all ciders were studied. The results indicated that the growth of P. kluyveri and H. vineae were interreacted and also affected by H. uvarum and T. quercuum. H. vineae was more capable of consuming sugar than P. kluyveri. Ciders from the single culture fermentation with P. kluyveri (Pk), as well as from mixed fermentation with P. kluyveri and H. uvarum (Pk-Hu), had high residual sugar, sugar/acid ratio, and glucose-fructose consumption ratio. Large shifts in the consumption and production of organic acids and polyphenols among all ciders were observed. The calculation of the relative odor activity value (rOAV) showed that 17 volatile compounds had an rOAV > 1 in at least one sample, and acetate esters and ethyl esters were the groups with the highest number of volatile compounds of importance to the cider aroma. Among these 17 compounds, 3-methylbutyl acetate, 2-methylbutyl acetate, ethyl hexanoate, ethyl octanoate, and beta-damascenone exhibited high rOAVs in some ciders and might contribute fruity, floral, and sweet features to the cider aroma. Besides, the tropical fruity aroma from 3-methylbutyl acetate was only perceived in Pk and Pk-Hu. The partial least squares regression (PLSR) analysis revealed that acetate esters contributed positively to the roasted and cooked odor of all ciders. This is the first study evaluating simultaneous fermentation of two non-Saccharomyces yeasts to produce cider, which provides new insights into cider production.
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页数:12
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