« Previous AbstractOlive oil quality classification and measurement of its organoleptic attributes by untargeted GC-MS and multivariate statistical-based approach    Next AbstractRole of ABC Proteins in Secondary Metabolism and Immune (=Defensive) Response in Seaweeds »

World J Microbiol Biotechnol

Title:		Study of the volatile compounds produced by Debaryomyces hansenii NRRL Y-7426 during the fermentation of detoxified concentrated distilled grape marc hemicellulosic hydrolysates
Author(s):		Salgado JM; Gonzalez-Barreiro C; Rodriguez-Solana R; Simal-Gandara J; Dominguez JM; Cortes S;
Address:		"Department of Chemical Engineering, Faculty of Science, University of Vigo, Campus Ourense, As Lagoas s/n, 32004 Ourense, Spain"
Journal Title:		World J Microbiol Biotechnol
Year:		2012
Volume:		20120712
Issue:		11
Page Number:		3123 - 3134
DOI:		10.1007/s11274-012-1122-2
ISSN/ISBN:		1573-0972 (Electronic) 0959-3993 (Linking)
Abstract:		"The volatile compounds produced by Debaryomyces hansenii NRRL Y-7426 during the fermentation of detoxified concentrated distilled grape marc hemicellulosic hydrolysates was analysed by GC-MS. Thirty-five compounds corresponding to ten groups of volatile compounds: terpenes, higher alcohols, C(6) alcohols, aldehydes, volatile acids, acetates, ethyl esters, volatile phenols, sulphur compounds and hydrocarbons were identified. The supplementation with commercial nutrients increased the concentration of 2-phenylethanol, a commercial flavour and fragrance compound, with a rose-like odour, employed in cosmetics and food industries; and other positive compounds to the aroma such as terpenes and ethyl esters. Non-supplemented media produced the highest content in higher alcohols, volatile acids, sulphur compounds and in the majority of hydrocarbons detected, meanwhile supplementation with vinasses hardly produced volatile compounds. Only four volatile compounds contributed directly to the aroma according to the OAVs values higher than 1. Finally, a PCA analysis allowed accounting for 100 % of the variance"
Keywords:		Fermentation Gas Chromatography-Mass Spectrometry Polysaccharides/*metabolism Saccharomycetales/*metabolism Vitis/*metabolism Volatile Organic Compounds/*analysis;
Notes:		"MedlineSalgado, Jose Manuel Gonzalez-Barreiro, Carmen Rodriguez-Solana, Raquel Simal-Gandara, Jesus Dominguez, Jose Manuel Cortes, Sandra eng Research Support, Non-U.S. Gov't Germany 2012/07/19 World J Microbiol Biotechnol. 2012 Nov; 28(11):3123-34. doi: 10.1007/s11274-012-1122-2. Epub 2012 Jul 12"