| Title: | Apple Aminoacid Profile and Yeast Strains in the Formation of Fusel Alcohols and Esters in Cider Production |
| Author(s): | Eleuterio Dos Santos CM; Pietrowski Gde A; Braga CM; Rossi MJ; Ninow J; Machado Dos Santos TP; Wosiacki G; Jorge RM; Nogueira A; |
| Address: | "Postgraduate Program in Food Engineering, Federal Univ. of Parana, R. Cel. Francisco Heraclito dos Santos 210, Polytechnic Campus, CEP 81531-980, Curitiba, PR, Brazil. Technical Course in Food, Federal Inst. of Parana, Av. Dr. Tido s/n, CEP 86400-000, Jacarezinho, PR, Brazil. Dept. of Food Technol, Federal Technological Univ. of Parana, Av. Monteiro Lobato, s/n- Km 04, CEP 84016-210, Ponta Grossa, PR, Brazil. Postgraduate Program in Food Engineering, Federal Univ. of Santa Catarina, Campus Reitor Joao David Ferreira Lima, Bairro Trindade, CEP 88040-900, Florianopolis, SC, Brazil. MA Program in Food Science and Technol, State Univ. of Ponta Grossa, Av. Carlos Cavalcanti 4748, Uvaranas Campus, CEP 84.030-900 Ponta Grossa, PR, Brazil" |
| ISSN/ISBN: | 1750-3841 (Electronic) 0022-1147 (Linking) |
| Abstract: | "The amino acid profile in dessert apple must and its effect on the synthesis of fusel alcohols and esters in cider were established by instrumental analysis. The amino acid profile was performed in nine apple musts. Two apple musts with high (>150 mg/L) and low (<75 mg/L) nitrogen content, and four enological yeast strains, were used in cider fermentation. The aspartic acid, asparagine and glutamic acid amino acids were the majority in all the apple juices, representing 57.10% to 81.95%. These three amino acids provided a high consumption (>90%) during fermentation in all the ciders. Principal component analysis (PCA) explained 81.42% of data variability and the separation of three groups for the analyzed samples was verified. The ciders manufactured with low nitrogen content showed sluggish fermentation and around 50% less content of volatile compounds (independent of the yeast strain used), which were mainly 3-methyl-1-butanol (isoamyl alcohol) and esters. However, in the presence of amino acids (asparagine, aspartic acid, glutamic acid and alanine) there was a greater differentiation between the yeasts in the production of fusel alcohols and ethyl esters. High contents of these aminoacids in dessert apple musts are essential for the production of fusel alcohols and most of esters by aromatic yeasts during cider fermentation" |
| Keywords: | Alcoholic Beverages/*analysis Alcohols/metabolism Amino Acids/*metabolism Esters/metabolism *Fermentation Fruit/*chemistry Humans Malus/*chemistry Nitrogen/metabolism Pentanols/metabolism Saccharomyces cerevisiae/*metabolism Volatile Organic Compounds/*an; |
| Notes: | "MedlineEleuterio Dos Santos, Caroline Mongruel Pietrowski, Giovana de Arruda Moura Braga, Cintia Maia Rossi, Marcio Jose Ninow, Jorge Machado Dos Santos, Tamisa Pires Wosiacki, Gilvan Jorge, Regina Maria Matos Nogueira, Alessandro eng Research Support, Non-U.S. Gov't 2015/04/30 J Food Sci. 2015 Jun; 80(6):C1170-7. doi: 10.1111/1750-3841.12879. Epub 2015 Apr 28" |
