| Title: | "Chemical composition, sensorial properties, and aroma-active compounds of ciders fermented with Hanseniaspora osmophila and Torulaspora quercuum in co- and sequential fermentations" |
| Author(s): | Wei J; Zhang Y; Qiu Y; Guo H; Ju H; Wang Y; Yuan Y; Yue T; |
| Address: | "College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China; National Engineering Research Center of Agriculture Integration Test (Yangling), Yangling 712100, China. College of Food Science and Technology, Northwest University, Xi' an 710000, China. College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China; National Engineering Research Center of Agriculture Integration Test (Yangling), Yangling 712100, China; College of Food Science and Technology, Northwest University, Xi' an 710000, China. Electronic address: yuetl305@nwsuaf.edu.cn" |
| DOI: | 10.1016/j.foodchem.2019.125623 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "In this study, apple juice was fermented using Hanseniaspora osmophila X25-5 in pure culture as well as mixed culture with Torulaspora quercuum X24-4, which was inoculated simultaneously or sequentially. H. osmophila inhibited the growth of T. quercuum, while T. quercuum had little effect on the growth of H. osmophila. The simultaneous fermentation consumed relatively more sugar and resulted in the highest ethanol content. The production of organic acids varied depending on the yeast species employed and inoculation modality. Esters and alcohols were the main volatile families produced during fermentation, while ethyl esters and terpenes contributed most to the temperate fruity aroma. Gas chromatography-olfactometry (GC-O) showed that 3-methyl-1-butanol, ethyl 2-methylbutanoate, phenylethyl alcohol, beta-phenethyl acetate, and beta-damascenone were the most potent odorants in all samples. This study suggested that simultaneous fermentation with H. osmophila and T. quercuum might represent a novel strategy for the future production of cider" |
| Keywords: | "Acetates/*analysis Alcoholic Beverages Chromatography, Gas Esters/analysis *Fermentation Fruit/chemistry Hanseniaspora/*metabolism Malus/*metabolism Norisoprenoids/analysis Odorants/*analysis Olfactometry Torulaspora/*metabolism Wine/analysis 3-Methyl-1-b;" |
| Notes: | "MedlineWei, Jianping Zhang, Yuxiang Qiu, Yue Guo, Hong Ju, Hongmei Wang, Yuwei Yuan, Yahong Yue, Tianli eng England 2019/10/14 Food Chem. 2020 Feb 15; 306:125623. doi: 10.1016/j.foodchem.2019.125623. Epub 2019 Oct 3" |
