| Title: | Contribution of Saccharomyces and Non-Saccharomyces Yeasts on the Volatile and Phenolic Profiles of Rosehip Mead |
| Author(s): | Avirvarei AC; Pop CR; Mudura E; Ranga F; Heghes SC; Gal E; Zhao H; Farcas AC; Chis MS; Coldea TE; |
| Address: | "Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania. Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania. Department of Drug Analysis, Faculty of Pharmacy, 'Iuliu Hatieganu' University of Medicine and Pharmacy 6, Louis Pasteur Cluj-Napoca, 400349 Cluj-Napoca, Romania. Faculty of Chemistry and Chemical Engineering, Babes-Bolyai University, 11 Arany Janos Street, 400028 Cluj-Napoca, Romania. School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China. Research Institute for Food Nutrition and Human Health, Guangzhou 510640, China" |
| ISSN/ISBN: | 2076-3921 (Print) 2076-3921 (Electronic) 2076-3921 (Linking) |
| Abstract: | "The resurgence of mead, a honey-based fermented beverage, is attributed to the increasing consumption of fermented foods and beverages, driven by its distinct flavors and perceived health benefits. This study investigates the influence of different yeast strains, namely Saccharomyces cerevisiae var. bayanus, and Torulaspora delbrueckii, on the volatile and phenolic compounds of these beverages. Analytical techniques, including HPLC-DAD and GS/MS, were employed to analyze the chemical composition of the beverages. ANOVA analysis of variance was conducted to assess differences in the volatile and phenolic compounds. The findings reveal that yeast selection significantly impacts the chemical profiles of the beverages. Saccharomyces cerevisiae fermentation preserves rosehip-specific flavonoids and phenolic acids. Sequential fermentation with Torulaspora delbrueckii demonstrated proficiency in generating esters, contributing to fruity and floral aromas in the beverages. This study investigates the importance of yeast selection in shaping the chemical composition of rosehip mead, providing insights into the distinct characteristics conferred by different yeast strains. By optimizing yeast selection and fermentation techniques, the overall quality and diversity of these beverages can be enhanced" |
| Keywords: | antioxidant activity mead phenolic profile rosehip volatile profile yeast; |
| Notes: | "PubMed-not-MEDLINEAvirvarei, Alexandra-Costina Pop, Carmen Rodica Mudura, Elena Ranga, Floricuta Heghes, Simona-Codruta Gal, Emese Zhao, Haifeng Farcas, Anca Corina Chis, Maria Simona Coldea, Teodora Emilia eng PN-III-P2-2.1-PED2021-0349/Ministerul Cercetarii si Inovarii/ Switzerland 2023/07/29 Antioxidants (Basel). 2023 Jul 19; 12(7):1457. doi: 10.3390/antiox12071457" |
