| Title: | Effect of Saccharomyces cerevisiae and Schizosaccharomyces pombe strains on chemical composition and sensory quality of ciders made from Finnish apple cultivars |
| Author(s): | He W; Liu S; Heponiemi P; Heinonen M; Marsol-Vall A; Ma X; Yang B; Laaksonen O; |
| Address: | "Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland. Natural Resources Institute Finland (Luke), Production Systems/Plant Genetics, Myllytie 1, FI-31600 Jokioinen, Finland. Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland; Shanxi Center for Testing of Functional Agro-Products, Shanxi Agricultural University, Taiyuan 030031, China. Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland. Electronic address: oskar.laaksonen@utu.fi" |
| DOI: | 10.1016/j.foodchem.2020.128833 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Composition of volatile compounds and concentrations of sugars and organic acids were studied in apple ciders produced with Saccharomyces cerevisiae and Schizosaccharomyces pombe yeasts using eleven different Finnish apple cultivars. Moreover, sensory quality of selected ciders was studied using check-all-that-apply test with untrained panelists. Seventy-seven volatile compounds were detected in the samples using HS-SPME-GC-MS. In general, the ciders had higher concentrations of higher alcohols, aldehydes, and acetals whereas the juices contained higher contents of C6-alcohols. Simultaneously, fermentation using S. pombe resulted in lower concentrations of malic acid, ethyl pentanoate, ethyl hexanoate, and volatile acids and higher concentrations of residual sugars compared to S. cerevisiae. Ciders made using S. cerevisiae were characterized as 'alcoholic' and 'yeasty' while S. pombe ciders were more frequently described as 'sweet', 'honey-like', and less rated as sour. Besides the strong effect by the yeasts, apple cultivars had significant effects on the compositional and sensorial properties of apple ciders" |
| Keywords: | Alcoholic Beverages/*analysis/*microbiology Fermentation Finland Humans Malus/*chemistry/*microbiology Saccharomyces cerevisiae/*metabolism Schizosaccharomyces/*metabolism *Taste Volatile Organic Compounds/analysis Apple cultivar Cider Schizosaccharomyces; |
| Notes: | "MedlineHe, Wenjia Liu, Shuxun Heponiemi, Paulina Heinonen, Maarit Marsol-Vall, Alexis Ma, Xueying Yang, Baoru Laaksonen, Oskar eng England 2020/12/21 Food Chem. 2021 May 30; 345:128833. doi: 10.1016/j.foodchem.2020.128833. Epub 2020 Dec 8" |
