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Comparison of volatile compounds and sensory profiles of low-alcohol pear beverages fermented with Saccharomyces cerevisiae and different non-Saccharomyces cerevisiae.
Zhang, Zhe; Wen, Xin; Chen, Xiaowen; Liu, Xu; Gao, Zhiyi; Bi, Pengfei; Sun, Wangsheng; Li, Shiqi; Guo, Jing.
Afiliación
  • Zhang Z; College of Food Science and Engineering, Northwest A&F University, 712100, Yangling, Shaanxi, China. Electronic address: Zhangzhe01@nwafu.edu.cn.
  • Wen X; College of Food Science and Engineering, Northwest A&F University, 712100, Yangling, Shaanxi, China.
  • Chen X; College of Food Science and Engineering, Northwest A&F University, 712100, Yangling, Shaanxi, China.
  • Liu X; College of Food Science and Engineering, Northwest A&F University, 712100, Yangling, Shaanxi, China.
  • Gao Z; College of Food Science and Engineering, Northwest A&F University, 712100, Yangling, Shaanxi, China.
  • Bi P; College of Food Science and Engineering, Northwest A&F University, 712100, Yangling, Shaanxi, China.
  • Sun W; College of Food Science and Engineering, Northwest A&F University, 712100, Yangling, Shaanxi, China.
  • Li S; College of Food Science and Engineering, Northwest A&F University, 712100, Yangling, Shaanxi, China.
  • Guo J; College of Food Science and Engineering, Northwest A&F University, 712100, Yangling, Shaanxi, China. Electronic address: g301327@126.com.
Food Microbiol ; 124: 104600, 2024 Dec.
Article en En | MEDLINE | ID: mdl-39244359
ABSTRACT
This study aimed to assess the impact of Saccharomyces cerevisiae and different non-Saccharomyces cerevisiae (Zygosaccharomyces bailii, Hanseniaspora opuntiae and Zygosaccharomyces rouxii) on the volatile compounds and sensory properties of low-alcohol pear beverages fermented from three varieties of pear juices (Korla, Laiyang and Binzhou). Results showed that all three pear juices were favorable matrices for yeasts growth. Non-Saccharomyces cerevisiae exhibited a higher capacity for acetate ester production compared to Saccharomyces cerevisiae, resulting in a significant enhancement in sensory complexity of the beverages. PCA and sensory analysis demonstrated that pear varieties exerted a stronger influence on the crucial volatile components and aroma characteristics of the fermented beverages compared to the yeast species. CA results showed different yeast strains exhibited suitability for the fermentation of specific pear juice varieties.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Saccharomyces cerevisiae / Pyrus / Compuestos Orgánicos Volátiles / Fermentación / Odorantes Límite: Humans Idioma: En Revista: Food Microbiol Asunto de la revista: CIENCIAS DA NUTRICAO / MICROBIOLOGIA Año: 2024 Tipo del documento: Article Pais de publicación: Reino Unido
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Saccharomyces cerevisiae / Pyrus / Compuestos Orgánicos Volátiles / Fermentación / Odorantes Límite: Humans Idioma: En Revista: Food Microbiol Asunto de la revista: CIENCIAS DA NUTRICAO / MICROBIOLOGIA Año: 2024 Tipo del documento: Article Pais de publicación: Reino Unido