Kinetics of volatile organic compounds during papaya juice fermentation by three commercial wine yeasts
Identifieur interne : 001B94 ( Main/Exploration ); précédent : 001B93; suivant : 001B95Kinetics of volatile organic compounds during papaya juice fermentation by three commercial wine yeasts
Auteurs : Pinrou Lee [Singapour] ; Bin Yu [Singapour] ; Philip Curran [Singapour] ; Shaoquan Liu [Singapour]Source :
- Nutrition & Food Science [ 0034-6659 ] ; 2010-11-02.
Abstract
Purpose The purpose of this paper is to assess the potential of papaya juice fermentation and to evaluate the kinetic changes of volatile organic compounds VOCs produced during fermentation by three commercial wine yeasts. Designmethodologyapproach Laboratoryscale fermentations were carried out in papaya juice using three commercial wine yeasts Saccharomyces cerevisiae var. bayanus strains EC1118 and R2, and S. cerevisiae MERIT.ferm. Brix, pH, optical density and yeast cell count were determined during fermentation. VOCs were analysed by headspacesolid phase microextraction with gas chromatographymass spectrometryflame ionization detector HSSPMEGCMSFID. Findings During fermentation, the three wine yeasts grew actively and showed similar growth patterns. Changes in Brix and pH were similar among the three yeasts. A range of VOCs were produced during fermentation including fatty acids, alcohols, acetaldehyde, esters and acetoin. Esters were the most abundant VOCs produced. Some VOCs indigenous to the papaya juice such as benzaldehyde, damascenone and benzyl isothiocyanate were consumed during fermentation. Some VOCs increased initially, and then decreased during fermentation. Overall, the profiles of VOC changes during fermentation were similar among the three yeasts with some differences observed. Originalityvalue The paper suggests that papaya fermentation with S. cerevisiae yeasts are likely to result in papaya wine with similar flavours. New approaches are required to produce papaya wine with distinct flavours and to enable differentiation of papaya wines by exploiting nonSaccharomyces yeasts in conjunction with Saccharomyces yeasts andor by adding selected nitrogen sources.
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DOI: 10.1108/00346651011090374
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Designmethodologyapproach Laboratoryscale fermentations were carried out in papaya juice using three commercial wine yeasts Saccharomyces cerevisiae var. bayanus strains EC1118 and R2, and S. cerevisiae MERIT.ferm. Brix, pH, optical density and yeast cell count were determined during fermentation. VOCs were analysed by headspacesolid phase microextraction with gas chromatographymass spectrometryflame ionization detector HSSPMEGCMSFID. Findings During fermentation, the three wine yeasts grew actively and showed similar growth patterns. Changes in Brix and pH were similar among the three yeasts. A range of VOCs were produced during fermentation including fatty acids, alcohols, acetaldehyde, esters and acetoin. Esters were the most abundant VOCs produced. Some VOCs indigenous to the papaya juice such as benzaldehyde, damascenone and benzyl isothiocyanate were consumed during fermentation. Some VOCs increased initially, and then decreased during fermentation. Overall, the profiles of VOC changes during fermentation were similar among the three yeasts with some differences observed. Originalityvalue The paper suggests that papaya fermentation with S. cerevisiae yeasts are likely to result in papaya wine with similar flavours. New approaches are required to produce papaya wine with distinct flavours and to enable differentiation of papaya wines by exploiting nonSaccharomyces yeasts in conjunction with Saccharomyces yeasts andor by adding selected nitrogen sources.</div></front></TEI><affiliations><list><country><li>Singapour</li></country><orgName><li>Université nationale de Singapour</li></orgName></list><tree><country name="Singapour"><noRegion><name sortKey="Lee, Pinrou" sort="Lee, Pinrou" uniqKey="Lee P" first="Pinrou" last="Lee">Pinrou Lee</name></noRegion><name sortKey="Curran, Philip" sort="Curran, Philip" uniqKey="Curran P" first="Philip" last="Curran">Philip Curran</name><name sortKey="Liu, Shaoquan" sort="Liu, Shaoquan" uniqKey="Liu S" first="Shaoquan" last="Liu">Shaoquan Liu</name><name sortKey="Yu, Bin" sort="Yu, Bin" uniqKey="Yu B" first="Bin" last="Yu">Bin Yu</name></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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