Effects of spontaneous and inoculated fermentation on the volatile profile of lychee (Litchi chinensis Sonn) fermented beverages

Autor:	Rosane Freitas Schwan, Luiz Carlos de Oliveira Lima, Disney Ribeiro Dias, Cleiton Antônio Nunes, Juliana Alvarenga Alves
Rok vydání:	2010
Předmět:	biology Ascomycota Chemistry Inoculation Saccharomyces cerevisiae food and beverages Yeast strain biology.organism_classification Saccharomyces Industrial and Manufacturing Engineering Yeast Fermentation Food science Aroma Food Science
Zdroj:	International Journal of Food Science & Technology. 45:2358-2365
ISSN:	0950-5423
Popis:	Summary The aim of this study was to evaluate the contribution of yeast to the volatile profile of beverages obtained by the fermentation of lychee must through inoculated (Saccharomyces cerevisiae strains UFLA CA116, UFLA CA1183 and UFLA CA1174) and spontaneous fermentation. Higher alcohols and esters were the primary volatiles detected by SPME/GC–MS. A Principal Component Analysis indicated similarities between UFLA CA116 and UFLA CA1183 and between UFLA CA1174 and spontaneous fermentation. Changing the yeast strain used in the fermentation process has the potential to modulate the volatile profile of fermented beverages. The beverage produced by the inoculation of yeast CA1183 showed the most complex aroma profile compared to the other beverages.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::174dd3a28f091f668bba8f81a134dde4 https://doi.org/10.1111/j.1365-2621.2010.02409.x Zobrazit plný text záznamu Plný text