Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 107, Issue -, Pages 191-198Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2019.03.028
Keywords
Non-conventional yeasts; Aroma; HS-SPME-GC-MS; Relative odor activity value (rOAV); Partial least-squares regression (PLSR)
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Funding
- National Key R&D Programme of China [2017YFD0400105]
- National Natural Science Foundation of China [31671866]
- Scientific and Technology Cooperation Project in Hong Kong, Macao and Taiwan of China [2015DFT30130]
- Shaanxi Special Project of China [2016KTCQ03-12]
- National Basic Research Program of China [2013FY113400]
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The objective of this work is to characterize and screen non-Saccharomyces yeast strains for the production of ciders. A total of 199 volatiles were observed in the ciders that were generated from 163 non-Saccharomyces yeasts. Candida zemplinina, Hanseniaspora vineae and Torulaspora delbrueckii were found to produce relatively more volatile compounds than other species. There were 29 volatiles with a relative Odor Activity Value (rOAV) > 1. Based on analysis of aroma content, aroma complexity and aroma impact, 35 samples were further selected for Principal Component Analysis and sensory analysis. The results revealed that two groups of ciders were differentiated by the presence of decanal or beta-damascenone, while the remaining samples contained 2-methylbutyl acetate. Additionally, partial least-squares regression showed that tropical fruit, kernel fruit, stone fruit and floral aroma notes had the greatest impact on the overall aroma of these ciders.
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