期刊
FOOD CHEMISTRY
卷 370, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.131049
关键词
Black currant; Metschnikowia pulcherrima; Metschnikowia fructicola odour; Saccharomyces; Torulaspora delbrueckii; volatile composition
资金
- Finnish Food and Drink Industries' Federation
- Ella and Georg Ehrnrooth Foundation (Finland)
- Finnish Cultural Foundation (Finland) [00190487]
- Niemi Foundation (Finland)
Black currants were fermented with different yeasts to produce low-alcohol beverages, leading to significant changes in volatile compounds and sensory characteristics. Non-Saccharomyces yeasts may enhance the black currant aroma, but the beverages all exhibited intense sourness, posing a challenge for the development of alcoholic berry beverages.
Black currants (Ribes nigrum) were fermented with Saccharomyces and non-Saccharomyces yeasts without added sugar to yield low-ethanol-content beverages. The effects of yeasts on the volatile compounds and sensory characteristics were analysed by HS-SPME-GC-MS, GC-O, and generic descriptive analysis. Ninety-eight volatile compounds were identified from the black currant juice and fermented beverages. Significant increases in the contents of esters (131 %), higher alcohols (391 %), and fatty acids (not present in juice sample) compared to initial juice were observed depending on the yeasts used. GC-O analysis revealed the higher impact of esters on the sensory properties of Saccharomyces bayanus-fermented beverage compared to the Torulaspora delbrueckii-fermented beverage. In the sensory evaluation, non-Saccharomyces yeasts resulted in a higher 'black currant odour'. However, all beverages were intensely sour, which can be a significant challenge in the development of alcoholic berry beverages.
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