Evaluation of the volatile profile of wax apple (Syzygium samarangense) wines fermented with different commercial Saccharomyces cerevisiae strains

被引：0
|
作者：
Xue Lin
Xiaoping Hu
Wuyang Wu
Sixin Liu
Congfa Li
机构：
[1] Hainan University,College of Food Science and Technology
[2] Hainan University,College of Materials and Chemical Engineering
来源：
Food Science and Biotechnology | 2019年 / 28卷
关键词：
Volatile compound; Fruit wine; Wax apple; Fermentation;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
The effect of four commercial Saccharomyces cerevisiae strains (D254, VIC, BV818, and RV100) on the volatile profile of wax apple (Syzygium samarangense) wine was investigated in this study. Alcohols and esters were the most two abundant groups of identified volatiles in wax apple wines. However, different S. cerevisiae strains possess various capacities in releasing/synthesizing volatiles with varied mRNA levels of genes involved in volatiles metabolism during wax apple wine fermentation. VIC, which yielded the highest total concentration of volatiles and largest number of volatiles with odor activity value (OAV) > 1, could be used as a starter culture to produce wax apple wine characterized with intense aroma. D254 and RV100, which produced the greatest variety of volatiles and scored the highest in global aroma, respectively, could be used to enhance the wine complexity. Four wax apple wines could be differentiated by their main volatile compounds.
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页码：657 / 667
页数：10
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