Chemical Composition and Flavor Characteristics of Cider Fermented with Saccharomyces cerevisiae and Non-Saccharomyces cerevisiae
نویسندگان
چکیده
Cider flavor has a very important impact on the quality. Solid-phase microextraction-gas chromatography–mass spectrometry (SPME-GC-MS) combined with gas chromatography–ion mobility (GC-IMS) tested different kinds of non-Saccharomyces yeasts and Saccharomyces cerevisiae (S. cerevisiae) co-inoculated for fermentation cider to determine differences in aroma material, determination odor activity value (OAV) is applied less frequently research. Through Rhodotorula mucilaginosa, Debaryomyces hansenii, Zygosaccharomyces bailii, Kluyveromyces Marxianus, four strains yeast fermented cider, it was found that, both chemical composition material things, compared monoculture-fermented using S. cerevisiae, all were significant. Co-inoculated significantly improved taste cider. As volatile compounds OVA > 1, octanoic acid (Sc 633.88 μg/L, co-inoculation group 955.49 μg/L) provides vegetable cheese fragrance decanoic acid, ethyl ester 683.19 694.98 creamy fruity fragrance, etc., average content increased after fermentation. Phenylethyl alcohol, which can produce rose scent, relatively abundant samples varied greatly among groups. Moreover, contents lactate 1-butanol Sc+Rm (ciders by R. mucilaginosa) highest samples. Different types produced characteristics. This study demonstrates that species do have an characteristics may be strategy improve
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ژورنال
عنوان ژورنال: Foods
سال: 2023
ISSN: ['2304-8158']
DOI: https://doi.org/10.3390/foods12193565