Assessment of the contributions of Saccharomyces cerevisiae, Hansenula sp. and Pichia kudriavzevii to volatile organic compounds and sensory characteristics of waxy rice wine

Huang, Yicheng; Zhong, Meiqiao; Mu, Siyu; Han, Yaling; Yu, Shuang; Li, Xiaolei; Li, Dan

doi:10.1007/s00217-022-04165-x

Cited by 5 publications

(6 citation statements)

References 42 publications

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“…The total phenolic content of each mead sample was found to be significantly different, with values ranging from 166.25 to 194.29 mg GAE/100 mL. These results are consistent with a previous study on Polish mead enriched with rowanberry juice (215.1 mg GAE/100 mL) and root spices (15.27 mg GAE/100 mL) [33]. The mead sample that exhibited the highest concentration of phenolic compounds was V2, with a value of 194.29 mg GAE/100 mL.…”

Section: Total Phenolic Content and Antioxidant Activitysupporting

confidence: 90%

“…The alcohols, 3-methyl-1-butanol, 2-phenylethanol, and 1-propanol.3-ethoxy were present above their odor threshold, particularly in V1 mead and in the co-fermented variants, conferring malty and fruity notes, respectively [15,33,34]. Such as the abovementioned alcohols, phenylethanol is a positive contributor to mead aroma, being characterized by pleasant roses, flowery, and lilac odor descriptors [12,32].…”

Section: Odour Activity Valuesmentioning

confidence: 97%

“…The OAVs were calculated for the most abundant volatile compound found in analyzed meads. OAVs were obtained by dividing the concentration of the compound by its odor threshold found in the literature [12,15,[32][33][34][35].…”

Section: Odour Activity Valuesmentioning

confidence: 99%

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Contribution of Saccharomyces and Non-Saccharomyces Yeasts on the Volatile and Phenolic Profiles of Rosehip Mead

et al. 2023

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The resurgence of mead, a honey-based fermented beverage, is attributed to the increasing consumption of fermented foods and beverages, driven by its distinct flavors and perceived health benefits. This study investigates the influence of different yeast strains, namely Saccharomyces cerevisiae var. bayanus, and Torulaspora delbrueckii, on the volatile and phenolic compounds of these beverages. Analytical techniques, including HPLC-DAD and GS/MS, were employed to analyze the chemical composition of the beverages. ANOVA analysis of variance was conducted to assess differences in the volatile and phenolic compounds. The findings reveal that yeast selection significantly impacts the chemical profiles of the beverages. Saccharomyces cerevisiae fermentation preserves rosehip-specific flavonoids and phenolic acids. Sequential fermentation with Torulaspora delbrueckii demonstrated proficiency in generating esters, contributing to fruity and floral aromas in the beverages. This study investigates the importance of yeast selection in shaping the chemical composition of rosehip mead, providing insights into the distinct characteristics conferred by different yeast strains. By optimizing yeast selection and fermentation techniques, the overall quality and diversity of these beverages can be enhanced.

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Section: Total Phenolic Content and Antioxidant Activitysupporting

confidence: 90%

Section: Odour Activity Valuesmentioning

confidence: 97%

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Contribution of Saccharomyces and Non-Saccharomyces Yeasts on the Volatile and Phenolic Profiles of Rosehip Mead

et al. 2023

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“…[9][10][11] Among them, the strain S. cerevisiae can promote the synthesis of ethanol. 9 Pichia farinosa WAM11 has demonstrated a capacity to withstand ethanol concentrations of up to 15%, concomitantly exhibiting the ability to generate a diverse array of flavors, including compounds like hexanoic acid and palmitic acid. 10 Solid-state fermentation (SSF) of baijiu confirmed that the inoculation with yeasts such as S. cerevisiae can promote the synthesis of ethyl caproate in baijiu.…”

Section: Introductionmentioning

confidence: 99%

“…Several studies have also screened the yeast in the fermentation process. Until now, a number of strains of the yeast have been isolated from fermentation starter ( daqu ) and jiupei , including Saccharomyces cerevisiae , Pichia farinosa, Clavispora lusitaniae , and so forth 9‐11 . Among them, the strain S. cerevisiae can promote the synthesis of ethanol 9 .…”

Section: Introductionmentioning

confidence: 99%

Evolution of fermented grain yeast communities in strong‐flavored baijiu and functional validation of yeasts that produce superior‐flavored substances

Duan,

Han,

Niu

et al. 2024

J Sci Food Agric

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BackgroundBaijiu is a well‐known alcoholic beverage in China and the quality is determined by various microorganisms during the fermentation process. Yeast is one of the most important microorganisms in the fermentation of baijiu, it not only has a strong esterification capacity but also affects the aroma of baijiu.ResultsHigh‐throughput sequencing results showed that the fermented grains (jiupei) during baijiu production were mainly composed of eight yeast species with high abundance, the species and abundance of yeasts changed significantly with the fermentation process. The flavour of 30 yeast strains in the jiupei were determined by sniffing test and GC–MS. Moreover, the strain with the highest flavour substance content (2.34 mg L−1) named YX3205 was obtained and identified as Clavispora lusitaniae. Tolerance results showed that C. lusitaniae YX3205 can tolerate up to 15% (v v−1) ethanol. In the solid‐state simulated fermentation experiment, the content of 24 flavour substances was significantly increased in the fortified group, and the total ester content reached 4240.73 μg/kg, which was 2.8 times higher than that of the control group.ConclusionThe present study demonstrated the potential of C. lusitaniae YX3205 to enhance the flavour of baijiu, thereby serving as a valuable strain for the improvement of flavour quality of baijiu.This article is protected by copyright. All rights reserved.

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Antioxidant capacity and flavor compounds of lily rice wine fermented with aroma-producing yeasts

Huang,

Yin,

et al. 2023

Eur Food Res Technol

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Assessment of the contributions of Saccharomyces cerevisiae, Hansenula sp. and Pichia kudriavzevii to volatile organic compounds and sensory characteristics of waxy rice wine

Cited by 5 publications

References 42 publications

Contribution of Saccharomyces and Non-Saccharomyces Yeasts on the Volatile and Phenolic Profiles of Rosehip Mead

Contribution of Saccharomyces and Non-Saccharomyces Yeasts on the Volatile and Phenolic Profiles of Rosehip Mead

Evolution of fermented grain yeast communities in strong‐flavored baijiu and functional validation of yeasts that produce superior‐flavored substances

Antioxidant capacity and flavor compounds of lily rice wine fermented with aroma-producing yeasts

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