Effect of fusel oil addition on volatile compounds in papaya wine fermented with Williopsis saturnus var. mrakii NCYC 2251

Lee, Pin‐Rou; Yu, Bin; Curran, Philip; Liu, Shao-Quan

doi:10.1016/j.foodres.2010.12.026

Cited by 14 publications

(9 citation statements)

References 25 publications

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“…As expected, the fermentation ability of W. saturnus monoculture was lower compared to S. cerevisiae. Similar conclusions have been observed by Ciani and Maccarelli (1998) and Lee et al (2011Lee et al ( , 2012b, who stated that the Williopsis yeast utilized sugars weakly. The results showed that inoculation level had a significant effect on glucose, fructose, sucrose and total sugar values (P < 0.001).…”

Section: Effect Of Inoculum Level On Fermentation and Growth Of Yeastsupporting

confidence: 90%

Evaluation ofWilliopsis saturnusInoculum Level on Fermentation and Flavor Compounds of White Wines Made from Emir (Vitis viniferaL.) Grown in Anatolia

Tangüler

2012

Food Biotechnology

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The effects of different W. saturnus inoculum levels together with S. cerevisiae on fermentation and production of volatile compounds were studied in Emir grape must. Monocultures of W. saturnus and S. cerevisiae were also used. Inoculum level influenced the yeast growth, chemical composition and volatile compounds. W. saturnus began to die off with an increase in ethanol levels. The amounts of ethyl acetate and isoamyl acetate increased, but concentrations of 3-methylbutanol and ethanol decreased with increasing inoculum level from 5x10 6 to 1x10 8 cells/mL of W. saturnus in mixed cultures. Mono-and mixed culture fermentations inoculated with W. saturnus and S. cerevisiae yeasts did not form undesirable levels of flavour compounds. According to chemical composition and volatile compounds the differences between obtained wines were found significant. The addition of 5x10 6 cells/mL of W. saturnus appeared to a suitable inoculum level. It could be said that W. saturnus yeast can be used in mixed starter cultures with S. cerevisiae.

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Section: Effect Of Inoculum Level On Fermentation and Growth Of Yeastsupporting

confidence: 90%

Evaluation ofWilliopsis saturnusInoculum Level on Fermentation and Flavor Compounds of White Wines Made from Emir (Vitis viniferaL.) Grown in Anatolia

Tangüler

2012

Food Biotechnology

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“…Quantification of the selected volatile compounds was similar to that reported in Lee, Yu, Curran, and Liu (2011) and additional volatiles were quantified. Volatiles were quantified using individual external standard solutions dissolved in 10% (v/v) papaya juicebased aqueous solutions, except for ethanol dissolved in 100% (v/v) papaya juice (Lee et al, 2010a;Trinh et al, 2011).…”

Section: Analytical Determinationsmentioning

confidence: 58%

Effects of sequentially inoculated Williopsis saturnus and Saccharomyces cerevisiae on volatile profiles of papaya wine

Lee

Chong

Yu³

et al. 2012

Food Research International

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“…Their contribution to the final flavor of beverages is being further studied. Lee et al [25] reported that, in papaya wine fermented with Williopsis saturnus var. mrakii NCYC 2251, a wide range of volatile compounds were produced during fermentation including acids, alcohols, esters, and aldehydes with esters being the most abundant volatile compounds produced.…”

Section: Volatile Composition Of Papaya Juices Before and Aftermentioning

confidence: 99%

“…Thus far, only a small amount of research has been conducted on fermented papaya beverages. Among these, most have studied the use of papaya for wine-making [25,26]. Di Cagno et al [27] demonstrated the growth and survival of L. plantarum and L. pentosus in a papaya juice-based medium.…”

Section: Introductionmentioning

confidence: 99%

Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarum

Chen

et al. 2018

Journal of Food Quality

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Fermentation of foods by lactic acid bacteria is a useful way to improve the nutritional value of foods. In this study, the health-promoting effects of fermented papaya juices by two species, Lactobacillus acidophilus and Lactobacillus plantarum, were determined. Changes in pH, reducing sugar, organic acids, and volatile compounds were determined, and the vitamin C, total phenolic content, and flavonoid and antioxidant capacities during the fermentation process were investigated. Juices fermented by Lactobacillus acidophilus and Lactobacillus plantarum had similar changes in pH and reducing sugar content during the 48 h fermentation period. Large amounts of aroma-associated compounds and organic acids were produced, especially lactic acid, which increased significantly ( < 0.05) (543.18 mg/100 mL and 571.29 mg/100 mL, resp.), improving the quality of the beverage. In contrast, the production of four antioxidant capacities in the fermented papaya juices showed different trends after 48 hours' fermentation by two bacteria. Lactobacillus plantarum generated better antioxidant activities compared to Lactobacillus acidophilus after 48 h of fermentation. These results indicate that fermentation of papaya juice can improve its utilization and nutritional effect.

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Effect of fusel oil addition on volatile compounds in papaya wine fermented with Williopsis saturnus var. mrakii NCYC 2251

Cited by 14 publications

References 25 publications

Evaluation ofWilliopsis saturnusInoculum Level on Fermentation and Flavor Compounds of White Wines Made from Emir (Vitis viniferaL.) Grown in Anatolia

Evaluation ofWilliopsis saturnusInoculum Level on Fermentation and Flavor Compounds of White Wines Made from Emir (Vitis viniferaL.) Grown in Anatolia

Effects of sequentially inoculated Williopsis saturnus and Saccharomyces cerevisiae on volatile profiles of papaya wine

Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarum

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