Effects of spontaneous and inoculated fermentation on the volatile profile of lychee (Litchi chinensis Sonn) fermented beverages

Abstract

The aim of this study was to evaluate the contribution of yeast to the volatile profile of beverages obtained by the fermentation of lychee must through inoculated (Saccharomyces cerevisiae strains UFLA CA116, UFLA CA1183 and UFLA CA1174) and spontaneous fermentation. Higher alcohols and esters were the primary volatiles detected by SPME ⁄ GC-MS. A Principal Component Analysis indicated similarities between UFLA CA116 and UFLA CA1183 and between UFLA CA1174 and spontaneous fermentation. Changing the yeast strain used in the fermentation process has the potential to modulate the volatile profile of fermented beverages. The beverage produced by the inoculation of yeast CA1183 showed the most complex aroma profile compared to the other beverages.

Chemical and Volatile Composition of Mango Wines Fermented with Different Saccharomyces cerevisiae Yeast Strains

“…beta-damascenone). The result is in contrast with some previous reports which claimed that fermentation would not affect the concentration of terpenes (Rapp, 1988;Ong & Acree, 1999;Alves, 2010). Nonetheless, Zoecklein et al (1997) showed that some Saccharomyces strains would cause the decrease of terpenes, which is in agreement with our findings.…”

“…The volatile composition of the three mango wines is almost the same, but the concentration of each volatile may be different. To compare the volatile compounds in the three wines, FID peak area and RPA were used and they can semi-quantitatively represent the concentration of different volatiles (Alves et al, 2010;Lee et al, 2010ab;Trinh et al, 2010). For further accuracy, 12 major volatile compounds, which are generally considered as important factors influencing fruit or grape wine quality (Gürbüz et al, 2006;Alves et al, 2010;Lee et al, 2010ab;Trinh et al, 2010), were quantified with external standards (Table 4).…”

“…For example, citronellol is a fragrant and flavourful compound that is of great interest to the wine making industry because it can be used to synthesize other aromatic compounds, e.g. rose oxide (lychee flavour) (Alves et al, 2010). The occurrence of citronellol in mango wines but not in mango juice suggests that it was produced by yeasts during fermentation, likely as a result of hydrolysis of glycosides with bound citronellol as the algycone (Ugliano et al, 2006).…”

“…Additionally, the concentrations of 2-phenylethyl acetate and isoamyl acetate for all three wines were higher than their threshold levels for all three wines (Table 4), but ethyl acetate was slightly lower than its threshold level (Table 4). The esters of this group have a positive contribution to the overall quality of the wine and most produce moderate "floral" or "fruity" flavours (Table 3) Ethyl esters are produced enzymatically during the synthesis or degradation of fatty acids (Alves et al, 2010). The concentration of these esters is dependent on several factors, including: yeast strain, fermentation temperature, aeration and sugar content (Perestrelo et al, 2006).…”

Composição química de aguardentes de cana-de-açúcar fermentadas por diferentes cepas de levedura Saccharomyces cerevisiae

“…Alves et al 23 observaram que a presença e a concentração de compostos voláteis em mosto fermentado de lichia foi dependente da cepa de levedura utilizada para as fermentações. A bebida fermentada com a cepa UFLA CA 1183 apresentou maior complexidade de compostos aromáticos que as bebidas produzidas pelas cepas UFLA CA 116 e UFLA CA 1174 e pela fermentação espontânea.…”