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

Lin, Xue; Hu, Xiaoping; Wu, Wuyang; Liu, Sixin; Li, Congfa

doi:10.1007/s10068-018-0511-1

Cited by 10 publications

(7 citation statements)

References 28 publications

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“…Ethyl butyrate was previously reported to be the predominant aroma component of mature A. arguta fruits [ 61 ] and was also detected in this study. These esters provide apple, pineapple, banana, strawberry, cheese, sour, brandy, and floral flavors [ 23 , 33 , 35 , 62 ].…”

Section: Resultsmentioning

confidence: 99%

Comprehensive Evaluation of Ten Actinidia arguta Wines Based on Color, Organic Acids, Volatile Compounds, and Quantitative Descriptive Analysis

Wen,

Wang,

Cao

et al. 2023

Foods

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Actinidia arguta wine is a low-alcoholic beverage brewed from A. arguta with a unique flavor and sweet taste. In this study, the basic physicochemical indicators, color, organic acid, and volatile aroma components of wines made from the A. arguta varieties ‘Kuilv’, ‘Fenglv’, ‘Jialv’, ‘Wanlv’, ‘Xinlv’, ‘Pinglv’, ‘Lvbao’, ‘Cuiyu’, ‘Tianxinbao’, and ‘Longcheng No.2’ were determined, and a sensory evaluation was performed. The findings show that ‘Tianxinbao’ produced the driest extract (49.59 g/L), ‘Kuilv’ produced the most Vitamin C (913.46 mg/L) and total phenols (816.10 mg/L), ‘Jialv’ produced the most total flavonoids (477.12 mg/L), and ‘Cuiyu’ produced the most tannins (4.63 g/L). We analyzed the color of the A. arguta wines based on CIEL*a*b* parameters and found that the ‘Kuilv’ and ‘Longcheng No.2’ wines had the largest L* value (31.65), the ‘Pinglv’ wines had the greatest a* value (2.88), and the ‘Kuilv’ wines had the largest b* value (5.08) and C*ab value (5.66) of the ten samples. A total of eight organic acids were tested in ten samples via high-performance liquid chromatography (HPLC), and we found that there were marked differences in the organic acid contents in different samples (p < 0.05). The main organic acids were citric acid, quinic acid, and malic acid. The aroma description of a wine is one of the keys to its quality. A total of 51 volatile compounds were identified and characterized in ten samples with headspace gas chromatography-ion mobility spectrometry, including 24 esters, 12 alcohols, 9 aldehydes, 3 aldehydes, 2 terpenes, and 1 acid, with the highest total volatile compound content in ‘Fenglv’. There were no significant differences in the types of volatile compounds, but there were significant differences in the contents (p < 0.05). An orthogonal partial least squares discriminant analysis (OPLS-DA) based on the odor activity value (OAV) showed that ethyl butanoate, ethyl pentanoate, ethyl crotonate, ethyl isobutyrate, butyl butanoate, 2-methylbutanal, ethyl isovalerate, and ethyl hexanoate were the main odorant markers responsible for flavor differences between all the A. arguta wines. Sensory evaluation is the most subjective and effective way for consumers to judge A. arguta wine quality. A quantitative descriptive analysis (QDA) of the aroma profiles of ten grapes revealed that the ‘fruity’ and ‘floral’ descriptors are the main and most essential parts of the overall flavor of A. arguta wines. ‘Tianxinbao’ had the highest total aroma score. The flavor and quality of A. arguta wines greatly depend on the type and quality of the A. arguta raw material. Therefore, high-quality raw materials can improve the quality of A. arguta wines. The results of the study provide a theoretical basis for improving the quality of A. arguta wines and demonstrate the application prospects of HS-GC-IMS in detecting A. arguta wine flavors.

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Section: Resultsmentioning

confidence: 99%

Comprehensive Evaluation of Ten Actinidia arguta Wines Based on Color, Organic Acids, Volatile Compounds, and Quantitative Descriptive Analysis

Wen,

Wang,

Cao

et al. 2023

Foods

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“…On the other hand, it has been reported that the production of fatty acids is dependent on the yeast strains and their abilities to synthesize/convert precursors or break carbon chains [ 45 ]. These varying abilities could explain the differences in acids observed when different yeast strains were used ( Table 2 ).…”

Section: Resultsmentioning

confidence: 99%

Influence of Different Vinification Techniques on Volatile Compounds and the Aromatic Profile of Palomino Fino Wines

Roldán

Sánchez‐García

Pérez-Rodríguez

et al. 2021

Foods

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The aim of this study was to evaluate the influence of vinification techniques on volatile compounds and sensory profiles in young Palomino fino white wines. Four winemaking techniques (pellicular maceration, supra-extraction and use of commercial yeast strains and of β-glycosidase enzymes) were implemented to enhance the aromatic quality of wines elaborated from this neutral variety of grape. Volatile compound content, aromatic profile (OAVs) and sensorial analysis were determined. The results showed that all the vinification techniques studied led to an increase in volatile compounds compared to the control wine. Likewise, an influence of the vineyard and must extraction method on these compounds was observed. However, the greatest changes in aroma activity and sensory profile were a result of the pellicular maceration and supra-extraction techniques. The latter was differentiated by the highest content of terpenes and, consequently, the highest odour activity values of floral series. In addition, the supra-extraction was a very selective technique since it extracted terpenes and aromatic precursors, but not the acids responsible for the fatty characteristic, such as octanoic acid. In terms of sensory profile, the supra-extraction technique improved the intensity of the Palomino fino white wine and its aromatic quality with a previously not-determined floral character.

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“…Diacetyl and acetoin in the samples were analyzed by GC-MS as previously described by Lin et al (2019) . The separation, detection, and quantification of volatile compounds were performed on a GC-MS system (5977B GC/MSD, Agilent, United States) coupled with PAL3 Series II autosampler systems (Agilent, United States) and equipped with an HP-INNOWAX capillary column (60 m × 0.25 mm inner diameter, 0.25 μm film thickness, Agilent, United States).…”

Section: Methodsmentioning

confidence: 99%

Functional Verification of the Citrate Transporter Gene in a Wine Lactic Acid Bacterium, Lactiplantibacillus plantarum

Yang

Zhao²,

Chen³

et al. 2022

Front. Bioeng. Biotechnol.

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Organic acid metabolism by lactic acid bacteria plays a significant role in improving wine quality. During this process, the uptake of extracellular organic acids by the transporters is the first rate-limiting step. However, up to now, there is very little published research on the functional verification of organic acid transporter genes in wine lactic acid bacteria. In this study, a predicted citrate transporter gene JKL54_04345 (citP) by protein homology analysis was knocked out using a CRISPR/Cas9-based gene-editing system, and then complemented using the modified pMG36e vectors in a major wine lactic acid bacterium, Lactiplantibacillus plantarum XJ25, to verify its function in citrate metabolism for the first time. The results showed that the gene knockout mutant XJ25-ΔcitP lost the ability to utilize citric acid, while the gene complement mutant XJ25-ΔcitP-pMG36ek11-citP fully recovered the ability of citric acid utilization. Meanwhile, citP knockout and complement barely affected the utilization of l-malic acid. These indicated that citP in L. plantarum functioned as a citrate transporter and was the only gene responsible for citrate transporter. In addition, two modified plasmid vectors used for gene supplement in L. plantarum showed distinct transcription efficiency. The transcription efficiency of citP in XJ25-ΔcitP-pMG36ek11-citP mutant was 4.01 times higher than that in XJ25-ΔcitP-pMG36ek-citP mutant, and the utilization rate of citric acid in the former was 3.95 times higher than that in the latter, indicating that pMG36ek11 can be used as a high-level expression vector in lactic acid bacteria.

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

Cited by 10 publications

References 28 publications

Comprehensive Evaluation of Ten Actinidia arguta Wines Based on Color, Organic Acids, Volatile Compounds, and Quantitative Descriptive Analysis

Comprehensive Evaluation of Ten Actinidia arguta Wines Based on Color, Organic Acids, Volatile Compounds, and Quantitative Descriptive Analysis

Influence of Different Vinification Techniques on Volatile Compounds and the Aromatic Profile of Palomino Fino Wines

Functional Verification of the Citrate Transporter Gene in a Wine Lactic Acid Bacterium, Lactiplantibacillus plantarum

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