Interactions between yeast autolysates and volatile compounds in wine and model solution

Comuzzo, Piergiorgio; Tat, Lara; Fenzi, Dennis; Brotto, Laura; Battistutta, Franco; Zironi, R.

doi:10.1016/j.foodchem.2011.01.026

Cited by 33 publications

(39 citation statements)

References 20 publications

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“…According to previous studies, [50] the major binding sites for aroma compounds in yeasts are connected with lipidic fraction of yeast walls [52] and mannoproteins, [53] and therefore the intensity of such interactions is generally higher for the most hydrophobic compounds. Our finding confirms those reported by other authors [51,52] who stated that the less polar compounds are mostly involved in the interaction with yeast walls.…”

Section: Thiolssupporting

confidence: 93%

“…These compounds are mostly generated from degradation and/or thermal oxidation of unsaturated and saturated fatty acids [40] in food materials. Hexanal (13), benzaldehyde (28), nonanal (41), decanal (45), 2, 4-nonadienal (46), (E) −2-decanal (48), undecanal (51), (E) −2-undecenal (55), and tridecanal (61) were the aldehydes found in the headspace of control sample ( Table 2). Most of these compounds were identified in boiled beef [29] and cooked beef.…”

Section: Control Samplementioning

confidence: 99%

“…[50] However, no literatures were found regarding the more complex food matrices such as beef products. Effect of commercial yeast autolysate was investigated [51] on a model solution of five volatile compounds, ethyl octanoate, linalool, 2-phenylethanol, β-ionone, and octanoic acid. The results revealed poor effect in headspace concentration of ethyl octanoate and linalool.…”

Section: Thiolsmentioning

confidence: 99%

See 2 more Smart Citations

Influence of extracted 5-nucleotides on aroma compounds and flavour acceptability of real beef soup

El-Aleem

Taher

Lotfy

et al. 2017

International Journal of Food Properties

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Real beef soup samples were separately supplemented with 5-nucleotides extracted from mushroom before and after extraction of soluble sugars (NM and NMs, respectively) and yeast extract. Headspace volatiles and flavour palatability of each sample were compared with beef soup supplemented with 5-IMP and control sample. Each investigated enhancer revealed significant release of thiol-containing compounds. 3-Mercapto-2-butanone was the major identified compound in the headspace volatiles of all samples. However, the sample supplemented with 5-IMP + NM showed the highest release of this compound followed by S-NM compared with other samples. The high palatability of sample S-NM may be correlated to the high content of 2-methyl-3-furanthiol.ARTICLE HISTORY

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Section: Thiolssupporting

confidence: 93%

Section: Control Samplementioning

confidence: 99%

Section: Thiolsmentioning

confidence: 99%

See 1 more Smart Citation

Influence of extracted 5-nucleotides on aroma compounds and flavour acceptability of real beef soup

El-Aleem

Taher

Lotfy

et al. 2017

International Journal of Food Properties

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“…Some scientific studies have established a relationship between the presence in, and/or addition of mannoproteins to wine and reduced tartaric acid precipitation (Moine‐Ledoux and Dubourdieu 2002; Bowyer and Moine‐Ledoux 2007) and protein haze (Dupin and others 2000; Gonzalez‐Ramos and others 2008). Mannoproteins have also been reported to help in the stabilization of color and to reduce astringency in red wines (Escot and others 2001; Guadalupe and others 2010), and have also been associated with the fixation of some aromatic wine components (Lubbers and others 1994; Comuzzo and others 2011) and the improved quality of sparkling wine foam (Nunez and others 2006). …”

Section: Introductionmentioning

confidence: 99%

“…However, it has not yet been studied whether mannoproteins released by yeasts play a role in determining the quality of these wines, especially their aromatic composition, which is one of their most distinguishing features. Some studies have analysed the interaction between different aromatic compounds and yeast walls or mannoproteins (Lubbers and others 1994; Chalier and others 2007; Comuzzo and others 2011; Cortes and Blanco 2011), but most have been carried out using model systems, so their real impact in such a complex medium as wine is unknown.…”

Section: Introductionmentioning

confidence: 99%

Influence of Yeast Mannoproteins in the Aroma Improvement of White Wines

Juega¹,

Núñez²,

Carrascosa³

et al. 2012

Journal of Food Science

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: In the present work, 3 different yeast strains (1, 2, and 3) were used to elaborate white wines using Albariño must. The concentration of polymeric mannose was determined using a method based on the mannoprotein precipitation, hydrolysis and analysis of sylylated mannose derivatives by gas chromatography. Wines elaborated with the strain 1 (W1) presented a higher mannoprotein concentration than the other wines. The analysis of the volatile composition of wines showed significant differences (P < 0.05) among them, being W1 which presented the highest concentration of aroma compounds, mainly terpens and norisoprenoids. The sensorial analysis of wines also showed that W1 had the best quality. The results obtained from this work demonstrate that mannoproteins could be involved in the behavior observed. Some evidences were obtained using a model wine, where 2 major terpens in W1 were preferentially retained by the colloids rich in mannoproteins released by strain 1. Practical Application: White wines elaborated with yeast strains overproducing mannoproteins could have better quality than others. Mannoproteins could contribute to aroma enhancement of Albariño white wines

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Yeast mannoproteins: Organoleptic modulating functions, mechanisms, and product development trends in winemaking

Zhai

et al. 2023

Food Frontiers

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Mannoproteins (MPs) originate from yeast cells and can play important roles in maintaining wine stability and modulating wine organoleptic properties. Due to their natural presence in wines, MP products are allowed to be used as enological additives in wine industry. To guarantee an appropriate application of these products during winemaking, it is necessary for both researchers and winemakers to understand the mechanisms of MPs as multifunctional organoleptic modulators. This review has introduced the current state of knowledge of the researches focus on the application of different MP products in red wines and also the interactions between MPs and wine sensory active components (polyphenols, aroma compounds) in model wine solutions. We have summarized the possible mechanisms of MPs that affect the color, astringency, and aroma of red wines and the relationship between the physicochemical characteristics and functionalities of MPs. Besides, development trends of MP products are also discussed. It seems that yeast biomass, especially those from non‐Saccharomyces yeasts show good potential in producing large quantities of MPs, an appropriate combination of yeast cultivation and preservation methods with extraction and purification techniques may obtain MPs of ideal production, purity, and functionality in an industrial scale, which should be put more efforts by both scientists and manufacturers in the future.

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Interactions between yeast autolysates and volatile compounds in wine and model solution

Cited by 33 publications

References 20 publications

Influence of extracted 5-nucleotides on aroma compounds and flavour acceptability of real beef soup

Influence of extracted 5-nucleotides on aroma compounds and flavour acceptability of real beef soup

Influence of Yeast Mannoproteins in the Aroma Improvement of White Wines

Yeast mannoproteins: Organoleptic modulating functions, mechanisms, and product development trends in winemaking

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