Manipulation of volatile compound transformation in durian wine by nitrogen supplementation

Abstract

Summary This study evaluated the impact of added diammonium phosphate (DAP) and a L‐leucine‐L‐phenylalanine mixture (Leu+Phe) on durian wine fermentation by Saccharomyces cerevisiae var. bayanus EC‐1118. Changes in yeast cell population, oBrix, sugars, organic acids and pH were similar in all fermentations, regardless of nitrogen supplementation at a concentration of 150 mg N L−1. The supplementation of Leu+Phe accelerated the utilisation and reduced the formation of volatile sulphur compounds such as diethyl disulphide, ethyl thioacetate and 2‐(ethylthio)ethanol, which were 64.3%, 26.0% and 48.4% lower than the control, respectively. Nevertheless, the supplementation of Leu+Phe heightened the production of isoamyl alcohol, 2‐phenylethyl alcohol and their corresponding esters, especially isoamyl acetate was 1.6 times and 2‐phenylethyl acetate was 26.5 times higher than the control. The supplementation with DAP exerted negligible effects on the volatile composition. The results of this study suggest that the addition of specific amino acids may be a novel approach to manipulating durian wine flavour by suppressing or accentuating the formation of certain aroma compounds.

Impact of addition of aromatic amino acids on non-volatile and volatile compounds in lychee wine fermented with Saccharomyces cerevisiae MERIT.ferm

“…This indicated that the lychee juice was not deficient in nitrogen. These results were in agreement with some studies which showed that nitrogen supplementation in the form of amino acids (individually or mixture) did not have any effect on the rates of fermentation and the concentration of ethanol produced (Garde-Cerdan and AncinAzpilicueta, 2008; Lee et al, 2011Lee et al, , 2013. However, these data must be interpreted with caution and evaluated in relation to the nitrogen status of the juice.…”

“…Isocratic elution was performed for the sugars using a mobile phase consisting of acetonitrile and water (80:20 v/v) at a flow rate of 1.4 mL/min at 40°C with the methods of Lee et al (2013). Separation of glycerol was done using the same mobile phase at a flow rate of 0.5 mL/min at 30°C.…”

“…Supplementation with specific amino acids (especially if added singly) may have targeted effects (Trinh et al, 2010;Lee et al, 2011Lee et al, , 2013, relative to the generic effects of adding ammonium or mixed amino acids described above. Therefore, it would be of interest to examine the impact of addition of specific amino acids on the evolution of volatile compounds in lychee wines, which has not been studied in lychee wine fermentation.…”

Synergistic Effects of Branched-chain Amino Acids and Phenylalanine Addition on Major Volatile Compounds in Wine during Alcoholic Fermentation

“…Generally, the formation of higher alcohols and their corresponding acetate esters is directly proportional to the quantity of amino acids added to the juice (Trinh et al, 2010;Lee et al, 2013). As reported by Chen et al (2014), supplementation of lychee juice with Phe resulted in significantly higher amounts of 2-phenylethyl alcohol, 2-phenylethyl acetate, 2-phenylethyl isobutyrate and 2-phenylethyl hexanoate.…”

“…the presence of BCAAs could attenuate the increased magnitude of 2-phenylethyl acetate caused by Phe addition. The level of 2-phenylethyl acetate was directly proportional to the quantity of Phe added to the must, and thus the increase in 2-phenylethanol accumulation (Lee et al, 2013). As a result, the reduction of 2-phenylethyl acetate in the mixed addition wines could be due to the lower level of 2-phenylethanol produced.…”