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Food Science and Biotechnology
→ Food Science and Biotechnology 2019 ; 28(3): 657-667
Evaluation of the volatile profile of wax apple (Syzygium samarangense) wines fermented with different commercial Saccharomyces cerevisiae strains
Xue Lin1, Xiaoping Hu1, Wuyang Wu1, Sixin Liu2, Congfa Li1
1College of Food Science and Technology, Hainan University, Haikou 570228, Hainan, People’s Republic of China, 2College of Materials and Chemical Engineering, Hainan University, Haikou 570228, Hainan, People’s Republic of China
ABSTRACT
The effect of four commercial Saccharomyces cerevisiae strains (D254, VIC, BV818, and RV100) on the volatile profile of wax apple (Syzygium samarangense) wine was investigated in this study. Alcohols and esters were the most two abundant groups of identified volatiles in wax apple wines. However, different S. cerevisiae strains possess various capacities in releasing/synthesizing volatiles with varied mRNA levels of genes involved in volatiles metabolism during wax apple wine fermentation. VIC, which yielded the highest total concentration of volatiles and largest number of volatiles with odor activity value (OAV)[1, could be used as a starter culture to produce wax apple wine characterized with intense aroma. D254 and RV100, which produced the greatest variety of volatiles and scored the highest in global aroma, respectively, could be used to enhance the wine complexity. Four wax apple wines could be differentiated by their main volatile compounds.
KEYWORD
Saccharomyces cerevisiae, Volatile compound, Fruit wine, Wax apple, Fermentation
Food Science and Biotechnology 2019 ; 28(3): 657-667
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