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Volatile Compounds in Fermented Foods and Beverages: Formation, Release, Analysis and Sensory Properties

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A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Flavours and Fragrances".

Deadline for manuscript submissions: closed (31 December 2021) | Viewed by 47052

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Special Issue Editors

Dr. Franco Biasioli

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Guest Editor

Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all’Adige, Italy
Interests: mass spectrometry; sensory analysis; data mining, volatile organic compounds; direct injection, kinetics; fingerprinting
Special Issues, Collections and Topics in MDPI journals

Dr. Vittorio Capozzi

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Guest Editor

DAFNE Department, University of Foggia, Foggia, Italy
Interests: fermentation; direct injection mass spectrometry; bioprocess; microbes; volatilomics; food biotechnology
Special Issues, Collections and Topics in MDPI journals

Dr. Iuliia Khomenko

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Guest Editor

Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010 San Michele all’Adige, Italy
Interests: mass spectrometry; statistical learning; machine learning; data clustering; data mining; analytical chemistry; agro-food quality; volatile organic compounds; proton transfer reaction-time of flight-mass spectrometer (PTR-TOF-MS); bio-monitoring

Dr. Luigimaria Borruso

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Guest Editor

Free University of Bozen/Bolzano
Interests: bacterial and fungal ecology; molecular ecology; metagenomic; metabarcoding; food fermentation; “omics” approaches; eDNA; antibiotic resistance; microbial inter-kingdom interactions in plants

Dr. Patrick Silcock

E-Mail Website1 Website2
Guest Editor

Department of Food Science, University of Otago, 9054 Dunedin, New Zealand
Interests: mass spectrometry; sensory analysis; data mining; volatile organic compounds; direct injection; kinetics; fingerprinting
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Approximately one-third of foods and beverages produced for human consumption worldwide are based on fermented matrices: fermented cereals, fermented vegetables, fermented legumes, fermented roots/tubers, fermented milk products, fermented meat products, fermented fish products, and alcoholic beverages. Volatile organic compounds (VOCs) represent a heterogeneous class of molecules with a role in food science and technology, and fermentation in particular, that can hardly be underestimated.

First of all, they contribute to shaping food quality, being involved in all phases of the tasting process: odour, flavour, and aftertaste. Secondly, VOCs are probes that can be used for the non-invasive and rapid monitoring of fermentation and/or for the screening of a large collection of microorganisms. They also provide optimum tools for quality/process control in the agroindustry or for looking for new flavouring starter cultures.

Despite the relevance of VOCs in fermentation, many fundamental and technological questions are still open, from the implementation of optimal analytical tools for their monitoring to the comprehension and modulation of their role in the formation of the perceived sensory quality of fermented products.

This Special Issue on the formation, release, analysis, and sensory impact of flavor compounds in fermented foods and beverages is a unique opportunity to collect contributions from different fields related to this multifaceted topic.

Considering your outstanding contribution to the field, we cordially invite you to submit a high-quality review or original research paper to this Special Issue of Molecules.

Dr. Franco Biasioli
Dr. Vittorio Capozzi
Dr. Iuliia Khomenko
Dr. Luigimaria Borruso
Assoc. Prof. Dr. Patrick Silcock
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Molecules is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2700 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

rapid tools for fermentation monitoring
analytics of fermentation VOCs
bacteria
yeasts
beverage fermentations
bio-monitoring
food environment
food fermentations
food quality and safety
omics approaches
oral processing
rapid methods in fermentation control
sensory quality
starter cultures
omics approaches
volatilome
metataxonomic and metagenomic

Published Papers (13 papers)

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Research

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17 pages, 698 KiB

Open AccessArticle

Influence of Must Clarification Technique on the Volatile Composition of Albariño and Treixadura Wines

by Iván Vázquez-Pateiro, José Manuel Mirás-Avalos and Elena Falqué

Molecules 2022, 27(3), 810; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules27030810 - 26 Jan 2022

Cited by 2 | Viewed by 2314

Abstract

Clarification of the musts is carried out to remove particles that cause turbidity, oxidizable polyphenols, and eliminate excess of proteins. However, an excessive clarification of the musts can lead to the reduction of volatile compound concentrations and, as a consequence, modify the sensorial properties of the wines. Therefore, in this study, the influence of two pre-fermentation clarification techniques (static settling and flotation) on the concentrations of volatile compounds has been assessed in Albariño and Treixadura wines. Fermentations were performed at an industrial scale. Volatile compounds have been identified and quantified by gas chromatography (FID and mass spectrometry detection) and expert panelists assessed the sensory properties of the final wines. The results showed effects of the clarification techniques on the volatile composition of wines from both varieties. Flotation significantly increased the concentrations of benzyl alcohol in Treixadura wines, whereas this technique increased the concentration of 1-hexanol, octanoic acid, and furfural in Albariño wines, but without exceeding the corresponding perception thresholds. Panelists tended to score higher the wines coming from flotation, which, together with the shorter application time, makes this technique suitable for clarifying the musts of these two white varieties. Full article

(This article belongs to the Special Issue Volatile Compounds in Fermented Foods and Beverages: Formation, Release, Analysis and Sensory Properties)

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15 pages, 1751 KiB

Open AccessArticle

Assessment of Staling Aldehydes in Lager Beer under Maritime Transport and Storage Conditions

by Dayana Aguiar, Ana C. Pereira and José C. Marques

Molecules 2022, 27(3), 600; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules27030600 - 18 Jan 2022

Cited by 3 | Viewed by 1656

Abstract

Beer flavor stability is greatly influenced by external temperature, vibrations, and longer delivery times. The present study assessed the impact of transport and storage conditions on staling aldehyde evolution in lager beers across five sample groups (fresh, transport, and storage simulation, and their controls), which differed in their bottle opening system (either crown cap or ring pull cap). Maritime transport conditions (45 days of travel, vibrations of 1.7 Hz, and warm temperatures (21–30 °C)) were simulated, together with storage time in a distributor’s warehouse (up to 75 days). The results revealed that the concentration of Strecker aldehydes increased more quickly after transport and storage simulation in beer bottles with the ring pull cap opening system, and the contents of 2-methylpropanal and 3-methylbutanal, in particular, were up to three times higher. Benzaldehyde content also increased significantly, by 33% on average, in these samples. Hexanal was only found in beers with a ring pull cap that underwent transport simulation. Further storage after transport simulation significantly reduced the content of 2-methylpropanal, 3-methylbutanal, and hexanal, by 73%, 57%, and 43%, respectively, suggesting the formation of a bound state. 5-hydroxymethylfurfural was continuously increased by 78.5% and 40.5% after the Transport and Transport & Storage simulations, respectively. Transport conditions lead to a slight increase, of 0.6 EBC units, in beer color. Full article

(This article belongs to the Special Issue Volatile Compounds in Fermented Foods and Beverages: Formation, Release, Analysis and Sensory Properties)

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20 pages, 2572 KiB

Open AccessArticle

The Effect of Sound Frequency and Intensity on Yeast Growth, Fermentation Performance and Volatile Composition of Beer

by Parise Adadi, Alastair Harris, Phil Bremer, Patrick Silcock, Austen R. D. Ganley, Andrew G. Jeffs and Graham T. Eyres

Molecules 2021, 26(23), 7239; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules26237239 - 29 Nov 2021

Cited by 5 | Viewed by 3135

Abstract

This study investigated the impact of varying sound conditions (frequency and intensity) on yeast growth, fermentation performance and production of volatile organic compounds (VOCs) in beer. Fermentations were carried out in plastic bags suspended in large water-filled containers fitted with underwater speakers. Ferments were subjected to either 200–800 or 800–2000 Hz at 124 and 140 dB @ 20 µPa. Headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) was used to identify and measure the relative abundance of the VOCs produced. Sound treatment had significant effects on the number of viable yeast cells in suspension at 10 and 24 h (p < 0.05), with control (silence) samples having the highest cell numbers. For wort gravity, there were significant differences between treatments at 24 and 48 h, with the silence control showing the lowest density before all ferments converged to the same final gravity at 140 h. A total of 33 VOCs were identified in the beer samples, including twelve esters, nine alcohols, three acids, three aldehydes, and six hop-derived compounds. Only the abundance of some alcohols showed any consistent response to the sound treatments. These results show that the application of audible sound via underwater transmission to a beer fermentation elicited limited changes to wort gravity and VOCs during fermentation. Full article

(This article belongs to the Special Issue Volatile Compounds in Fermented Foods and Beverages: Formation, Release, Analysis and Sensory Properties)

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7 pages, 902 KiB

Open AccessCommunication

New Precursors to 3-Sulfanylhexan-1-ol? Investigating the Keto–Enol Tautomerism of 3-S-Glutathionylhexanal

by Jennifer R. Muhl, Lisa I. Pilkington and Rebecca C. Deed

Molecules 2021, 26(14), 4261; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules26144261 - 14 Jul 2021

Cited by 3 | Viewed by 1771

Abstract

The volatile thiol compound 3-sulfanylhexan-1-ol (3SH) is a key impact odorant of white wines such as Sauvignon Blanc. 3SH is produced during fermentation by metabolism of non-volatile precursors such as 3-S-gluthathionylhexanal (glut-3SH-al). The biogenesis of 3SH is not fully understood, and the role of glut-3SH-al in this pathway is yet to be elucidated. The aldehyde functional group of glut-3SH-al is known to make this compound more reactive than other precursors to 3SH, and we are reporting for the first time that glut-3SH-al can exist in both keto and enol forms in aqueous solutions. At wine typical pH (~3.5), glut-3SH-al exists predominantly as the enol form. The dominance of the enol form over the keto form has implications in terms of potential consumption/conversion of glut-3SH-al by previously unidentified pathways. Therefore, this work will aid in the further elucidation of the role of glut-3SH-al towards 3SH formation in wine, with significant implications for the study and analysis of analogous compounds. Full article

(This article belongs to the Special Issue Volatile Compounds in Fermented Foods and Beverages: Formation, Release, Analysis and Sensory Properties)

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12 pages, 880 KiB

Open AccessArticle

How Climatic Seasons of the Amazon Biome Affect the Aromatic and Bioactive Profiles of Fermented and Dried Cocoa Beans?

by Daniela Pinheiro Gaspar, Gilson Celso Albuquerque Chagas Junior, Eloisa Helena de Aguiar Andrade, Lidiane Diniz do Nascimento, Renan Campos Chisté, Nelson Rosa Ferreira, Luiza Helena da Silva Martins and Alessandra Santos Lopes

Molecules 2021, 26(13), 3759; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules26133759 - 22 Jun 2021

Cited by 4 | Viewed by 2551

Abstract

In addition to the vast diversity of fauna and flora, the Brazilian Amazon has different climatic periods characterized by periods with greater and lesser rainfall. The main objective of this research was to verify the influence of climatic seasons in the Brazilian Amazon (northeast of Pará state) concerning the aromatic and bioactive profiles of fermented and dried cocoa seeds. About 200 kg of seeds was fermented using specific protocols of local producers. Physicochemical analyzes (total titratable acidity, pH, total phenolic compounds, quantification of monomeric phenolics and methylxanthines) and volatile compounds by GC-MS were carried out. We observed that: in the summer, the highest levels of aldehydes were identified, such as benzaldehyde (6.34%) and phenylacetaldehyde (36.73%), related to the fermented cocoa and honey aromas, respectively; and a total of 27.89% of this same class was identified during winter. There were significant differences (p ≤ 0.05, Tukey test) in the profile of bioactive compounds (catechin, epicatechin, caffeine, and theobromine), being higher in fermented almonds in winter. This study indicates that the climatic seasons in the Amazon affect the aromatic and bioactive profiles and could produce a new identity standard (summer and winter Amazon) for the cocoa almonds and their products. Full article

(This article belongs to the Special Issue Volatile Compounds in Fermented Foods and Beverages: Formation, Release, Analysis and Sensory Properties)

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28 pages, 860 KiB

Open AccessArticle

Two Sides to One Story—Aroma Chemical and Sensory Signature of Lugana and Verdicchio Wines

by Davide Slaghenaufi, Giovanni Luzzini, Jessica Samaniego Solis, Filippo Forte and Maurizio Ugliano

Molecules 2021, 26(8), 2127; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules26082127 - 07 Apr 2021

Cited by 11 | Viewed by 2475

Abstract

Lugana and Verdicchio are two Italian white wines with a Protected Designation of Origin (PDO) label. These two wine types are produced in different regions using the same grape variety. The aim of this work is to investigate the existence of volatile chemical markers that could help to elucidate differences between Lugana and Verdicchio wines both at chemical and sensory levels. Thirteen commercial wine samples were analyzed by Gas Chromatography-Mass Spectrometry (GC-MS), and 76 volatile compounds were identified and quantified. Verdicchio and Lugana had been differentiated on the basis of 19 free and glycosidically bound compounds belonging to the chemical classes of terpenes, benzenoids, higher alcohols, C₆ alcohols and norisoprenoids. Samples were assessed by means of a sorting task sensory analysis, resulting in two clusters formed. These results suggested the existence of 2 product types with specific sensory spaces that can be related, to a good extend, to Verdicchio and Lugana wines. Cluster 1 was composed of six wines, 4 of which were Lugana, while Cluster 2 was formed of 7 wines, 5 of which were Verdicchio. The first cluster was described as “fruity”, and “fresh/minty”, while the second as “fermentative” and “spicy”. An attempt was made to relate analytical and sensory data, the results showed that damascenone and the sum of 3 of esters the ethyl hexanoate, ethyl octanoate and isoamyl acetate, was characterizing Cluster 1. These results highlighted the primary importance of geographical origin to the volatile composition and perceived aroma of Lugana and Verdicchio wines. Full article

(This article belongs to the Special Issue Volatile Compounds in Fermented Foods and Beverages: Formation, Release, Analysis and Sensory Properties)

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13 pages, 3205 KiB

Open AccessArticle

Effects of Various Rice-Based Raw Materials on Enhancement of Volatile Aromatic Compounds in Monascus Vinegar

by Xi Yuan, Xiaoyuan Chen, Muhammad Safiullah Virk, Yinglun Ma and Fusheng Chen

Molecules 2021, 26(3), 687; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules26030687 - 28 Jan 2021

Cited by 3 | Viewed by 2049

Abstract

Monascus vinegar (MV), during whose brewing process Monascus spp. and polished rice (PR) are normally used as the starter and the raw material, respectively, is one of the traditional vinegars in China. In this study, the effects of three raw materials, including PR, unhusked rice (UR), and germinated UR (GR), on MV volatile compounds have been investigated. The results revealed that MV of GR (GMV), and its intermediate Monascus wine (GMW), exhibited the highest amount of aroma, not only in the concentrations but also in the varieties of the aromatic compounds mainly contributing to the final fragrance. Especially after three years of aging, the contents of benzaldehyde and furfural in GMV could reach to 13.93% and 0.57%, respectively, both of which can coordinate synergistically on enhancing the aroma. We also found that the filtering efficiency was significantly improved when UR and GR were applied as the raw materials, respectively. Therefore, GR might be more suitable raw materials for MV. Full article

(This article belongs to the Special Issue Volatile Compounds in Fermented Foods and Beverages: Formation, Release, Analysis and Sensory Properties)

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11 pages, 1116 KiB

Open AccessCommunication

Profile of Volatile Compounds of On-Farm Fermented and Dried Cocoa Beans Inoculated with Saccharomyces cerevisiae KY794742 and Pichia kudriavzevii KY794725

by Gilson Celso Albuquerque Chagas Junior, Nelson Rosa Ferreira, Eloisa Helena de Aguiar Andrade, Lidiane Diniz do Nascimento, Francilia Campos de Siqueira and Alessandra Santos Lopes

Molecules 2021, 26(2), 344; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules26020344 - 11 Jan 2021

Cited by 21 | Viewed by 2985

Abstract

This study aimed to identify the volatile compounds in the fermented and dried cocoa beans conducted with three distinct inoculants of yeast species due to their high fermentative capacity: Saccharomyces cerevisiae, Pichia kudriavzevii, the mixture in equal proportions 1:1 of both species, and a control fermentation (with no inoculum application). Three starter cultures of yeasts, previously isolated and identified in cocoa fermentation in the municipality of Tomé-Açu, Pará state, Brazil. The seeds with pulp were removed manually and placed in wooden boxes for the fermentation process that lasted from 6 to 7 days. On the last day of fermentation, the almonds were packaged properly and placed to dry (36 °C), followed by preparation for the analysis of volatile compounds by GC-MS technique. In addition to the control fermentation, a high capacity for the formation of desirable compounds in chocolate by the inoculants with P. kudriavzevii was observed, which was confirmed through multivariate analyses, classifying these almonds with the highest content of aldehydes, esters, ketones and alcohols and low concentration of off-flavours. We conclude that the addition of mixed culture starter can be an excellent alternative for cocoa producers, suggesting obtaining cocoa beans with desirable characteristics for chocolate production, as well as creating a product identity for the producing region. Full article

(This article belongs to the Special Issue Volatile Compounds in Fermented Foods and Beverages: Formation, Release, Analysis and Sensory Properties)

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17 pages, 1896 KiB

Open AccessArticle

A Comprehensive Study of the Impacts of Oat β-Glucan and Bacterial Curdlan on the Activity of Commercial Starter Culture in Yogurt

by Marek Aljewicz, Małgorzata Majcher and Beata Nalepa

Molecules 2020, 25(22), 5411; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules25225411 - 19 Nov 2020

Cited by 10 | Viewed by 2284

Abstract

This study provides important information about the impacts of various levels of oat (OBG) and bacterial (curdlan) β-glucan and fat contents in milk on survivability and metabolism of yogurt starter cultures. The results show that addition of β-glucans in the concentration higher than 0.25% reduced starter bacterial counts during storage and prolonged the milk acidification process. A significant increase in lactose consumption by starter cultures was noted in the yogurt samples with OBG addition up to 0.75%. The highest (by 567% on average) increase in lactic acid content was noted in the control yogurts. Whereas the lowest (by 351%) increase in lactic acid content was noted in yogurts with OBG. After 28-day storage, the acetic aldehyde content was significantly influenced by fat content, type and addition level of polysaccharide. A higher increase in acetoin content was noted in samples with 0.25% than in samples with 1% of polysaccharides. In turn, significantly lower increases in diacetyl and 2,3-pentanedione contents were observed in the yogurt samples with OBG than in these with curdlan, with diacetyl production increase along with the higher concentration of the polysaccharide. The addition of OBG and curdlan to milk contributed to differences in the starter culture metabolism, consequently, in the milk acidification dynamics. Full article

(This article belongs to the Special Issue Volatile Compounds in Fermented Foods and Beverages: Formation, Release, Analysis and Sensory Properties)

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11 pages, 1319 KiB

Open AccessArticle

Monitoring Hydroxycinnamic Acid Decarboxylation by Lactic Acid Bacteria Using High-Throughput UV-Vis Spectroscopy

by Gonzalo Miyagusuku-Cruzado, Israel García-Cano, Diana Rocha-Mendoza, Rafael Jiménez-Flores and M. Monica Giusti

Molecules 2020, 25(14), 3142; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules25143142 - 09 Jul 2020

Cited by 14 | Viewed by 4385

Abstract

Hydroxycinnamic acid (HCA) decarboxylation by lactic acid bacteria (LAB) results in the production of 4-vinylplenols with great impact on the sensorial characteristics of foods. The determination of LAB decarboxylating capabilities is key for optimal strain selection for food production. The activity of LAB strains from the Ohio State University—Parker Endowed Chair (OSU-PECh) collection potentially capable of synthesizing phenolic acid decarboxylase was evaluated after incubation with HCAs for 36 h at 32 °C. A high-throughput method for monitoring HCAs decarboxylation was developed based on hypsochromic shifts at pH 1.0. Out of 22 strains evaluated, only Enterococcus mundtii, Lactobacillus plantarum and Pediococcus pentosaceus were capable of decarboxylating all p-coumaric, caffeic and ferulic acids. Other strains only decarboxylated p-coumaric and caffeic acid (6), only p-coumaric acid (2) or only caffeic acid (1), while 10 strains did not decarboxylate any HCA. p-Coumaric acid had the highest conversion efficiency, followed by caffeic acid and lastly ferulic acid. Results were confirmed by HPLC-DAD-ESI-MS analyses, showing the conversion of HCAs into their 4-vinylphenol derivatives. This work can help improve the sensory characteristics of HCA-rich foods where fermentation with LAB was used during processing. Full article

(This article belongs to the Special Issue Volatile Compounds in Fermented Foods and Beverages: Formation, Release, Analysis and Sensory Properties)

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21 pages, 1100 KiB

Open AccessArticle

Saccharomyces bayanus Enhances Volatile Profile of Apple Brandies

by Magdalena Januszek, Paweł Satora, Łukasz Wajda and Tomasz Tarko

Molecules 2020, 25(14), 3127; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules25143127 - 08 Jul 2020

Cited by 11 | Viewed by 3368

Abstract

Qualitative and quantitative profiles of volatiles in alcoholic beverages depend mainly on the quality of raw materials, yeasts used for fermentation, and processing technique. Saccharomyces bayanus is a yeast species which is not commonly used for the production of alcoholic beverages, but it is able to produce volatiles that add desirable aroma. Since there is little information regarding the application of that microorganism for the production of apple brandies and how it affects volatile profile of finished products, we decided to address that issue. The aim of the study was to determine the impact of S. bayanus on the profile of volatile compounds and sensory properties of apple spirits obtained from three apple cultivars (Topaz, Rubin, and Elise) in comparison to spirits obtained from fermentation carried out spontaneously or with Saccharomyces cerevisiae. Obtained brandies were analysed using gas chromatography–flame ionization detector (GC–FID), solid phase microextraction–gas chromatography–mass spectrometry (SPME–GC–MS) and sensorially. In our study, brandies produced from musts fermented by S. bayanus demonstrated the highest concentration of ethyl esters and increased concentrations of isoamyl acetate, 2-phenylethyl acetate, ethyl palmitate and hexanol. Moreover, our results support the hypothesis that non-Saccharomyces yeasts which are present during spontaneous fermentation and demonstrate higher β-glucosidase activities enhance aroma of alcoholic beverages through releasing aroma compounds from glycosidic forms, e.g., α-phellandrene, (E)-β-fanesene, (Z,E)-α-farnesene, α-farnesene, and farnesol. Considering results obtained in sensory analysis, we proved that S. bayanus is suitable for the production of apple brandies, improving their flavour. Brandies obtained from musts fermented by S. bayanus obtained the highest average range for “overall note” parameter in sensory analysis. Full article

(This article belongs to the Special Issue Volatile Compounds in Fermented Foods and Beverages: Formation, Release, Analysis and Sensory Properties)

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Review

Jump to: Research

21 pages, 543 KiB

Open AccessReview

Yeast Fermentation at Low Temperatures: Adaptation to Changing Environmental Conditions and Formation of Volatile Compounds

by Wiktoria Liszkowska and Joanna Berlowska

Molecules 2021, 26(4), 1035; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules26041035 - 16 Feb 2021

Cited by 34 | Viewed by 7868

Abstract

Yeast plays a key role in the production of fermented foods and beverages, such as bread, wine, and other alcoholic beverages. They are able to produce and release from the fermentation environment large numbers of volatile organic compounds (VOCs). This is the reason for the great interest in the possibility of adapting these microorganisms to fermentation at reduced temperatures. By doing this, it would be possible to obtain better sensory profiles of the final products. It can reduce the addition of artificial flavors and enhancements to food products and influence other important factors of fermented food production. Here, we reviewed the genetic and physiological mechanisms by which yeasts adapt to low temperatures. Next, we discussed the importance of VOCs for the food industry, their biosynthesis, and the most common volatiles in fermented foods and described the beneficial impact of decreased temperature as a factor that contributes to improving the composition of the sensory profiles of fermented foods. Full article

(This article belongs to the Special Issue Volatile Compounds in Fermented Foods and Beverages: Formation, Release, Analysis and Sensory Properties)

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22 pages, 2553 KiB

Open AccessReview

Influence of Non-Saccharomyces on Wine Chemistry: A Focus on Aroma-Related Compounds

by Maria Tufariello, Mariagiovanna Fragasso, Joana Pico, Annarita Panighel, Simone Diego Castellarin, Riccardo Flamini and Francesco Grieco

Molecules 2021, 26(3), 644; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules26030644 - 26 Jan 2021

Cited by 76 | Viewed by 8115

Abstract

Wine fermentation processes are driven by complex microbial systems, which comprise eukaryotic and prokaryotic microorganisms that participate in several biochemical interactions with the must and wine chemicals and modulate the organoleptic properties of wine. Among these, yeasts play a fundamental role, since they carry out the alcoholic fermentation (AF), converting sugars to ethanol and CO₂ together with a wide range of volatile organic compounds. The contribution of Saccharomyces cerevisiae, the reference organism associated with AF, has been extensively studied. However, in the last decade, selected non-Saccharomyces strains received considerable commercial and oenological interest due to their specific pro-technological aptitudes and the positive influence on sensory quality. This review aims to highlight the inter-specific variability within the heterogeneous class of non-Saccharomyces in terms of synthesis and release of volatile organic compounds during controlled AF in wine. In particular, we reported findings on the presence of model non-Saccharomyces organisms, including Torulaspora delbrueckii, Hanseniaspora spp,Lachancea thermotolerans, Metschnikowia pulcherrima, Pichia spp. and Candida zemplinina, in combination with S. cerevisiae. The evidence is discussed from both basic and applicative scientific perspective. In particular, the oenological significance in different kind of wines has been underlined. Full article

(This article belongs to the Special Issue Volatile Compounds in Fermented Foods and Beverages: Formation, Release, Analysis and Sensory Properties)

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