scholarly journals Analyzing the minor volatilome of Torulaspora delbrueckii in an alcoholic fermentation

2021 ◽  
Author(s):  
Minami Ogawa ◽  
Florin Vararu ◽  
Jaime Moreno-Garcia ◽  
Juan Carlos Mauricio ◽  
Juan Moreno ◽  
...  
Keyword(s):  
Fruits And Vegetables ◽  
Alcoholic Fermentation ◽  
Yeast Species ◽  
Consumer Preference ◽  
Isoamyl Acetate ◽  
Stir Bar Sorptive Extraction ◽  
Alcoholic Beverages ◽  
Torulaspora Delbrueckii ◽  
Flame Ionization ◽  
Sorptive Extraction

AbstractTorulaspora delbrueckii is an emerging yeast species in the beverage and food industry that is suitable for alcoholic fermentation and to improve the organoleptic quality of wine, beer, mead, and other beverages. Modern consumer preference toward new flavors and products drives the application of T. delbrueckii to ferment less traditional fruits and vegetables. Thus, it has become increasingly relevant to define those metabolites produced in minute quantities by T. delbrueckii, because they may have an impact when producing these new alcoholic beverages. In this study, we have identified metabolites of T. delbrueckii and have compared them with those of Saccharomyces cerevisiae in a controlled setting with a synthetic, high glucose medium using gas chromatography coupled to flame ionization detector (GC–FID) and stir bar sorptive extraction (SBSE) with GC coupled to mass spectrometry (MS). Results showed that T. delbrueckii produced metabolites with higher changes in odor activity complexes than S. cerevisiae: ethyl propanoate, 1,1-diethoxyethane, ethyl isobutyrate, ethyl butyrate, isoamyl acetate, ethyl heptanoate, nonanal, and decanal. We also report seven metabolites detected for the first time in T. delbrueckii. This datum serves to expand the knowledge of T. delbrueckii performance and shows that application of this yeast species is more suitable to a wide array of beverage producers.

Occurrence and Distribution of 2-Butanol, 1-Butanol, 1-Pentanol, and 1-Hexanol in Distilled Alcoholic Beverages

1977 ◽  
Vol 60 (2) ◽  
pp. 297-301
Author(s):  
John H Barnett ◽  
Joanne R Einsmann
Keyword(s):  
Methyl Acetate ◽  
Alcoholic Beverage ◽  
Isoamyl Alcohol ◽  
Isoamyl Acetate ◽  
Alcoholic Beverages ◽  
Chromatographic System ◽  
Isobutyl Alcohol ◽  
Flame Ionization ◽  
Liquid Chromatographic ◽  
Ionization Detectors

Abstract A survey was made of the distribution of 2-butanol, 1-butanol, 1-pentanol, and 1-hexanol in 198 brands of distilled alcoholic beverages. The principal concern of this study was to determine the applicability of any of the 4 congeners studied to be used as parameters in alcoholic beverage characterization. 1-Pentanol has very narrow use, because it occurred significantly in only 1 brand. 1-Butanol and 2-butanol show intermediate possibilities. 1-Hexanol had wide distributions, and was judged best of the 4 as a parameter. A distinction was shown between 2 brands, similar in other parameters, on the basis of the 1-hexanol content of each. In a 7-year survey, 1-hexanol was consistently characteristic for a single brand. All analyses were done using dual columns, dual flame ionization detectors in a gas-liquid chromatographic system, employing temperature programming from 50 to 150°C. Columns contained 2% Carbowax 20M, 3% Carbowax 1500, and 1% mineral oil on 45—60 mesh Chromosorb G. In addition to the 4 congeners mentioned, the following are also separated by this procedure: acetaldehyde, methyl acetate, ethyl acetate, methanol, 1-propanol, isobutyl alcohol, isoamyl acetate, isoamyl alcohol, hexyl acetate, ethyl caprylate, and 2-furfural.

scholarly journals Minor Volatile Compounds Profiles of ‘Aligoté’ Wines Fermented with Different Yeast Strains

2015 ◽  
Vol 7 (1) ◽  
pp. 123-128 ◽  
Author(s):  
Florin VARARU ◽  
Jaime MORENO-GARCIA ◽  
Juan MORENO ◽  
Marius NICULAUA ◽  
Bogdan NECHITA ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Yeast Strain ◽  
Alcoholic Fermentation ◽  
Aroma Compounds ◽  
Stir Bar Sorptive Extraction ◽  
Gas Chromatography Mass Spectrometry ◽  
Sensorial Analysis ◽  
Sorptive Extraction ◽  
Yeast Strains ◽  
Finger Printing

The aroma of wine can be classified accordingly to its origin, in varietal aroma, pre-fermentative aroma, fermentative aroma and post-fermentative aroma. Although a number of flavor components are found in the original grape, the dominant and major compounds contributing to white wines are formed during alcoholic fermentation, in concordance with the yeast strain used. In order to highlight the influence of the yeast strain to the aroma composition of wines, wine samples from ‘Aligoté’ grape variety made with 8 different yeast strains were subjected to stir bar sorptive extraction-gas chromatography-mass spectrometry (SBSE-GC-MS) analyses. Also, a sensorial analysis of the studied wines was performed by a tasting panel consisting of 15 tasters. 38 minor volatile compounds were quantified by SBSE-GC-MS technique. Different concentration of the same compound and different aroma compounds were identified and quantified in wines obtained with different yeast strains. A wine finger printing was obtained by multivariate data analyses of aroma compounds grouped by chemical families. The analytical and sensorial analysis of the wine samples confirms that there are differences in aroma composition of the wines made with different yeast strains.

scholarly journals The non-Saccharomyces yeast Pichia kluyveri for the production of aromatic volatile compounds in alcoholic fermentation

2020 ◽  
Author(s):  
Andrés Méndez-Zamora ◽  
Daniel Oswaldo Gutiérrez-Avendaño ◽  
Melchor Arellano-Plaza ◽  
Francisco Javier De la Torre González ◽  
Iliana Barrera-Martínez ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Alcoholic Fermentation ◽  
Culture Media ◽  
Principal Component ◽  
Isoamyl Acetate ◽  
Alcoholic Beverages ◽  
Agave Tequilana ◽  
Pichia Kluyveri ◽  
The Impact ◽  
Saccharomyces Yeasts

ABSTRACT Alcoholic fermentation is influenced by yeast strain, culture media, substrate concentration, and fermentation conditions, which contribute to taste and aroma. Some non-Saccharomyces yeasts are recognized as volatile compounds producers that enrich aromatic profile of alcoholic beverages. In this work, 21 strains of Pichia kluyveri, isolated from different fermentative processes and regions were evaluated. A principal component analysis (PCA) showed statistical differences between strains mainly associated with the variety and concentration of the compounds produced. From the PCA, two strains (PK1 and PK8) with the best volatile compound's production were selected to evaluate the impact of culture media (M12 medium and Agave tequilana juice), stirring speeds (100 and 250 rpm) and temperatures (20, 25 and 30°C). Increased esters production was observed at 250 rpm. Greatest effect in alcohols and esters production was found with A. tequilana, identifying PK1 as higher alcohols producer, and PK8 as better esters producer. Regarding temperature, PK1 increased ester production with decreased fermentation temperature. PK8 presented maximum levels of ethyl acetate and ethyl dodecanoate at 20°C, finally isoamyl acetate increased its production at 30°C. Therefore, P. kluyveri strains are of great interest to produce different aromatic profiles which are affected by factors including medium, agitation and temperature.

Sign in / Sign up

Export Citation Format

Share Document