Elucidating fermentation characteristics, key volatile compounds, and safety evaluations of whey permeate-derived alcoholic beverages

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience Pub Date : 2025-03-27 DOI:10.1016/j.fbio.2025.106448

Munkh-Amgalan Gantumur , Narantuya Sukhbaatar , Akhunzada Bilawal , Javzan Gankhuyag , Chenzhe Gao , Enkhtsetseg Enkhtuya , Zhanmei Jiang , Juquan Jiang

{"title":"Elucidating fermentation characteristics, key volatile compounds, and safety evaluations of whey permeate-derived alcoholic beverages","authors":"Munkh-Amgalan Gantumur , Narantuya Sukhbaatar , Akhunzada Bilawal , Javzan Gankhuyag , Chenzhe Gao , Enkhtsetseg Enkhtuya , Zhanmei Jiang , Juquan Jiang","doi":"10.1016/j.fbio.2025.106448","DOIUrl":null,"url":null,"abstract":"<div><div>This study demonstrates the valorization of whey permeate into a valuable bioresource for the development of sustainable and innovative solutions in premium alcoholic beverages. Fermentation parameters underscored the significant impact of varying processing methods on the overall quality and organoleptic characteristics of whey-based spirits. Twelve major volatile compounds across seven samples showed varied profiles within well below legal limits, with total concentrations between 1422.67 and 2670.69 mg/L. Notably, methanol and furfural concentrations were virtually undetectable and ratios of isoamyl to isobutyl alcohol varied from 1.11 to 1.47, and isobutyl to 1-propanol generally exceeded one. Among the 52 detected minor volatile compounds, esters and alcohols predominated, accompanied by acids, aldehydes, and ketones, each contributing uniquely to the resulting quality and complex sensory characteristics. The results indicate a promising avenue for crafting novel beverages with significantly enhanced ethanol yields, improved quality and refined organoleptic characteristics through optimized moderate supplementation and concentration of whey permeate fermentation.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106448"},"PeriodicalIF":4.8000,"publicationDate":"2025-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Bioscience","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2212429225006248","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

This study demonstrates the valorization of whey permeate into a valuable bioresource for the development of sustainable and innovative solutions in premium alcoholic beverages. Fermentation parameters underscored the significant impact of varying processing methods on the overall quality and organoleptic characteristics of whey-based spirits. Twelve major volatile compounds across seven samples showed varied profiles within well below legal limits, with total concentrations between 1422.67 and 2670.69 mg/L. Notably, methanol and furfural concentrations were virtually undetectable and ratios of isoamyl to isobutyl alcohol varied from 1.11 to 1.47, and isobutyl to 1-propanol generally exceeded one. Among the 52 detected minor volatile compounds, esters and alcohols predominated, accompanied by acids, aldehydes, and ketones, each contributing uniquely to the resulting quality and complex sensory characteristics. The results indicate a promising avenue for crafting novel beverages with significantly enhanced ethanol yields, improved quality and refined organoleptic characteristics through optimized moderate supplementation and concentration of whey permeate fermentation.

Abstract Image

查看原文本刊更多论文

这项研究表明，乳清渗透物是一种宝贵的生物资源，可用于开发优质酒精饮料的可持续创新解决方案。发酵参数凸显了不同加工方法对乳清基烈酒整体质量和感官特征的重大影响。七个样品中的十二种主要挥发性化合物显示出不同的特征，总浓度在 1422.67 至 2670.69 毫克/升之间，远低于法定限值。值得注意的是，甲醇和糠醛的浓度几乎检测不到，异戊醇与异丁醇的比率从 1.11 到 1.47 不等，异丁醇与 1-丙醇的比率一般超过 1。在检测到的 52 种次要挥发性化合物中，酯类和醇类占主导地位，此外还有酸、醛和酮类，它们对所产生的质量和复杂的感官特性都有独特的贡献。研究结果表明，通过优化乳清渗透物发酵的适度补充和浓度，有望制作出乙醇产量显著提高、质量更好、感官特性更佳的新型饮料。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry

CiteScore

6.40

自引率

5.80%

发文量

671

审稿时长

27 days

期刊介绍： Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.