{"title":"The influence of two yeast strains on fermentation and flavour composition of cider","authors":"Hasan Tangüler, Hüseyin Erten","doi":"10.1002/ffj.3693","DOIUrl":null,"url":null,"abstract":"<p>Two commercial dry strains of <i>Saccharomyces cerevisiae</i> and their different inoculum levels were used to carry out cider fermentation to assess their impact on the quality and volatile flavour composition of cider. Analyses indicated that the composition and production of flavour compounds of ciders are generally significantly affected by the strains and inoculation levels. Additionally, the Uvaferm CM strain produced the lowest amount of relative and total flavour compounds compared to Actiflore PM. According to the PCA, differences in volatile components were observed in ciders obtained from both yeasts. While the 1st and 2nd concentrations of Actiflore PM yeast fall to the same region and the others to the different region, the 1st, 2nd and 3rd concentrations of the Uvaferm CM yeast are located in the same region and the others in the different region. It could be said that the Actiflore PM strain synthesizes compounds (such as ethyl alcohol, relative and total esters) that are effective on the quality of cider, the higher amount that Uvaferm CM. The data obtained can be useful for cider producers.</p>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":null,"pages":null},"PeriodicalIF":2.1000,"publicationDate":"2022-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"2","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Flavour and Fragrance Journal","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/ffj.3693","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 2
Abstract
Two commercial dry strains of Saccharomyces cerevisiae and their different inoculum levels were used to carry out cider fermentation to assess their impact on the quality and volatile flavour composition of cider. Analyses indicated that the composition and production of flavour compounds of ciders are generally significantly affected by the strains and inoculation levels. Additionally, the Uvaferm CM strain produced the lowest amount of relative and total flavour compounds compared to Actiflore PM. According to the PCA, differences in volatile components were observed in ciders obtained from both yeasts. While the 1st and 2nd concentrations of Actiflore PM yeast fall to the same region and the others to the different region, the 1st, 2nd and 3rd concentrations of the Uvaferm CM yeast are located in the same region and the others in the different region. It could be said that the Actiflore PM strain synthesizes compounds (such as ethyl alcohol, relative and total esters) that are effective on the quality of cider, the higher amount that Uvaferm CM. The data obtained can be useful for cider producers.
期刊介绍：
Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation.
The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.
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