比较用酿酒酵母和不同非酿酒酵母发酵的低酒精度梨饮料的挥发性化合物和感官特征

IF 4.5 1区农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food microbiology Pub Date : 2024-07-16 DOI:10.1016/j.fm.2024.104600

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引用次数: 0

摘要

本研究旨在评估酿酒酵母菌和不同的非酿酒酵母菌（贝氏酵母菌、汉森酵母菌和胭脂酵母菌）对用库尔勒、莱阳和滨州三种梨汁发酵的低酒精梨饮料的挥发性化合物和感官特性的影响。结果表明，这三种梨汁都是有利于酵母菌生长的基质。与酿酒酵母相比，非酿酒酵母具有更高的乙酸酯生产能力，从而显著提高了饮料的感官复杂性。PCA 和感官分析表明，与酵母菌种相比，梨品种对发酵饮料的关键挥发性成分和香气特征的影响更大。CA 结果表明，不同的酵母菌株适合特定梨汁品种的发酵。

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Comparison of volatile compounds and sensory profiles of low-alcohol pear beverages fermented with Saccharomyces cerevisiae and different non-Saccharomyces cerevisiae

This study aimed to assess the impact of Saccharomyces cerevisiae and different non-Saccharomyces cerevisiae (Zygosaccharomyces bailii, Hanseniaspora opuntiae and Zygosaccharomyces rouxii) on the volatile compounds and sensory properties of low-alcohol pear beverages fermented from three varieties of pear juices (Korla, Laiyang and Binzhou). Results showed that all three pear juices were favorable matrices for yeasts growth. Non-Saccharomyces cerevisiae exhibited a higher capacity for acetate ester production compared to Saccharomyces cerevisiae, resulting in a significant enhancement in sensory complexity of the beverages. PCA and sensory analysis demonstrated that pear varieties exerted a stronger influence on the crucial volatile components and aroma characteristics of the fermented beverages compared to the yeast species. CA results showed different yeast strains exhibited suitability for the fermentation of specific pear juice varieties.

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来源期刊

Food microbiology 工程技术-生物工程与应用微生物

CiteScore

11.30

自引率

3.80%

发文量

179

审稿时长

44 days

期刊介绍： Food Microbiology publishes original research articles, short communications, review papers, letters, news items and book reviews dealing with all aspects of the microbiology of foods. The editors aim to publish manuscripts of the highest quality which are both relevant and applicable to the broad field covered by the journal. Studies must be novel, have a clear connection to food microbiology, and be of general interest to the international community of food microbiologists. The editors make every effort to ensure rapid and fair reviews, resulting in timely publication of accepted manuscripts.