{"title":"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","authors":"Zhe Zhang, Xin Wen, Xiaowen Chen, Xu Liu, Zhiyi Gao, Pengfei Bi, Wangsheng Sun, Shiqi Li, Jing Guo","doi":"10.1016/j.fm.2024.104600","DOIUrl":null,"url":null,"abstract":"<div><p>This study aimed to assess the impact of <em>Saccharomyces cerevisiae</em> and different non-<em>Saccharomyces cerevisiae</em> (<em>Zygosaccharomyces bailii</em>, <em>Hanseniaspora opuntiae</em> and <em>Zygosaccharomyces rouxii</em>) 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-<em>Saccharomyces cerevisiae</em> exhibited a higher capacity for acetate ester production compared to <em>Saccharomyces cerevisiae</em>, 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.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"124 ","pages":"Article 104600"},"PeriodicalIF":4.5000,"publicationDate":"2024-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Comparison of volatile compounds and sensory profiles of low-alcohol pear beverages fermented with Saccharomyces cerevisiae and different non-Saccharomyces cerevisiae\",\"authors\":\"Zhe Zhang, Xin Wen, Xiaowen Chen, Xu Liu, Zhiyi Gao, Pengfei Bi, Wangsheng Sun, Shiqi Li, Jing Guo\",\"doi\":\"10.1016/j.fm.2024.104600\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>This study aimed to assess the impact of <em>Saccharomyces cerevisiae</em> and different non-<em>Saccharomyces cerevisiae</em> (<em>Zygosaccharomyces bailii</em>, <em>Hanseniaspora opuntiae</em> and <em>Zygosaccharomyces rouxii</em>) 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-<em>Saccharomyces cerevisiae</em> exhibited a higher capacity for acetate ester production compared to <em>Saccharomyces cerevisiae</em>, 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.</p></div>\",\"PeriodicalId\":12399,\"journal\":{\"name\":\"Food microbiology\",\"volume\":\"124 \",\"pages\":\"Article 104600\"},\"PeriodicalIF\":4.5000,\"publicationDate\":\"2024-07-16\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food microbiology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0740002024001382\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"BIOTECHNOLOGY & APPLIED MICROBIOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food microbiology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0740002024001382","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}
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.
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.
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