Adding Flavor to Beverages with Non-Conventional Yeasts
Fungi produce a variety of volatile organic compounds (VOCs) during their primary and secondary metabolism. In the beverage industry, these volatiles contribute to the the flavor and aroma profile of the final products. We evaluated the fermentation ability and aroma profiles of non-conventional yea...
Ausführliche Beschreibung
Autor*in: |
Davide Ravasio [verfasserIn] Silvia Carlin [verfasserIn] Teun Boekhout [verfasserIn] Marizeth Groenewald [verfasserIn] Urska Vrhovsek [verfasserIn] Andrea Walther [verfasserIn] Jürgen Wendland [verfasserIn] |
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Format: |
E-Artikel |
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Sprache: |
Englisch |
Erschienen: |
2018 |
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Schlagwörter: |
solid-phase microextraction–gas chromatography/mass spectrometry (SPME–GC/MS) |
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Übergeordnetes Werk: |
In: Fermentation - MDPI AG, 2017, 4(2018), 1, p 15 |
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Übergeordnetes Werk: |
volume:4 ; year:2018 ; number:1, p 15 |
Links: |
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DOI / URN: |
10.3390/fermentation4010015 |
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Katalog-ID: |
DOAJ008628459 |
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10.3390/fermentation4010015 doi (DE-627)DOAJ008628459 (DE-599)DOAJ2d4c79b203fa4138bb3a6dae12dd3773 DE-627 ger DE-627 rakwb eng TP500-660 Davide Ravasio verfasserin aut Adding Flavor to Beverages with Non-Conventional Yeasts 2018 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Fungi produce a variety of volatile organic compounds (VOCs) during their primary and secondary metabolism. In the beverage industry, these volatiles contribute to the the flavor and aroma profile of the final products. We evaluated the fermentation ability and aroma profiles of non-conventional yeasts that have been associated with various food sources. A total of 60 strains were analyzed with regard to their fermentation and flavor profile. Species belonging to the genera Candida, Pichia and Wickerhamomyces separated best from lager yeast strains according to a principal component analysis taking alcohol and ester production into account. The speed of fermentation and sugar utilization were analysed for these strains. Volatile aroma-compound formation was assayed via gas chromatography. Several strains produced substantially higher amounts of aroma alcohols and esters compared to the lager yeast strain Weihenstephan 34/70. Consequently, co-fermentation of this lager yeast strain with a Wickerhamomyces anomalus strain generated an increased fruity-flavour profile. This demonstrates that mixed fermentations utilizing non-Saccharomyces cerevisiae biodiversity can enhance the flavour profiles of fermented beverages. aroma profiling solid-phase microextraction–gas chromatography/mass spectrometry (SPME–GC/MS) yeast Saccharomycetes fermentation volatile organic compound (VOC) aroma Fermentation industries. Beverages. Alcohol Silvia Carlin verfasserin aut Teun Boekhout verfasserin aut Marizeth Groenewald verfasserin aut Urska Vrhovsek verfasserin aut Andrea Walther verfasserin aut Jürgen Wendland verfasserin aut In Fermentation MDPI AG, 2017 4(2018), 1, p 15 (DE-627)820684163 (DE-600)2813985-9 23115637 nnns volume:4 year:2018 number:1, p 15 https://doi.org/10.3390/fermentation4010015 kostenfrei https://doaj.org/article/2d4c79b203fa4138bb3a6dae12dd3773 kostenfrei http://www.mdpi.com/2311-5637/4/1/15 kostenfrei https://doaj.org/toc/2311-5637 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 4 2018 1, p 15 |
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10.3390/fermentation4010015 doi (DE-627)DOAJ008628459 (DE-599)DOAJ2d4c79b203fa4138bb3a6dae12dd3773 DE-627 ger DE-627 rakwb eng TP500-660 Davide Ravasio verfasserin aut Adding Flavor to Beverages with Non-Conventional Yeasts 2018 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Fungi produce a variety of volatile organic compounds (VOCs) during their primary and secondary metabolism. In the beverage industry, these volatiles contribute to the the flavor and aroma profile of the final products. We evaluated the fermentation ability and aroma profiles of non-conventional yeasts that have been associated with various food sources. A total of 60 strains were analyzed with regard to their fermentation and flavor profile. Species belonging to the genera Candida, Pichia and Wickerhamomyces separated best from lager yeast strains according to a principal component analysis taking alcohol and ester production into account. The speed of fermentation and sugar utilization were analysed for these strains. Volatile aroma-compound formation was assayed via gas chromatography. Several strains produced substantially higher amounts of aroma alcohols and esters compared to the lager yeast strain Weihenstephan 34/70. Consequently, co-fermentation of this lager yeast strain with a Wickerhamomyces anomalus strain generated an increased fruity-flavour profile. This demonstrates that mixed fermentations utilizing non-Saccharomyces cerevisiae biodiversity can enhance the flavour profiles of fermented beverages. aroma profiling solid-phase microextraction–gas chromatography/mass spectrometry (SPME–GC/MS) yeast Saccharomycetes fermentation volatile organic compound (VOC) aroma Fermentation industries. Beverages. Alcohol Silvia Carlin verfasserin aut Teun Boekhout verfasserin aut Marizeth Groenewald verfasserin aut Urska Vrhovsek verfasserin aut Andrea Walther verfasserin aut Jürgen Wendland verfasserin aut In Fermentation MDPI AG, 2017 4(2018), 1, p 15 (DE-627)820684163 (DE-600)2813985-9 23115637 nnns volume:4 year:2018 number:1, p 15 https://doi.org/10.3390/fermentation4010015 kostenfrei https://doaj.org/article/2d4c79b203fa4138bb3a6dae12dd3773 kostenfrei http://www.mdpi.com/2311-5637/4/1/15 kostenfrei https://doaj.org/toc/2311-5637 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 4 2018 1, p 15 |
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10.3390/fermentation4010015 doi (DE-627)DOAJ008628459 (DE-599)DOAJ2d4c79b203fa4138bb3a6dae12dd3773 DE-627 ger DE-627 rakwb eng TP500-660 Davide Ravasio verfasserin aut Adding Flavor to Beverages with Non-Conventional Yeasts 2018 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Fungi produce a variety of volatile organic compounds (VOCs) during their primary and secondary metabolism. In the beverage industry, these volatiles contribute to the the flavor and aroma profile of the final products. We evaluated the fermentation ability and aroma profiles of non-conventional yeasts that have been associated with various food sources. A total of 60 strains were analyzed with regard to their fermentation and flavor profile. Species belonging to the genera Candida, Pichia and Wickerhamomyces separated best from lager yeast strains according to a principal component analysis taking alcohol and ester production into account. The speed of fermentation and sugar utilization were analysed for these strains. Volatile aroma-compound formation was assayed via gas chromatography. Several strains produced substantially higher amounts of aroma alcohols and esters compared to the lager yeast strain Weihenstephan 34/70. Consequently, co-fermentation of this lager yeast strain with a Wickerhamomyces anomalus strain generated an increased fruity-flavour profile. This demonstrates that mixed fermentations utilizing non-Saccharomyces cerevisiae biodiversity can enhance the flavour profiles of fermented beverages. aroma profiling solid-phase microextraction–gas chromatography/mass spectrometry (SPME–GC/MS) yeast Saccharomycetes fermentation volatile organic compound (VOC) aroma Fermentation industries. Beverages. Alcohol Silvia Carlin verfasserin aut Teun Boekhout verfasserin aut Marizeth Groenewald verfasserin aut Urska Vrhovsek verfasserin aut Andrea Walther verfasserin aut Jürgen Wendland verfasserin aut In Fermentation MDPI AG, 2017 4(2018), 1, p 15 (DE-627)820684163 (DE-600)2813985-9 23115637 nnns volume:4 year:2018 number:1, p 15 https://doi.org/10.3390/fermentation4010015 kostenfrei https://doaj.org/article/2d4c79b203fa4138bb3a6dae12dd3773 kostenfrei http://www.mdpi.com/2311-5637/4/1/15 kostenfrei https://doaj.org/toc/2311-5637 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 4 2018 1, p 15 |
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10.3390/fermentation4010015 doi (DE-627)DOAJ008628459 (DE-599)DOAJ2d4c79b203fa4138bb3a6dae12dd3773 DE-627 ger DE-627 rakwb eng TP500-660 Davide Ravasio verfasserin aut Adding Flavor to Beverages with Non-Conventional Yeasts 2018 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Fungi produce a variety of volatile organic compounds (VOCs) during their primary and secondary metabolism. In the beverage industry, these volatiles contribute to the the flavor and aroma profile of the final products. We evaluated the fermentation ability and aroma profiles of non-conventional yeasts that have been associated with various food sources. A total of 60 strains were analyzed with regard to their fermentation and flavor profile. Species belonging to the genera Candida, Pichia and Wickerhamomyces separated best from lager yeast strains according to a principal component analysis taking alcohol and ester production into account. The speed of fermentation and sugar utilization were analysed for these strains. Volatile aroma-compound formation was assayed via gas chromatography. Several strains produced substantially higher amounts of aroma alcohols and esters compared to the lager yeast strain Weihenstephan 34/70. Consequently, co-fermentation of this lager yeast strain with a Wickerhamomyces anomalus strain generated an increased fruity-flavour profile. This demonstrates that mixed fermentations utilizing non-Saccharomyces cerevisiae biodiversity can enhance the flavour profiles of fermented beverages. aroma profiling solid-phase microextraction–gas chromatography/mass spectrometry (SPME–GC/MS) yeast Saccharomycetes fermentation volatile organic compound (VOC) aroma Fermentation industries. Beverages. Alcohol Silvia Carlin verfasserin aut Teun Boekhout verfasserin aut Marizeth Groenewald verfasserin aut Urska Vrhovsek verfasserin aut Andrea Walther verfasserin aut Jürgen Wendland verfasserin aut In Fermentation MDPI AG, 2017 4(2018), 1, p 15 (DE-627)820684163 (DE-600)2813985-9 23115637 nnns volume:4 year:2018 number:1, p 15 https://doi.org/10.3390/fermentation4010015 kostenfrei https://doaj.org/article/2d4c79b203fa4138bb3a6dae12dd3773 kostenfrei http://www.mdpi.com/2311-5637/4/1/15 kostenfrei https://doaj.org/toc/2311-5637 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 4 2018 1, p 15 |
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Davide Ravasio misc TP500-660 misc aroma profiling misc solid-phase microextraction–gas chromatography/mass spectrometry (SPME–GC/MS) misc yeast misc Saccharomycetes misc fermentation misc volatile organic compound (VOC) misc aroma misc Fermentation industries. Beverages. Alcohol Adding Flavor to Beverages with Non-Conventional Yeasts |
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Adding Flavor to Beverages with Non-Conventional Yeasts |
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Fungi produce a variety of volatile organic compounds (VOCs) during their primary and secondary metabolism. In the beverage industry, these volatiles contribute to the the flavor and aroma profile of the final products. We evaluated the fermentation ability and aroma profiles of non-conventional yeasts that have been associated with various food sources. A total of 60 strains were analyzed with regard to their fermentation and flavor profile. Species belonging to the genera Candida, Pichia and Wickerhamomyces separated best from lager yeast strains according to a principal component analysis taking alcohol and ester production into account. The speed of fermentation and sugar utilization were analysed for these strains. Volatile aroma-compound formation was assayed via gas chromatography. Several strains produced substantially higher amounts of aroma alcohols and esters compared to the lager yeast strain Weihenstephan 34/70. Consequently, co-fermentation of this lager yeast strain with a Wickerhamomyces anomalus strain generated an increased fruity-flavour profile. This demonstrates that mixed fermentations utilizing non-Saccharomyces cerevisiae biodiversity can enhance the flavour profiles of fermented beverages. |
abstractGer |
Fungi produce a variety of volatile organic compounds (VOCs) during their primary and secondary metabolism. In the beverage industry, these volatiles contribute to the the flavor and aroma profile of the final products. We evaluated the fermentation ability and aroma profiles of non-conventional yeasts that have been associated with various food sources. A total of 60 strains were analyzed with regard to their fermentation and flavor profile. Species belonging to the genera Candida, Pichia and Wickerhamomyces separated best from lager yeast strains according to a principal component analysis taking alcohol and ester production into account. The speed of fermentation and sugar utilization were analysed for these strains. Volatile aroma-compound formation was assayed via gas chromatography. Several strains produced substantially higher amounts of aroma alcohols and esters compared to the lager yeast strain Weihenstephan 34/70. Consequently, co-fermentation of this lager yeast strain with a Wickerhamomyces anomalus strain generated an increased fruity-flavour profile. This demonstrates that mixed fermentations utilizing non-Saccharomyces cerevisiae biodiversity can enhance the flavour profiles of fermented beverages. |
abstract_unstemmed |
Fungi produce a variety of volatile organic compounds (VOCs) during their primary and secondary metabolism. In the beverage industry, these volatiles contribute to the the flavor and aroma profile of the final products. We evaluated the fermentation ability and aroma profiles of non-conventional yeasts that have been associated with various food sources. A total of 60 strains were analyzed with regard to their fermentation and flavor profile. Species belonging to the genera Candida, Pichia and Wickerhamomyces separated best from lager yeast strains according to a principal component analysis taking alcohol and ester production into account. The speed of fermentation and sugar utilization were analysed for these strains. Volatile aroma-compound formation was assayed via gas chromatography. Several strains produced substantially higher amounts of aroma alcohols and esters compared to the lager yeast strain Weihenstephan 34/70. Consequently, co-fermentation of this lager yeast strain with a Wickerhamomyces anomalus strain generated an increased fruity-flavour profile. This demonstrates that mixed fermentations utilizing non-Saccharomyces cerevisiae biodiversity can enhance the flavour profiles of fermented beverages. |
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