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...
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Autor*in:	Davide Ravasio [verfasserIn] Silvia Carlin [verfasserIn] Teun Boekhout [verfasserIn] Marizeth Groenewald [verfasserIn] Urska Vrhovsek [verfasserIn] Andrea Walther [verfasserIn] Jürgen Wendland [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2018

Schlagwörter:	aroma profiling solid-phase microextraction–gas chromatography/mass spectrometry (SPME–GC/MS) yeast Saccharomycetes fermentation volatile organic compound (VOC) aroma

Übergeordnetes Werk:	In: Fermentation - MDPI AG, 2017, 4(2018), 1, p 15
Übergeordnetes Werk:	volume:4 ; year:2018 ; number:1, p 15

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.3390/fermentation4010015

Katalog-ID:	DOAJ008628459

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source	In Fermentation 4(2018), 1, p 15 volume:4 year:2018 number:1, p 15
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institution	findex.gbv.de
topic_facet	aroma profiling solid-phase microextraction–gas chromatography/mass spectrometry (SPME–GC/MS) yeast Saccharomycetes fermentation volatile organic compound (VOC) aroma Fermentation industries. Beverages. Alcohol
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container_title	Fermentation
authorswithroles_txt_mv	Davide Ravasio @@aut@@ Silvia Carlin @@aut@@ Teun Boekhout @@aut@@ Marizeth Groenewald @@aut@@ Urska Vrhovsek @@aut@@ Andrea Walther @@aut@@ Jürgen Wendland @@aut@@
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callnumber-first	T - Technology
author	Davide Ravasio
spellingShingle	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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topic_title	TP500-660 Adding Flavor to Beverages with Non-Conventional Yeasts aroma profiling solid-phase microextraction–gas chromatography/mass spectrometry (SPME–GC/MS) yeast Saccharomycetes fermentation volatile organic compound (VOC) aroma
topic	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
topic_unstemmed	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
topic_browse	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
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title	Adding Flavor to Beverages with Non-Conventional Yeasts
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title_full	Adding Flavor to Beverages with Non-Conventional Yeasts
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author_browse	Davide Ravasio Silvia Carlin Teun Boekhout Marizeth Groenewald Urska Vrhovsek Andrea Walther Jürgen Wendland
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title_sort	adding flavor to beverages with non-conventional yeasts
callnumber	TP500-660
title_auth	Adding Flavor to Beverages with Non-Conventional Yeasts
abstract	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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title_short	Adding Flavor to Beverages with Non-Conventional Yeasts
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