Effect of Precursors on Volatile Compounds in Papaya Wine Fermented by Mixed Yeasts
The impact of the addition of fusel oil or amino acids on the volatile compounds in papaya wine fermented with a mixed culture of Saccharomyces cerevisiae var. bayanus R2 and Williopsis saturnus var. mrakii NCYC 2251 at a ratio of 1:1000 was studied. Fusel oil addition increased the fraction of alco...
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University of Zagreb Faculty of Food Technology and Biotechnology
2013-01-01
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| Series: | Food Technology and Biotechnology |
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| Online Access: | http://hrcak.srce.hr/file/146878 |
| _version_ | 1797424094080139264 |
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| author | Pin-Rou Lee Irene Siew-May Chong Bin Yu Philip Curran Shao-Quan Liu |
| author_facet | Pin-Rou Lee Irene Siew-May Chong Bin Yu Philip Curran Shao-Quan Liu |
| author_sort | Pin-Rou Lee |
| collection | DOAJ |
| description | The impact of the addition of fusel oil or amino acids on the volatile compounds in papaya wine fermented with a mixed culture of Saccharomyces cerevisiae var. bayanus R2 and Williopsis saturnus var. mrakii NCYC 2251 at a ratio of 1:1000 was studied. Fusel oil addition increased the fraction of alcohols and promoted the production of isoamyl octanoate, isoamyl decanoate and isobutyl decanoate, while decreased the fraction of ethyl acetate and 2-phenylethyl acetate. The addition of amino acids enhanced the formation of total volatile fatty acids, 2-phenylethanol and some ethyl esters. The papaya wine with added amino acids possessed more acidic and buttery notes than the control, while that with added fusel oil had an overall aroma profile comparable to that of the control. This study suggests that papaya juice fermentation with mixed yeasts in conjunction with the added fusel oil or selected amino acids may be another method of modulating the flavour of papaya wine. |
| first_indexed | 2024-03-09T07:57:17Z |
| format | Article |
| id | doaj.art-193966086c22416f9d380c823840066e |
| institution | Directory Open Access Journal |
| issn | 1330-9862 1334-2606 |
| language | English |
| last_indexed | 2024-03-09T07:57:17Z |
| publishDate | 2013-01-01 |
| publisher | University of Zagreb Faculty of Food Technology and Biotechnology |
| record_format | Article |
| series | Food Technology and Biotechnology |
| spelling | doaj.art-193966086c22416f9d380c823840066e2023-12-03T00:54:18ZengUniversity of Zagreb Faculty of Food Technology and BiotechnologyFood Technology and Biotechnology1330-98621334-26062013-01-0151192100Effect of Precursors on Volatile Compounds in Papaya Wine Fermented by Mixed YeastsPin-Rou Lee0Irene Siew-May Chong1Bin Yu2Philip Curran3Shao-Quan Liu4Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 3, 117543 Singapore, Republic of SingaporeFood Science and Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 3, 117543 Singapore, Republic of SingaporeFirmenich Asia Pte Ltd, 10 Tuas West Rd, 638377 Singapore, Republic of SingaporeFirmenich Asia Pte Ltd, 10 Tuas West Rd, 638377 Singapore, Republic of SingaporeFood Science and Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 3, 117543 Singapore, Republic of SingaporeThe impact of the addition of fusel oil or amino acids on the volatile compounds in papaya wine fermented with a mixed culture of Saccharomyces cerevisiae var. bayanus R2 and Williopsis saturnus var. mrakii NCYC 2251 at a ratio of 1:1000 was studied. Fusel oil addition increased the fraction of alcohols and promoted the production of isoamyl octanoate, isoamyl decanoate and isobutyl decanoate, while decreased the fraction of ethyl acetate and 2-phenylethyl acetate. The addition of amino acids enhanced the formation of total volatile fatty acids, 2-phenylethanol and some ethyl esters. The papaya wine with added amino acids possessed more acidic and buttery notes than the control, while that with added fusel oil had an overall aroma profile comparable to that of the control. This study suggests that papaya juice fermentation with mixed yeasts in conjunction with the added fusel oil or selected amino acids may be another method of modulating the flavour of papaya wine.http://hrcak.srce.hr/file/146878amino acidsvolatile compoundsfermentationfusel oilmixed culturepapaya wine |
| spellingShingle | Pin-Rou Lee Irene Siew-May Chong Bin Yu Philip Curran Shao-Quan Liu Effect of Precursors on Volatile Compounds in Papaya Wine Fermented by Mixed Yeasts Food Technology and Biotechnology amino acids volatile compounds fermentation fusel oil mixed culture papaya wine |
| title | Effect of Precursors on Volatile Compounds in Papaya Wine Fermented by Mixed Yeasts |
| title_full | Effect of Precursors on Volatile Compounds in Papaya Wine Fermented by Mixed Yeasts |
| title_fullStr | Effect of Precursors on Volatile Compounds in Papaya Wine Fermented by Mixed Yeasts |
| title_full_unstemmed | Effect of Precursors on Volatile Compounds in Papaya Wine Fermented by Mixed Yeasts |
| title_short | Effect of Precursors on Volatile Compounds in Papaya Wine Fermented by Mixed Yeasts |
| title_sort | effect of precursors on volatile compounds in papaya wine fermented by mixed yeasts |
| topic | amino acids volatile compounds fermentation fusel oil mixed culture papaya wine |
| url | http://hrcak.srce.hr/file/146878 |
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