Contribution of <i>Saccharomyces</i> and Non-<i>Saccharomyces</i> Yeasts on the Volatile and Phenolic Profiles of Rosehip Mead
The resurgence of mead, a honey-based fermented beverage, is attributed to the increasing consumption of fermented foods and beverages, driven by its distinct flavors and perceived health benefits. This study investigates the influence of different yeast strains, namely <i>Saccharomyces cerevi...
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MDPI AG
2023-07-01
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| Series: | Antioxidants |
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| Online Access: | https://www.mdpi.com/2076-3921/12/7/1457 |
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| author | Alexandra-Costina Avîrvarei Carmen Rodica Pop Elena Mudura Floricuța Ranga Simona-Codruța Hegheș Emese Gal Haifeng Zhao Anca Corina Fărcaș Maria Simona Chiș Teodora Emilia Coldea |
| author_facet | Alexandra-Costina Avîrvarei Carmen Rodica Pop Elena Mudura Floricuța Ranga Simona-Codruța Hegheș Emese Gal Haifeng Zhao Anca Corina Fărcaș Maria Simona Chiș Teodora Emilia Coldea |
| author_sort | Alexandra-Costina Avîrvarei |
| collection | DOAJ |
| description | The resurgence of mead, a honey-based fermented beverage, is attributed to the increasing consumption of fermented foods and beverages, driven by its distinct flavors and perceived health benefits. This study investigates the influence of different yeast strains, namely <i>Saccharomyces cerevisiae</i> var. <i>bayanus</i>, and <i>Torulaspora delbrueckii</i>, on the volatile and phenolic compounds of these beverages. Analytical techniques, including HPLC-DAD and GS/MS, were employed to analyze the chemical composition of the beverages. ANOVA analysis of variance was conducted to assess differences in the volatile and phenolic compounds. The findings reveal that yeast selection significantly impacts the chemical profiles of the beverages. <i>Saccharomyces cerevisiae</i> fermentation preserves rosehip-specific flavonoids and phenolic acids. Sequential fermentation with <i>Torulaspora delbrueckii</i> demonstrated proficiency in generating esters, contributing to fruity and floral aromas in the beverages. This study investigates the importance of yeast selection in shaping the chemical composition of rosehip mead, providing insights into the distinct characteristics conferred by different yeast strains. By optimizing yeast selection and fermentation techniques, the overall quality and diversity of these beverages can be enhanced. |
| first_indexed | 2024-03-11T01:21:44Z |
| format | Article |
| id | doaj.art-9258322bebf744dfbb9651c45e6e5b26 |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-11T01:21:44Z |
| publishDate | 2023-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-9258322bebf744dfbb9651c45e6e5b262023-11-18T18:06:16ZengMDPI AGAntioxidants2076-39212023-07-01127145710.3390/antiox12071457Contribution of <i>Saccharomyces</i> and Non-<i>Saccharomyces</i> Yeasts on the Volatile and Phenolic Profiles of Rosehip MeadAlexandra-Costina Avîrvarei0Carmen Rodica Pop1Elena Mudura2Floricuța Ranga3Simona-Codruța Hegheș4Emese Gal5Haifeng Zhao6Anca Corina Fărcaș7Maria Simona Chiș8Teodora Emilia Coldea9Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, RomaniaDepartment of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, RomaniaDepartment of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, RomaniaDepartment of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, RomaniaDepartment of Drug Analysis, Faculty of Pharmacy, “Iuliu Hatieganu” University of Medicine and Pharmacy 6, Louis Pasteur Cluj-Napoca, 400349 Cluj-Napoca, RomaniaFaculty of Chemistry and Chemical Engineering, Babeș-Bolyai University, 11 Arany Janos Street, 400028 Cluj-Napoca, RomaniaSchool of Food Science and Engineering, South China University of Technology, Guangzhou 510640, ChinaDepartment of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, RomaniaDepartment of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, RomaniaDepartment of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, RomaniaThe resurgence of mead, a honey-based fermented beverage, is attributed to the increasing consumption of fermented foods and beverages, driven by its distinct flavors and perceived health benefits. This study investigates the influence of different yeast strains, namely <i>Saccharomyces cerevisiae</i> var. <i>bayanus</i>, and <i>Torulaspora delbrueckii</i>, on the volatile and phenolic compounds of these beverages. Analytical techniques, including HPLC-DAD and GS/MS, were employed to analyze the chemical composition of the beverages. ANOVA analysis of variance was conducted to assess differences in the volatile and phenolic compounds. The findings reveal that yeast selection significantly impacts the chemical profiles of the beverages. <i>Saccharomyces cerevisiae</i> fermentation preserves rosehip-specific flavonoids and phenolic acids. Sequential fermentation with <i>Torulaspora delbrueckii</i> demonstrated proficiency in generating esters, contributing to fruity and floral aromas in the beverages. This study investigates the importance of yeast selection in shaping the chemical composition of rosehip mead, providing insights into the distinct characteristics conferred by different yeast strains. By optimizing yeast selection and fermentation techniques, the overall quality and diversity of these beverages can be enhanced.https://www.mdpi.com/2076-3921/12/7/1457rosehipmeadyeastvolatile profilephenolic profileantioxidant activity |
| spellingShingle | Alexandra-Costina Avîrvarei Carmen Rodica Pop Elena Mudura Floricuța Ranga Simona-Codruța Hegheș Emese Gal Haifeng Zhao Anca Corina Fărcaș Maria Simona Chiș Teodora Emilia Coldea Contribution of <i>Saccharomyces</i> and Non-<i>Saccharomyces</i> Yeasts on the Volatile and Phenolic Profiles of Rosehip Mead Antioxidants rosehip mead yeast volatile profile phenolic profile antioxidant activity |
| title | Contribution of <i>Saccharomyces</i> and Non-<i>Saccharomyces</i> Yeasts on the Volatile and Phenolic Profiles of Rosehip Mead |
| title_full | Contribution of <i>Saccharomyces</i> and Non-<i>Saccharomyces</i> Yeasts on the Volatile and Phenolic Profiles of Rosehip Mead |
| title_fullStr | Contribution of <i>Saccharomyces</i> and Non-<i>Saccharomyces</i> Yeasts on the Volatile and Phenolic Profiles of Rosehip Mead |
| title_full_unstemmed | Contribution of <i>Saccharomyces</i> and Non-<i>Saccharomyces</i> Yeasts on the Volatile and Phenolic Profiles of Rosehip Mead |
| title_short | Contribution of <i>Saccharomyces</i> and Non-<i>Saccharomyces</i> Yeasts on the Volatile and Phenolic Profiles of Rosehip Mead |
| title_sort | contribution of i saccharomyces i and non i saccharomyces i yeasts on the volatile and phenolic profiles of rosehip mead |
| topic | rosehip mead yeast volatile profile phenolic profile antioxidant activity |
| url | https://www.mdpi.com/2076-3921/12/7/1457 |
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