Chemical Composition and Flavor Characteristics of Cider Fermented with Saccharomyces cerevisiae and Non-Saccharomyces cerevisiae Article Swipe
Yuzheng Wu
,
Zhigao Li
,
Sibo Zou
,
Liang Dong
,
Xinping Lin
,
Yingxi Chen
,
Sufang Zhang
,
Chaofan Ji
,
Huipeng Liang
·
YOU?
·
· 2023
· Open Access
·
· DOI: https://doi.org/10.3390/foods12193565
YOU?
·
· 2023
· Open Access
·
· DOI: https://doi.org/10.3390/foods12193565
Cider flavor has a very important impact on the quality. Solid-phase microextraction-gas chromatography–mass spectrometry (SPME-GC-MS) combined with gas chromatography–ion mobility spectrometry (GC-IMS) tested different kinds of non-Saccharomyces yeasts and Saccharomyces cerevisiae (S. cerevisiae) co-inoculated for the fermentation of cider to determine differences in aroma material, and the determination of odor activity value (OAV) is applied less frequently in research. Through Rhodotorula mucilaginosa, Debaryomyces hansenii, Zygosaccharomyces bailii, and Kluyveromyces Marxianus, four different strains of non-Saccharomyces yeast fermented cider, and it was found that, in both the chemical composition and flavor of material things, compared with monoculture-fermented cider using S. cerevisiae, all differences were significant. Co-inoculated fermentation significantly improved the flavor and taste of cider. As in the volatile compounds of OVA > 1, octanoic acid (Sc 633.88 μg/L, co-inoculation fermented group 955.49 μg/L) provides vegetable cheese fragrance and decanoic acid, ethyl ester (Sc 683.19 μg/L, co-inoculation fermented group 694.98 μg/L) a creamy fruity fragrance, etc., and the average content increased after co-inoculated fermentation. Phenylethyl alcohol, which can produce a rose scent, was relatively abundant in cider samples and varied greatly among the groups. Moreover, the contents of ethyl lactate and 1-butanol in the Sc+Rm (ciders fermented by S. cerevisiae and R. mucilaginosa) were the highest of all of the cider samples. Different types of non-Saccharomyces yeast produced cider with different flavor characteristics. This study demonstrates that different species of non-Saccharomyces yeast do have an important impact on the characteristics of cider and that co-inoculation with non-Saccharomyces yeast and S. cerevisiae for cider fermentation may be a strategy to improve the flavor of cider.
Related Topics
Concepts
Food science
Fermentation
Chemistry
Yeast
Saccharomyces
Torulaspora delbrueckii
Flavor
Kluyveromyces marxianus
Saccharomyces cerevisiae
Aroma
Biochemistry
Metadata
- Type
- article
- Language
- en
- Landing Page
- https://doi.org/10.3390/foods12193565
- https://www.mdpi.com/2304-8158/12/19/3565/pdf?version=1695714529
- OA Status
- gold
- Cited By
- 35
- References
- 36
- Related Works
- 10
- OpenAlex ID
- https://openalex.org/W4387059212
All OpenAlex metadata
Raw OpenAlex JSON
- OpenAlex ID
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https://openalex.org/W4387059212Canonical identifier for this work in OpenAlex
- DOI
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https://doi.org/10.3390/foods12193565Digital Object Identifier
- Title
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Chemical Composition and Flavor Characteristics of Cider Fermented with Saccharomyces cerevisiae and Non-Saccharomyces cerevisiaeWork title
- Type
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articleOpenAlex work type
- Language
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enPrimary language
- Publication year
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2023Year of publication
- Publication date
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2023-09-26Full publication date if available
- Authors
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Yuzheng Wu, Zhigao Li, Sibo Zou, Liang Dong, Xinping Lin, Yingxi Chen, Sufang Zhang, Chaofan Ji, Huipeng LiangList of authors in order
- Landing page
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https://doi.org/10.3390/foods12193565Publisher landing page
- PDF URL
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https://www.mdpi.com/2304-8158/12/19/3565/pdf?version=1695714529Direct link to full text PDF
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YesWhether a free full text is available
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goldOpen access status per OpenAlex
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https://www.mdpi.com/2304-8158/12/19/3565/pdf?version=1695714529Direct OA link when available
- Concepts
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Food science, Fermentation, Chemistry, Yeast, Saccharomyces, Torulaspora delbrueckii, Flavor, Kluyveromyces marxianus, Saccharomyces cerevisiae, Aroma, BiochemistryTop concepts (fields/topics) attached by OpenAlex
- Cited by
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35Total citation count in OpenAlex
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2025: 23, 2024: 12Per-year citation counts (last 5 years)
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36Number of works referenced by this work
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10Other works algorithmically related by OpenAlex
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