Effects of spontaneous and inoculated fermentation on the volatile profile of lychee (Litchi chinensis Sonn) fermented beverages

被引：37
作者：
Alves, Juliana Alvarenga [1 ]
de Oliveira Lima, Luiz Carlos [1 ]
Dias, Disney Ribeiro [2 ]
Nunes, Cleiton Antonio [3 ]
Schwan, Rosane Freitas [4 ]
机构：
[1] Univ Fed Lavras UFLA, Dept Ciencia Alimentos DCA, BR-37200000 Lavras, MG, Brazil
[2] Ctr Univ Lavras, Lavras, MG, Brazil
[3] Univ Fed Lavras UFLA, Dept Quim DQI, BR-37200000 Lavras, MG, Brazil
[4] Univ Fed Lavras UFLA, Dept Biol DBI, BR-37200000 Lavras, MG, Brazil
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2010年 / 45卷 / 11期
关键词：
Fermented beverage; lychee (Litchi chinensis Sonn); Saccharomyces; volatile profile; SACCHAROMYCES-CEREVISIAE; FLAVOR COMPOUNDS; FRUIT WINE; BIOTRANSFORMATION; CITRONELLOL; AROMA; COMPONENTS; ODORANTS; ACETATE; YEAST;
D O I：
10.1111/j.1365-2621.2010.02409.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The aim of this study was to evaluate the contribution of yeast to the volatile profile of beverages obtained by the fermentation of lychee must through inoculated (Saccharomyces cerevisiae strains UFLA CA116, UFLA CA1183 and UFLA CA1174) and spontaneous fermentation. Higher alcohols and esters were the primary volatiles detected by SPME/GC-MS. A Principal Component Analysis indicated similarities between UFLA CA116 and UFLA CA1183 and between UFLA CA1174 and spontaneous fermentation. Changing the yeast strain used in the fermentation process has the potential to modulate the volatile profile of fermented beverages. The beverage produced by the inoculation of yeast CA1183 showed the most complex aroma profile compared to the other beverages.
引用
收藏
页码：2358 / 2365
页数：8
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