Effect of Saccharomyces cerevisiae and Schizosaccharomyces pombe strains on chemical composition and sensory quality of ciders made from Finnish apple cultivars

被引：56

作者：

He, Wenjia ^{[1
]}

Liu, Shuxun ^{[1
]}

Heponiemi, Paulina ^{[1
]}

Heinonen, Maarit ^{[2
]}

Marsol-Vall, Alexis ^{[1
]}

Ma, Xueying ^{[1
]}

Yang, Baoru ^{[1
,3
]}

Laaksonen, Oskar ^{[1
]}

机构：

[1] Univ Turku, Dept Biochem, Food Chem & Food Dev, FI-20014 Turku, Finland

[2] Nat Resources Inst Finland Luke, Prod Syst Plant Genet, Myllytie 1, FI-31600 Jokioinen, Finland

[3] Shanxi Agr Univ, Shanxi Ctr Testing Funct Agroprod, Taiyuan 030031, Peoples R China

来源：

FOOD CHEMISTRY | 2021年 / 345卷 / 345期

关键词：

Apple cultivar; Cider; Schizosaccharomyces pombe; Yeast; Volatile compounds; Sensory quality;

D O I：

10.1016/j.foodchem.2020.128833

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Composition of volatile compounds and concentrations of sugars and organic acids were studied in apple ciders produced with Saccharomyces cerevisiae and Schizosaccharomyces pombe yeasts using eleven different Finnish apple cultivars. Moreover, sensory quality of selected ciders was studied using check-all-that-apply test with untrained panelists. Seventy-seven volatile compounds were detected in the samples using HS-SPME-GC-MS. In general, the ciders had higher concentrations of higher alcohols, aldehydes, and acetals whereas the juices contained higher contents of C6-alcohols. Simultaneously, fermentation using S. pombe resulted in lower concentrations of malic acid, ethyl pentanoate, ethyl hexanoate, and volatile acids and higher concentrations of residual sugars compared to S. cerevisiae. Ciders made using S. cerevisiae were characterized as 'alcoholic' and `yeasty' while S. pombe ciders were more frequently described as 'sweet', 'honey-like', and less rated as sour. Besides the strong effect by the yeasts, apple cultivars had significant effects on the compositional and sensorial properties of apple ciders.

引用

页数：13

共 42 条

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