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首页> 外文期刊>International journal of food science & technology >Impact of two Williopsis yeast strains on the volatile composition of mango wine
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Impact of two Williopsis yeast strains on the volatile composition of mango wine

机译：两种Williopsis酵母菌株对芒果酒挥发性成分的影响

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摘要

The aim of the research was to study the volatile composition of mango wine fermented with two Williopsis yeast strains: Williopsis saturnus var. mrakii NCYC500 and W. staurnus var. suaveolens NCYC2586. Thirty terpenoids, twenty-six esters, ten alcohols, nine acids, seven aldehydes and ketones, two ethers, two phenols and one sulphur compound were identified in the mango wine fermented with strain NCYC500, while twenty-seven terpenoids, thirty esters, eleven alcohols, eight acids, eight aldehydes and ketones, three ethers, two phenols, one sulphur compound and one furan were detected in the mango wine fermented with the strain NCYC2586. The kinetic changes, final concentrations and odour activity values of major volatiles were compared between the two Williopsis yeast strains and also with other yeast reported in the literature. The results showed that Williopsis yeast strains NCYC500 and NCYC2586 were high producers of acetic acid and acetate esters, but low producers of medium- to long-chain fatty acids and their corresponding ethyl esters. Unlike mango wine fermented with Saccharomyces cerevisiae, most terpenoids derived from mango juice were retained in the resultant mango wine fermented with the two Williopsis yeast strains, suggesting the mango wine could retain the aromatic hints of fresh mango.
机译：该研究的目的是研究用两种Williopsis酵母菌株Williopsis saturnus var发酵的芒果酒的挥发性成分。 mrakii NCYC500和W. staurnus var。 suaveolens NCYC2586。在用NCYC500菌株发酵的芒果酒中鉴定出三十种萜类化合物，二十六个酯，十种醇，九种酸，七种醛和酮，两种醚，两种酚和一种硫化合物，而二十七种萜类化合物，三十种酯，十一种醇在用NCYC2586菌株发酵的芒果酒中检出八种酸，八种醛和酮，三种醚，两种酚，一种硫化合物和一种呋喃。比较了两种Williopsis酵母菌株以及文献中报道的其他酵母的动力学变化，最终浓度和主要挥发物的气味活性值。结果表明，Willopsis酵母菌株NCYC500和NCYC2586是乙酸和乙酸酯的高产量生产者，而中链至长链脂肪酸及其相应乙酯的低产量生产者。与用酿酒酵母发酵的芒果酒不同，大多数芒果汁衍生的萜类化合物保留在用两种威乐氏酵母菌株发酵的芒果酒中，这表明芒果酒可以保留新鲜芒果的芳香味。

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