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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Comparison of Volatile Composition between Alcoholic Bilberry Beverages Fermented with Non-Saccharomyces Yeasts and Dynamic Changes in Volatile Compounds during Fermentation
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Comparison of Volatile Composition between Alcoholic Bilberry Beverages Fermented with Non-Saccharomyces Yeasts and Dynamic Changes in Volatile Compounds during Fermentation

机译：在发酵过程中，在非糖酵母酵母中发酵的含酒精越桔饮料之间的挥发性组成的比较和发酵过程中挥发性化合物的动态变化

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摘要

The profile of volatile compounds was investigated using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) during bilberry juice fermentation with nine non-Saccharomyces yeasts, including Pachysolen tannophilus, Metschnikowia pulcherrima, Hanseniaspora uvarum, Torulaspora delbrueckii, Zygosaccharomyces bailii, Schizosaccharomyces pombe, Lachancea thermotolerans, Issatchenkia orientalis, and Saccharomycodes ludwigii. Dynamic changes in volatile compounds were determined simultaneously with the development of ethanol concentration during fermentation. H. uvarum or I. orientalis produced more ethyl acetate than other yeast strains throughout fermentation, while fermentation with M. pulcherrima resulted in high accumulation of higher alcohols. S. pombe was associated with high productions of pentane-2,3-dione, 3-hydroxybutan-2-one, 2-methylbutanal, and 3-methylbutanal. Among the 59 volatile compounds detected, generally, higher alcohols and monoterpenes accumulated constantly and reached the maximum concentration at the middle or later fermentation stage, whereas aldehydes, ketones, and acetals accumulated first followed by a significant drop. The production and accumulation dynamics of metabolites were highly dependent on the yeast species and the developing ethanol content.
机译：使用具有九个非酿酒酵母，包括嗜鞣管囊，美极梅奇酵母，汉逊葡萄汁酵母覆盆子汁发酵过程中与气相色谱 - 质谱法（HS-SPME-GC-MS）顶空固相微萃取挥发性化合物的分布研究，孢圆酵母德氏，拜耳接合酵母接合酵母，裂殖酵母，Lachancea thermotolerans，东方伊萨酵母和Saccharomycodes ludwigii。在挥发性化合物动态变化与乙醇浓度的发酵过程中的显影的同时确定。 H.葡萄汁酵母或东方伊萨产生更多的乙酸乙酯比整个发酵其它酵母菌株，而发酵M.一品红导致更高的醇的高积累。粟酒裂殖酵母用戊烷-2,3-二酮，3-羟基丁-2-酮，2-甲基丁醛，和3-甲基丁醛的高生产相关联。间的59个挥发性化合物检测，通常，高级醇和单萜不断积累并在中间或后发酵阶段达到最大浓度，而醛，酮，和缩醛累加的第一后跟一个显著下降。代谢物的生产和积累动态高度依赖酵母种类和发展乙醇含量。

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