Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turun yliopisto, Finland.
Institute of Analytical Chemistry and Food Chemistry, Graz University of Technology, Stremayrgasse 9/II, A8010 Graz, Austria.
Food Chem. 2022 Feb 15;370:131049. doi: 10.1016/j.foodchem.2021.131049. Epub 2021 Sep 3.
Black currants (Ribes nigrum) were fermented with Saccharomyces and non-Saccharomyces yeasts without added sugar to yield low-ethanol-content beverages. The effects of yeasts on the volatile compounds and sensory characteristics were analysed by HS-SPME-GC-MS, GC-O, and generic descriptive analysis. Ninety-eight volatile compounds were identified from the black currant juice and fermented beverages. Significant increases in the contents of esters (131 %), higher alcohols (391 %), and fatty acids (not present in juice sample) compared to initial juice were observed depending on the yeasts used. GC-O analysis revealed the higher impact of esters on the sensory properties of Saccharomyces bayanus-fermented beverage compared to the Torulaspora delbrueckii-fermented beverage. In the sensory evaluation, non-Saccharomyces yeasts resulted in a higher 'black currant odour'. However, all beverages were intensely sour, which can be a significant challenge in the development of alcoholic berry beverages.
黑加仑（黑穗醋栗）在不加糖的情况下与酿酒酵母和非酿酒酵母发酵，以生产低酒精含量的饮料。通过顶空固相微萃取-气相色谱-质谱联用、嗅闻分析和通用描述性分析，分析了酵母对挥发性化合物和感官特性的影响。从黑加仑汁和发酵饮料中鉴定出 98 种挥发性化合物。根据所使用的酵母，与初始果汁相比，观察到酯类（增加 131%）、高级醇（增加 391%）和脂肪酸（果汁样品中不存在）的含量显著增加。嗅闻分析表明，与托拉斯普鲁氏菌发酵的饮料相比，酿酒酵母发酵的饮料中酯类对感官特性的影响更高。在感官评价中，非酿酒酵母导致了更高的“黑加仑气味”。然而，所有的饮料都非常酸，这在开发酒精浆果饮料时是一个重大的挑战。
