Wang Yihong, Zhu Hangxin, Pan Siyi, Xu Xiaoyun, Yuan Fang
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan 430070, China.
Food Chem X. 2024 Aug 31;24:101793. doi: 10.1016/j.fochx.2024.101793. eCollection 2024 Dec 30.
Three commercial strains with low, medium, and high HS-producing capacity were chosen to investigate the effect of yeast assimilable nitrogen (YAN) levels and composition on volatile compounds in a chemically defined medium, specifically high, medium, and low initial YAN levels with varying proportions of DAP or sulfur-containing amino acids (cysteine and methionine). The results revealed that the initial YAN containing a larger proportion of diammonium phosphate resulted in a higher YAN consumption rate during the early stages of fermentation. The yeast strain had a greater effect on the volatiles than the YAN level and composition. Keeping the total YAN constant, a higher proportion of sulfur-containing amino acids resulted in a considerably higher production of 3-methylthiopropanol. The sensory impact of three key volatile sulfur compounds was investigated in a Chardonnay wine matrix, indicating that 3-methylthiopropanol at subthreshold or greater concentrations was effective in enhancing the cantaloupe aroma.
选择了三种具有低、中、高硫化氢产生能力的商业菌株，以研究酵母可同化氮（YAN）水平和组成对化学限定培养基中挥发性化合物的影响，具体为具有不同比例磷酸二铵（DAP）或含硫氨基酸（半胱氨酸和蛋氨酸）的高、中、低初始YAN水平。结果表明，初始YAN中磷酸二铵比例较大，导致发酵早期YAN消耗率较高。酵母菌株对挥发性物质的影响比YAN水平和组成更大。在总YAN保持恒定的情况下，含硫氨基酸比例较高会导致3-甲基硫代丙醇的产量显著增加。在霞多丽葡萄酒基质中研究了三种关键挥发性硫化合物的感官影响，表明亚阈值或更高浓度的3-甲基硫代丙醇可有效增强哈密瓜香气。
