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Manipulation of volatile compound transformation in durian wine by nitrogen supplementation
Author(s) -
Lee PinRou,
Toh Mingzhan,
Yu Bin,
Curran Philip,
Liu ShaoQuan
Publication year - 2013
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12012
Subject(s) - isoamyl alcohol , isoamyl acetate , chemistry , wine , food science , phenylalanine , aroma , fermentation , free amino nitrogen , malolactic fermentation , fermentation in winemaking , wine fault , acetaldehyde , ethanol , flavour , yeast , aroma of wine , leucine , alcohol , yeast in winemaking , organic chemistry , amino acid , biochemistry , saccharomyces cerevisiae , biology , bacteria , lactic acid , genetics
Summary This study evaluated the impact of added diammonium phosphate (DAP) and a L‐leucine‐L‐phenylalanine mixture (Leu+Phe) on durian wine fermentation by Saccharomyces cerevisiae var. bayanus EC‐1118. Changes in yeast cell population, o B rix, sugars, organic acids and pH were similar in all fermentations, regardless of nitrogen supplementation at a concentration of 150 mg N L −1 . The supplementation of Leu+Phe accelerated the utilisation and reduced the formation of volatile sulphur compounds such as diethyl disulphide, ethyl thioacetate and 2‐(ethylthio)ethanol, which were 64.3%, 26.0% and 48.4% lower than the control, respectively. Nevertheless, the supplementation of Leu+Phe heightened the production of isoamyl alcohol, 2‐phenylethyl alcohol and their corresponding esters, especially isoamyl acetate was 1.6 times and 2‐phenylethyl acetate was 26.5 times higher than the control. The supplementation with DAP exerted negligible effects on the volatile composition. The results of this study suggest that the addition of specific amino acids may be a novel approach to manipulating durian wine flavour by suppressing or accentuating the formation of certain aroma compounds.