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Effects of spontaneous and inoculated fermentation on the volatile profile of lychee ( Litchi chinensis Sonn) fermented beverages
Author(s) -
Alves Juliana Alvarenga,
Lima Luiz Carlos de Oliveira,
Dias Disney Ribeiro,
Nunes Cleiton Antônio,
Schwan Rosane Freitas
Publication year - 2010
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/j.1365-2621.2010.02409.x
Subject(s) - fermentation , yeast , aroma , food science , saccharomyces cerevisiae , inoculation , chemistry , biology , horticulture , biochemistry
Summary The aim of this study was to evaluate the contribution of yeast to the volatile profile of beverages obtained by the fermentation of lychee must through inoculated ( Saccharomyces cerevisiae strains UFLA CA116 , UFLA CA1183 and UFLA CA1174 ) and spontaneous fermentation. Higher alcohols and esters were the primary volatiles detected by SPME/GC–MS. A Principal Component Analysis indicated similarities between UFLA CA116 and UFLA CA1183 and between UFLA CA1174 and spontaneous fermentation. Changing the yeast strain used in the fermentation process has the potential to modulate the volatile profile of fermented beverages. The beverage produced by the inoculation of yeast CA1183 showed the most complex aroma profile compared to the other beverages.