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Effects of Pure and Mixed Koji Cultures with S accharomyces cerevisiae on Apple Homogenate Cider Fermentation
Author(s) -
Li Shuying,
Nie Ying,
Ding Yang,
Zhao Jinhong,
Tang Xuanming
Publication year - 2015
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12492
Subject(s) - pomace , food science , aroma , chemistry , fermentation , taste , yeast , biochemistry
Abstract Based on limited research concerning the aroma of apple ciders and the goal of increasing the utilization of apple pomace, we evaluated the sensory profiles of apple homogenate ciders made with koji, S accharomyces cerevisiae , or a mixture of both. Sensory analyses demonstrated that ciders made with pure and mixed koji cultures have significantly different physicochemical, aroma and taste profiles compared to ciders made with S . cerevisiae . Aroma compound identification showed that pure and mixed koji cultures produced volatile components in high abundance and contained similar amounts of esters and alcohols compared with S . cerevisiae monocultures. These results suggest that koji cultures could be used to augment the quality of ciders made traditionally with S . cerevisiae alone. The production of apple homogenate ciders using koji cultures could reduce production costs by eliminating the need for added sweeteners and increasing the utilization of apple pomace, adding value to the raw apple product. Practical Applications In this paper, a cider‐making method with koji has been developed, which can make apple cider with apple pomace without adding sweeteners.

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