Original scientific paper
Effect of Precursors on Volatile Compounds in Papaya Wine Fermented by Mixed Yeasts
Pin-Rou Lee
; Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 3, 117543 Singapore, Republic of Singapore
Irene Siew-May Chong
; Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 3, 117543 Singapore, Republic of Singapore
Bin Yu
; Firmenich Asia Pte Ltd, 10 Tuas West Rd, 638377 Singapore, Republic of Singapore
Philip Curran
; Firmenich Asia Pte Ltd, 10 Tuas West Rd, 638377 Singapore, Republic of Singapore
Shao-Quan Liu
orcid.org/0000-0003-0868-2731
; Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 3, 117543 Singapore, Republic of Singapore
Abstract
The impact of the addition of fusel oil or amino acids on the volatile compounds in papaya wine fermented with a mixed culture of Saccharomyces cerevisiae var. bayanus R2 and Williopsis saturnus var. mrakii NCYC 2251 at a ratio of 1:1000 was studied. Fusel oil addition increased the fraction of alcohols and promoted the production of isoamyl octanoate, isoamyl decanoate and isobutyl decanoate, while decreased the fraction of ethyl acetate and 2-phenylethyl acetate. The addition of amino acids enhanced the formation of total volatile fatty acids, 2-phenylethanol and some ethyl esters. The papaya wine with added amino acids possessed more acidic and buttery notes than the control, while that with added fusel oil had an overall aroma profile comparable to that of the control. This study suggests that papaya juice fermentation with mixed yeasts in conjunction with the added fusel oil or selected amino acids may be another method of modulating the flavour of papaya wine.
Keywords
amino acids; volatile compounds; fermentation; fusel oil; mixed culture; papaya wine
Hrčak ID:
99752
URI
Publication date:
29.3.2013.
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