Please use this identifier to cite or link to this item: https://doi.org/10.1556/AAlim.40.2011.3.9
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dc.titleDynamics of volatile compounds during longan juice fermentation by three yeasts from the genus williopsis
dc.contributor.authorTrinh, T.-T.-T.
dc.contributor.authorYu, B.
dc.contributor.authorCurran, P.
dc.contributor.authorLiua, S.-Q.
dc.date.accessioned2014-06-23T05:37:23Z
dc.date.available2014-06-23T05:37:23Z
dc.date.issued2011-09
dc.identifier.citationTrinh, T.-T.-T., Yu, B., Curran, P., Liua, S.-Q. (2011-09). Dynamics of volatile compounds during longan juice fermentation by three yeasts from the genus williopsis. Acta Alimentaria 40 (3) : 385-395. ScholarBank@NUS Repository. https://doi.org/10.1556/AAlim.40.2011.3.9
dc.identifier.issn01393006
dc.identifier.urihttp://scholarbank.nus.edu.sg/handle/10635/76006
dc.description.abstractThree yeasts from the genus Williopsis (W. saturnus var. mrakii NCYC500, W. saturnus var. saturnus CBS254 and W. californica NCYC2590) were examined for their ability to ferment longan juice and to enhance formation of longan wine aroma compounds. The three yeasts showed similar growth kinetics and pH changes during fermentation. W. californica was the least sugar consumer. Many of the naturally occurring volatiles (ethyl esters, fatty acids, aldehydes, and terpenes) in the juice were partially or completely degraded. The three yeasts varied with their ability to produce and utilise volatiles. Esters were the major volatiles produced with some esters being catabolised while other esters remained stable. The amount of most alcohols increased while of aldehydes decreased. W. saturnus CBS254 was the best producer of ethyl acetate, isobutyl acetate, isoamyl acetate and 2-phenethyl acetate, whereas W. californica NCYC2590 was the highest producer of butyl acetate. Ethanol was produced in similar amounts by W. mrakii and W. saturnus but at a minimal level by W. californica. W. mrakii formed the highest amount of isobutyl alcohol, isoamyl alcohol and 2-phenylethyl alcohol. Although the amounts of most of the major volatiles at the end of fermentation (day 14) differed statistically among the yeasts, it remained to be seen whether the quantitative differences can be detected organoleptically. These fi ndings suggest that yeasts from the genus Williopsis could be exploited for longan wine aroma enhancement either singly or in co-inoculation with Saccharomyces. © 2011 Akadémiai Kiadó, Budapest.
dc.description.urihttp://libproxy1.nus.edu.sg/login?url=http://dx.doi.org/10.1556/AAlim.40.2011.3.9
dc.sourceScopus
dc.subjectFermentation
dc.subjectFlavour
dc.subjectLongan wine
dc.subjectWilliopsis
dc.subjectYeasts
dc.typeArticle
dc.contributor.departmentCHEMISTRY
dc.description.doi10.1556/AAlim.40.2011.3.9
dc.description.sourcetitleActa Alimentaria
dc.description.volume40
dc.description.issue3
dc.description.page385-395
dc.identifier.isiut000294636600009
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