Please use this identifier to cite or link to this item: https://doi.org/10.1111/ijfs.12012
Title: Manipulation of volatile compound transformation in durian wine by nitrogen supplementation
Authors: Lee, P.-R.
Toh, M.
Yu, B.
Curran, P.
Liu, S.-Q. 
Keywords: Durian
Fermentation
Nitrogen
Saccharomyces
Volatiles
Issue Date: Mar-2013
Citation: Lee, P.-R., Toh, M., Yu, B., Curran, P., Liu, S.-Q. (2013-03). Manipulation of volatile compound transformation in durian wine by nitrogen supplementation. International Journal of Food Science and Technology 48 (3) : 650-662. ScholarBank@NUS Repository. https://doi.org/10.1111/ijfs.12012
Abstract: 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, oBrix, 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. © 2012 Institute of Food Science and Technology.
Source Title: International Journal of Food Science and Technology
URI: http://scholarbank.nus.edu.sg/handle/10635/94183
ISSN: 09505423
DOI: 10.1111/ijfs.12012
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