Please use this identifier to cite or link to this item: https://doi.org/10.1016/j.ijfoodmicro.2013.10.025
DC FieldValue
dc.titleImpact of addition of aromatic amino acids on non-volatile and volatile compounds in lychee wine fermented with Saccharomyces cerevisiae MERIT.ferm
dc.contributor.authorChen, D.
dc.contributor.authorChia, J.Y.
dc.contributor.authorLiu, S.-Q.
dc.date.accessioned2014-06-23T05:41:39Z
dc.date.available2014-06-23T05:41:39Z
dc.date.issued2014-01-17
dc.identifier.citationChen, D., Chia, J.Y., Liu, S.-Q. (2014-01-17). Impact of addition of aromatic amino acids on non-volatile and volatile compounds in lychee wine fermented with Saccharomyces cerevisiae MERIT.ferm. International Journal of Food Microbiology 170 : 12-20. ScholarBank@NUS Repository. https://doi.org/10.1016/j.ijfoodmicro.2013.10.025
dc.identifier.issn01681605
dc.identifier.urihttp://scholarbank.nus.edu.sg/handle/10635/76346
dc.description.abstractThe impact of individual aromatic amino acid addition (l-phenylalanine, l-tryptophan and l-tyrosine) on non-volatile and volatile constituents in lychee wine fermented with Saccharomyces cerevisiae var. cerevisiae MERIT. ferm was studied. None of the added amino acids had any significant effect on the yeast cell count, pH, soluble solid contents, sugars and ethanol. The addition of l-phenylalanine significantly reduced the production of pyruvic and succinic acids. The addition of each amino acid dramatically reduced the consumption of proline and decreased the production of glycerol. Supplementation of the lychee juice with l-phenylalanine resulted in the formation of significantly higher amounts of 2-phenylethyl alcohol, 2-phenylethyl acetate, 2-phenylethyl isobutyrate and 2-phenylethyl hexanoate. In contrast, supplementation with l-tryptophan and l-tyrosine had negligible effects on the volatile profile of lychee wines. These findings suggest that selectively adding amino acids may be used as a tool to modulate the volatile profile of lychee wines so as to diversify and/or intensify wine flavour and style. © 2013 Elsevier B.V.
dc.description.urihttp://libproxy1.nus.edu.sg/login?url=http://dx.doi.org/10.1016/j.ijfoodmicro.2013.10.025
dc.sourceScopus
dc.subjectAmino acids
dc.subjectAroma
dc.subjectFermentation
dc.subjectFlavour
dc.subjectLychee wine
dc.subjectNitrogen
dc.typeArticle
dc.contributor.departmentCHEMISTRY
dc.description.doi10.1016/j.ijfoodmicro.2013.10.025
dc.description.sourcetitleInternational Journal of Food Microbiology
dc.description.volume170
dc.description.page12-20
dc.description.codenIJFMD
dc.identifier.isiut000330823200002
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