Formation of aroma compounds during longan juice fermentation by williopsis saturnus var. saturnus with the addition of selected amino acids

Journal of Food Processing and Preservation

Volumn 36, Issue 3, 2012, Pages 198-206

  Trinh, Thi Thanh Tam ^a   Yu, Bin ^b   Curran, Phillip ^b   Liu, Shao Quan ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^b Firmenich Asia Pte Ltd   (Singapore)

Author keywords

[No Author keywords available]

Indexed keywords

2-PHENYLETHANOL; AROMA COMPOUNDS; ISOAMYL ACETATE; ISOAMYL ALCOHOL; L-LEUCINE; L-PHENYLALANINE; METHYL ACETATES; NON-SACCHAROMYCES YEASTS; TROPICAL FRUITS; VOLATILE PROFILE; WINE AROMAS;

ESTERIFICATION; ESTERS; ETHANOL; FLAVOR COMPOUNDS; FRUITS; VOLATILE FATTY ACIDS; WINE; YEAST;

AMINO ACIDS;

DIMOCARPUS LONGAN; SACCHAROMYCES; WILLIOPSIS; WILLIOPSIS SATURNUS; WILLIOPSIS SATURNUS VAR. SATURNUS;

EID: 84862186194     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2011.00578.x     Document Type: Article

References (34)

1. CHANDLER, M.A. and ZYDNEY, A.L. 2005. Clarification of yeast cell suspensions by depth filtration. Biotechnol. Prog. 21, 1552-1557.
2. CHANG, C.Y., CHANG, C.H., YU, T.H., LIN, L.Y. and YEN, Y.H. 1998. The effect of drying treatment on the flavour and quality of longan fruit. Dev. Food Sci. 40, 353-367.
3. 13C nuclear magnetic resonance investigation of the metabolism of leucine to isoamyl alcohol in Saccharomyces cerevisiae. J. Biol. Chem. 272, 26871-26878.
4. DICKINSON, J.R., HARRISON, S.J. and HEWLINS, M.J.E. 1998. An investigation of the metabolism of valine to isobutyl alcohol in Saccharomyces cerevisiae. J. Biol. Chem. 273, 25751-25756.
5. DICKINSON, J.R., HARRISON, S.J., DICKINSON, J.A. and HEWLINS, M.J.E. 2000. An investigation of the metabolism of isoleucine to active amyl alcohol in Saccharomyces cerevisiae. J. Biol. Chem. 275, 10937-10942.
6. FABRE, C.E., BLANC, P.J. and GOMA, G. 1998. Production of 2-phenylethyl alcohol by Kluyveromyces marxianus. Biotechnol. Prog. 14, 270-274.
7. FLEET, G.H. 2003. Yeast interactions and wine flavour. Int. J. Food Microbiol. 86, 11-22.
8. FLEET, G.H. and HEARD, G.M. 1993. Yeasts: Growth during fermentation. In Wine Microbiology and Biotechnology (G.H. Fleet, ed.) pp. 27-54, CRC Press, Boca Raton, FL.
9. GAI, B., JI, B.P., ZHANG, H., ZHOU, F. and JIANG, H. 2005. Study on the utilization of amino acids during the cider making. Food Ferment. Ind. 11, 34-38.
10. IWASE, T., MORIKAWA, T., FUKUDA, H., SASAKI, K. and YOSHITAKE, M. 1995. Production of fruity odor by genus Williopsis. J. Brew. Soc. Jpn. 90, 394-396.
11. JAMES, S.A., ROBERTS, I.N. and COLLINS, M.D. 1998. Phylogenetic heterogeneity of the genus Williopsis as revealed by 18S rRNA gene sequences. Int. J. Syst. Bacteriol. 48, 591-596.
12. JANSSENS, L. 1991. Microbial production of fruity flavours. PhD Thesis, p. 222, University of Gent, Dutch.
13. LAMBRECHTS, M.G. and PRETORIUS, I.S. 2002. Yeasts and its importance to wine aroma - a review. S. Afr. J. Enol. Vitic. 21, 97-129.
14. LEE, P.R., ONG, Y.L., YU, B., CURRAN, P. and LIU, S.-Q. 2010. Evolution of volatile compounds in papaya wine fermented with three Williopsis saturnus yeasts. Int. J. Food Sci. Tech. 45, 2032-2041.
15. PINO, J.A. and QUERIS, O. 2010. Analysis of volatile compounds of pineapple wine using solid-phase microextraction techniques. Food Chem. 122, 1241-1246.
16. RANGKADILOK, N., WORASUTTAYANGKURN, L., BENNETT, R.N. and SATAYAVIVAD, J. 2005. Identification and quantification of polyphenolic compounds in longan (Euphoria longana Lam.) fruit. J. Agric. Food Chem. 53, 1387-1392.
17. RAPP, A. and MANDERY, H. 1986. Wine aroma. Cell. Mol. Life Sci. 42, 873-884.
18. ROMANO, P., FIORE, C., PARAGGIO, M., CARUSO, M. and CAPECE, A. 2003. Function of yeast species and strains in wine flavour. Int. J. Food Microbiol. 6, 169-180.
19. SELLI, S., CABAROGLU, T. and CANBAS, A. 2003. Flavour components of orange wine made from a Turkish cv. Kozan. Int. J. Food Sci. Tech. 38, 587-593.
20. SOLES, R.M., OUGH, C.S. and KUNKEE, R.E. 1982. Ester concentration differences in wine fermented by various species and strains of yeasts. Am. J. Enol. Vitic. 33, 94-98.
21. TRINH, T.T.T., WOON, W.Y., YU, B., CURRAN, P. and LIU, S.-Q. 2010. Effect of L-isoleucine and L-phenylalanine addition on aroma compound formation during longan juice fermentation by a co-culture of Saccharomyces cerevisiae and Williopsis saturnus. S. Afr. J. Enol. Vitic. 31, 116-124.
22. TRINH, T.T.T., WOON, W.Y., YU, B., CURRAN, P. and LIU, S.-Q. 2011. Growth and fermentation kinetics of mixed cultures of Saccharomyces cerevisiae var. bayanus and Williopsis saturnus var. saturnus at different ratios in longan juice. Int. J. Food Sci. Tech. 46, 130-137.
23. VANDAMME, E.J. and SOETAERT, W. 2002. Bioflavours and fragrances via fermentation and biocatalysis. J. Chem. Technol. Biotechnol. 77, 1323-1332.
24. VANDERHAEGEN, B., NEVEN, H., COGHE, S., VERSTREPEN, K.J., DERDELINCKX, G. and VERACHTERT, H. 2003. Bioflavouring and beer refermentation. Appl. Microbiol. Biotechnol. 62, 140-150.
25. VIANA, F., GIL, J.V., GENOVÉS, S., VALLÉS, S. and MANZANARES, P. 2008. Rational selection of non-Saccharomyces wine yeasts for mixed starters based on ester formation and enological traits. Food Microbiol. 25, 778-785.
26. VIANA, F., GIL, J.V., VALLES, S. and MANZANARES, P. 2009. Increasing the levels of 2-phenylethyl acetate in wine through the use of a mixed culture of Hanseniaspora osmophila and Saccharomyces cerevisiae. Int. J. Food Microbiol. 135, 68-74.
27. WALL, M.M. 2006. Ascorbic acid and mineral composition of longan (Dimocarpus longan), lychee (Litchi chinensis) and rambutan (Nephelium lappaceum) cultivars grown in Hawaii. J. Food Compost. Anal. 19, 655-663.
28. WEBB, A.D. and INGRAHAM, J.L. 1963. Fusel oil: A review. Adv. Appl. Microbiol. 5, 317-353.
29. YILMAZTEKIN, M., ERTEN, H. and CABAROGLU, T. 2008. Production of isoamyl acetate from sugar beet molasses by Williopsis saturnus var. saturnus. J. Inst. Brew. 114, 34-38.
30. YILMAZTEKIN, M., ERTEN, H. and CABAROGLU, T. 2009. Enhanced production of isoamyl acetate from beet molasses with addition of fusel oil by Williopsis saturnus var. saturnus. Food Chem. 112, 290-294.
31. YOSHIOKA, K. and HASHIMOTO, N. 1981. Ester formation by alcohol acetyltransferase from brewer's yeast. Agric. Biol. Chem. 45, 2183-2190.
32. ZENDER, J. 1925. Sur la classification des Endomycétacées. Bulletin de la Société Botanique de Genève 17, 272-302.
33. ZHANG, B., ZENG, X.A., CHEN, Y. and YU, S.J. 2008. Effects of the addition of compound amino acids on the fermentation progress of litchi fruit wine. Liquor-making Sci. Tech. 3, 23-25, 28.
34. ZOECKLEIN, B.W., FUGELSANG, K.C., GUMP, B.H. and NURY, F.S. 1995. Wine Analysis and Production, Chapman & Hall, New York, NY.