Manipulation of volatile compound transformation in durian wine by nitrogen supplementation

International Journal of Food Science and Technology

Volumn 48, Issue 3, 2013, Pages 650-662

  Lee, Pin Rou ^a   Toh, Mingzhan ^a   Yu, Bin ^b   Curran, Philip ^b   Liu, Shao Quan ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^b Firmenich Asia Pte Ltd   (Singapore)

Author keywords

Durian; Fermentation; Nitrogen; Saccharomyces; Volatiles

Indexed keywords

AROMA COMPOUNDS; DIAMMONIUM PHOSPHATES; DURIAN; ISOAMYL ACETATE; ISOAMYL ALCOHOL; SACCHAROMYCES; VOLATILE COMPOSITION; VOLATILE COMPOUNDS; VOLATILE SULPHUR COMPOUNDS; VOLATILES; WINE FERMENTATION; YEAST CELL;

AMINO ACIDS; CELL CULTURE; CELL PROLIFERATION; ETHANOL; FERMENTATION; NITROGEN; SULFUR COMPOUNDS; VOLATILE FATTY ACIDS; YEAST;

WINE;

DURIO ZIBETHINUS; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE;

EID: 84873057630     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12012     Document Type: Article

References (41)

1. Arias-Gril, M., Garde-Cerdan, T. & Ancin-Azpilicueta, C. (2007). Influence of addition of ammonium and different amino acid concentrations on nitrogen metabolism in spontaneous must fermentation. Food Chemistry, 103, 1312-1318.
2. Arvanitoyannis, I.S., Katsota, M.N., Psarra, E.P., Soufleros, E.H. & Kallithraka, S. (1999). Application of quality control methods for assessing wine authenticity: use of multivariate analysis (chemometrics). Trends in Food Science and Technology, 10, 321-336.
3. Barbosa, C., Falco, V., Mendes-Faria, A. & Mendes-Faria, A. (2009). Nitrogen addition influences formation of aroma compounds, volatile acidity and ethanol in nitrogen deficient media fermented by Saccharomyces cerevisiae wine strains. Journal of Bioscience and Bioengineering, 108, 99-104.
4. Bell, S.J. & Henschke, P.A. (2005). Implications of nitrogen nutrition for grapes, fermentation and wine. Australian Journal of Grape and Wine Research, 11, 242-295.
5. Cheong, M.W., Loke, X.Q., Liu, S.Q., Pramudya, K., Curran, P. & Yu, B. (2011). Characterization of volatile compounds and aroma profiles of Malaysian pomelo (Citrus grandis (L.) Osbeck) blossom and peel. Journal of Essential Oil Research, 23, 34-44.
6. Cheong, M.W., Chong, Z. S., Liu, S.Q., Zhou, W., Curran, P. & Yu, B. (2012). Characterisation of calamansi (Citrus microcarpa). Part I: volatiles, aromatic profiles and phenolic acids in the peel. Food Chemistry, 134, 686-695.
7. Chin, S.T., Nazimaha, S.A.H., Quek, S.Y., Man, Y.B.C., Rahman, R.A. & Hashim, D.M. (2007). Analysis of volatile compounds from Malaysian durians (Durio zibethinus) using headspace SPME coupled to fast GC-MS. Journal of Food Composition and Analysis, 20, 31-44.
8. Coloretti, F., Zambonelli, C., Castellari, L., Tini, V. & Rainieri, S. (2002). The effect of DL-malic acid on the metabolism of L-malic acid during wine alcoholic fermentation. Food Technology and Biotechnology, 40, 317-320.
9. Duarte, W.F., Dias, D.R., Oliveira, J.M. et al. (2010). Raspberry (Rubus idaeus L.) wine: yeast selection, sensory evaluation and instrumental analysis of volatile and other compounds. Food Research International, 43, 2303-2314.
10. Gao, C. & Fleet, G.H. (1995). Degradation of malic and tartaric acids by high density cell suspensions of wine yeasts. Food Microbiology, 12, 65-71.
11. Garde-Cerdan, T. & Ancin-Azpilicueta, C. (2008). Effect of the addition of different quantities of amino acids to nitrogen-deficient must on the formation of esters, alcohols, and acids during wine alcoholic fermentation. LWT- Food Science and Technology, 41, 501-510.
12. González-Marco, A., Jiménez-Moreno, N. & Ancín-Azpilicueta, C. (2010). Influence of nutrients addition to nonlimited-in-nitrogen must on wine composition. Journal of Food Science, 75, 206-211.
13. Goodner, K.L. (2008). Practical retention index models of OV-101, DB-1, DB-5, and DB-Wax for flavor and fragrance compounds. LWT, 41, 951-958.
14. Haruenkit, R., Poovarodom, S., Leontowicz, H. et al. (2007). Comparative study of health properties and nutritional value of durian, mangosteen, and snake fruit: experiments in vitro and in vivo. Journal of Agricultural and Food Chemistry, 55, 5842-5849.
15. Haruenkit, R., Poovarodom, S., Vearasilp, S. et al. (2010). Comparison of bioactive compounds, antioxidant and antiproliferative activities of Mon Thong durian during ripening. Food Chemistry, 118, 540-547.
16. Hernandez-Orte, P., Ibarz, M.J., Cacho, J. & Ferreira, V. (2005). Effect of the addition of ammonium and amino acids to musts of Airen variety on aromatic composition and sensory properties of the obtained wine. Food Chemistry, 89, 163-174.
17. Hernandez-Orte, P., Bely, M., Cacho, J. & Ferreira, V. (2006). Impact of ammonium additions on volatile acidity, ethanol, and aromatic compound production by different Saccharomyces cerevisiae strains during fermentation in controlled synthetic media. Australian Journal of Grape and Wine Research, 12, 150-160.
18. Kallithraka, S., Arvanitoyannis, I.S., El-Zajouli, A. & Kefalas, P. (2001a). The application of an improved method for trans-resveratrol to determine the origin of Greek red wines. Food Chemistry, 75, 355-363.
19. Kallithraka, S., Arvanitoyannis, I.S., Kefalas, P., El-Zajouli, A., Soufleros, E. & Psarra, E. (2001b). Instrumental and sensory analysis of Greek wines; implementation of principal component analysis (PCA) for classification according to geographical origin. Food Chemistry, 73, 501-514.
20. Landaud, S., Helinck, S. & Bonnarme, P. (2008). Formation of volatile sulfur compounds and metabolism of methionine and other sulfur compounds in fermented food. Applied Microbiology and Biotechnology, 77, 1191-1205.
21. Lee, P.R., Yu, B., Curran, P. & Liu, S.Q. (2011). Impact of amino acid addition on aroma compounds in papaya wine fermented with Williopsis mrakii. South African Journal of Enology and Viticulture, 32, 220-228.
22. Lee, P.R., Saputra, A., Yu, B., Curran, P. & Liu, S.Q. (2012). Biotransformation of durian pulp by mono- and mixed-cultures of Saccharomyces cerevisiae and Williopsis saturnus. LWT - Food Science and Technology, 46, 84-90.
23. Luebke, W. (1980). The Good Scents Company. Available at: http://www.thegoodscentscompany.com/index.html (accessed 25 March 2012).
24. Morata, A., Gonzalez, C. & Suarez-Lepe, J.A. (2007). Formation of vinylphenolic pyranoanthocyanins by selected yeasts fermenting red grape must supplemented with hydroxycinnamic acids. International Journal of Food Microbiology, 116, 144-152.
25. Moreira, N., Guedes de Pinho, P., Santos, C. & Vasconcelos, I. (2011). Relationship between nitrogen content in grapes and volatiles, namely heavy sulphur compounds, in wines. Food Chemistry, 126, 1599-1607.
26. Okrasa, K., Guibe-Jampel, E., Plenkiewicz, J. & Therisod, M. (2004). In vitro bi-enzymatic synthesis of benzaldehyde from phenylalanine: practical and mechanistic studies. Journal of Molecular Catalysis B: Enzymatic, 31, 97-101.
27. Rapp, A. & Versini, G. (1996). Influence of nitrogen compounds in grapes on aroma compounds of wines. American Journal of Enology and Viticulture, 51, 193-203.
28. Redzepovic, S., Orlic, S., Majdak, A., Kozina, B., Volschenk, H. & Viljoen-Bloom, M. (2003). Differential malic acid degradation by selected strains of Saccharomyces during alcoholic fermentation. International Journal of Food Microbiology, 83, 49-61.
29. Saayman, M. & Viljoen-Bloom, M. (2006). The biochemistry of malic acid metabolism by wine yeast - A review. South African Journal of Enology and Viticulture, 27, 113-122.
30. Sapii, A.T. & Nanthachai, S. (1994). Fruit growth and development. In: Durian: Fruit Development, Postharvest Physiology, Handling and Marketing in ASEAN (edited by S. Nanthachai). Pp. 44-47. Kuala Lumpur, Malaysia: ASEAN Food Handling Bureau.
31. Stark, D., Zala, D., Munch, T., Sonnleitner, B., Marison, I.W. & von Stockar, U. (2003). Inhibition aspects of the bioconversion of L-phenylalanine to 2-phenylethanol by Saccharomyces cerevisiae. Enzyme and Microbial Technology, 32, 213-223.
32. Torrea, D. & Henschke, P.A. (2004). Ammonium supplementation of grape juice-effect on the aroma profiles of a Chardonnay wine. Technology Review, 150, 59-63.
33. Torrea, D., Varela, C., Ugliano, M., Ancin-Azpilicueta, C., Francis, I.L. & Henschke, P.A. (2011). Comparisons of inorganic and organic nitrogen supplementation of grape juice-Effect on volatile composition and aroma profile of a Chardonnay wine fermented with Saccharomyces cerevisiae yeast. Food Chemistry, 127, 1072-1083.
34. Ugliano, M., Bartowsky, E.J., McCarthy, J., Moio, L. & Henschke, P.A. (2006). Hydrolysis and transformation of grape glycosidically bound volatile compounds during fermentation with three Saccharomyces yeast strains. Journal of Agricultural and Food Chemistry, 54, 6322-6331.
35. USDA (The United States Department of Agriculture) (2011). USDA National Nutrient Database for Standard Reference, Release 24. Agricultural Research Service, Nutrient Data Laboratory Home Page. Available at: http://www.ars.usda.gov/ba/bhnrc/ndl (accessed 5 June 2012).
36. Vasserot, Y., Steinmetz, V. & Jeandet, P. (2003). Study of thiol consumption by yeast lees. Antonie van Leeuwenhoek, 83, 201-207.
37. Vermeulen, C., Gijs, L. & Collin, S. (2005). Sensorial contribution and formation pathways of thiols in foods: a review. Food Reviews International, 21, 69-137.
38. Voon, Y.Y., Hamid, N.S.A, Rusul, G., Osman, A. & Quek, S.Y. (2006). Physicochemical, microbial and sensory changes of minimally processed durian (Durio zibethinus cv. D24) durian storage at 4 and 28 °C. Postharvest Biology and Technology, 42, 168-175.
39. Voon, Y.Y., Namizah, S.A.H., Rusul, G., Osman, A. & Quek, S. (2007). Volatile flavour compounds and sensory properties of minimally processed durian (Durio zibethinus cv. D24) fruit during storage at 4 °C. Postharvest Biology and Technology, 46, 76-85.
40. Wong, K.C. & Tie, D.Y. (1995). Volatile constituents of durian (Durio zibethinus Murr.). Flavour and Fragrance Journal, 10, 79-83.
41. Zanariah, J. & Noor Rehan, J. (1987). Protein and amino acid profiles of some Malaysian fruits. MARDI Research Bulletin Malaysia, 15, 1-7.