Influence of Torulaspora delbrueckii on the Synthesis of Flavor Compounds during the Fermentation Process of Apple Cider
This study utilized Torulaspora delbrueckii and Saccharomyces cerevisiae for apple cider fermentation experiments. By comparing the differences in organic acids and volatile flavor compounds between mixed fermentation and fermentation with only Saccharomyces cerevisiae, the impact of Torulaspora del...
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The editorial department of Science and Technology of Food Industry
2025-01-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010319 |
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| author | Ziyi XIAO Yuchuan ZHAO Ling LUO Dan HUANG Huibo LUO Zijian LI |
| author_facet | Ziyi XIAO Yuchuan ZHAO Ling LUO Dan HUANG Huibo LUO Zijian LI |
| author_sort | Ziyi XIAO |
| collection | DOAJ |
| description | This study utilized Torulaspora delbrueckii and Saccharomyces cerevisiae for apple cider fermentation experiments. By comparing the differences in organic acids and volatile flavor compounds between mixed fermentation and fermentation with only Saccharomyces cerevisiae, the impact of Torulaspora delbrueckii on the synthesis of flavor compounds in apple cider was investigated. The results indicated that Torulaspora delbrueckii significantly increased the levels of oxalic acid (+0.077 g/L), acetic acid (+1.68 g/L), L-lactic acid (+0.83 g/L), and succinic acid (+0.45 g/L) in apple cider (P<0.01), and reduced the quantity of higher alcohols. Co-occurrence network analysis showed that Torulaspora delbrueckii enhanced the stability of volatile flavor compound synthesis. Moreover, mixed fermentation notably increased the content of 11 volatile flavor compounds, including phenylethyl alcohol, benzaldehyde, phenethyl acetate, octanoic acid, and hexanoic acid, which would help to highlight the apple's characteristic aroma, floral and fruity scents, and enhance the perception of sweetness. Finally, based on the enrichment results of the differential flavor compound pathways, Torulaspora delbrueckii could endow the fermentation system with stronger raw material utilization capacity, sugar conversion ability, and flavor compound synthesis ability. The findings suggest that this strain has excellent mixed fermentation performance, providing a theoretical basis for its further utilization in apple cider brewing. |
| format | Article |
| id | doaj-art-0951e8bbfea446b69b2e1b41033a238d |
| institution | Kabale University |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-01-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
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| series | Shipin gongye ke-ji |
| spelling | doaj-art-0951e8bbfea446b69b2e1b41033a238d2025-01-10T06:49:17ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-01-0146128329110.13386/j.issn1002-0306.20240103192024010319-1Influence of Torulaspora delbrueckii on the Synthesis of Flavor Compounds during the Fermentation Process of Apple CiderZiyi XIAO0Yuchuan ZHAO1Ling LUO2Dan HUANG3Huibo LUO4Zijian LI5College of Bioengineering, Sichuan University of Science and Engineering, Zigong 643000, ChinaCollege of Bioengineering, Sichuan University of Science and Engineering, Zigong 643000, ChinaSichuan Vocational College of Chemical Technology, Luzhou 646300, ChinaCollege of Bioengineering, Sichuan University of Science and Engineering, Zigong 643000, ChinaCollege of Bioengineering, Sichuan University of Science and Engineering, Zigong 643000, ChinaCollege of Bioengineering, Sichuan University of Science and Engineering, Zigong 643000, ChinaThis study utilized Torulaspora delbrueckii and Saccharomyces cerevisiae for apple cider fermentation experiments. By comparing the differences in organic acids and volatile flavor compounds between mixed fermentation and fermentation with only Saccharomyces cerevisiae, the impact of Torulaspora delbrueckii on the synthesis of flavor compounds in apple cider was investigated. The results indicated that Torulaspora delbrueckii significantly increased the levels of oxalic acid (+0.077 g/L), acetic acid (+1.68 g/L), L-lactic acid (+0.83 g/L), and succinic acid (+0.45 g/L) in apple cider (P<0.01), and reduced the quantity of higher alcohols. Co-occurrence network analysis showed that Torulaspora delbrueckii enhanced the stability of volatile flavor compound synthesis. Moreover, mixed fermentation notably increased the content of 11 volatile flavor compounds, including phenylethyl alcohol, benzaldehyde, phenethyl acetate, octanoic acid, and hexanoic acid, which would help to highlight the apple's characteristic aroma, floral and fruity scents, and enhance the perception of sweetness. Finally, based on the enrichment results of the differential flavor compound pathways, Torulaspora delbrueckii could endow the fermentation system with stronger raw material utilization capacity, sugar conversion ability, and flavor compound synthesis ability. The findings suggest that this strain has excellent mixed fermentation performance, providing a theoretical basis for its further utilization in apple cider brewing.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010319apple cidertorulaspora delbrueckiisaccharomyces cerevisiaemixed fermentationflavor substances |
| spellingShingle | Ziyi XIAO Yuchuan ZHAO Ling LUO Dan HUANG Huibo LUO Zijian LI Influence of Torulaspora delbrueckii on the Synthesis of Flavor Compounds during the Fermentation Process of Apple Cider Shipin gongye ke-ji apple cider torulaspora delbrueckii saccharomyces cerevisiae mixed fermentation flavor substances |
| title | Influence of Torulaspora delbrueckii on the Synthesis of Flavor Compounds during the Fermentation Process of Apple Cider |
| title_full | Influence of Torulaspora delbrueckii on the Synthesis of Flavor Compounds during the Fermentation Process of Apple Cider |
| title_fullStr | Influence of Torulaspora delbrueckii on the Synthesis of Flavor Compounds during the Fermentation Process of Apple Cider |
| title_full_unstemmed | Influence of Torulaspora delbrueckii on the Synthesis of Flavor Compounds during the Fermentation Process of Apple Cider |
| title_short | Influence of Torulaspora delbrueckii on the Synthesis of Flavor Compounds during the Fermentation Process of Apple Cider |
| title_sort | influence of torulaspora delbrueckii on the synthesis of flavor compounds during the fermentation process of apple cider |
| topic | apple cider torulaspora delbrueckii saccharomyces cerevisiae mixed fermentation flavor substances |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010319 |
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