Effect of Saccharomyces cerevisiae and Schizosaccharomyces pombe strains on chemical composition and sensory quality of ciders made from Finnish apple cultivars
He Wenjia; Liu Shuxun; Heponiemi Paulina; Heinonen Maarit; Marsol-Vall Alexis; Ma Xueying; Yang Baoru; Laaksonen Oskar
Effect of Saccharomyces cerevisiae and Schizosaccharomyces pombe strains on chemical composition and sensory quality of ciders made from Finnish apple cultivars
He Wenjia
Liu Shuxun
Heponiemi Paulina
Heinonen Maarit
Marsol-Vall Alexis
Ma Xueying
Yang Baoru
Laaksonen Oskar
Applied Science Publishers
Julkaisun pysyvä osoite on:
https://urn.fi/URN:NBN:fi-fe2021042821253
https://urn.fi/URN:NBN:fi-fe2021042821253
Tiivistelmä
Composition of volatile compounds and concentrations of sugars and organic acids were studied in apple ciders produced with Saccharomyces cerevisiae and Schizosaccharomyces pombe yeasts using eleven different Finnish apple cultivars. Moreover, sensory quality of selected ciders was studied using check-all-that-apply test with untrained panelists. Seventy-seven volatile compounds were detected in the samples using HS-SPME-GC-MS. In general, the ciders had higher concentrations of higher alcohols, aldehydes, and acetals whereas the juices contained higher contents of C6-alcohols. Simultaneously, fermentation using S. pombe resulted in lower concentrations of malic acid, ethyl pentanoate, ethyl hexanoate, and volatile acids and higher concentrations of residual sugars compared to S. cerevisiae. Ciders made using S. cerevisiae were characterized as 'alcoholic' and 'yeasty' while S. pombe ciders were more frequently described as 'sweet', 'honey-like', and less rated as sour. Besides the strong effect by the yeasts, apple cultivars had significant effects on the compositional and sensorial properties of apple ciders.
Kokoelmat
- Rinnakkaistallenteet [27094]