Effect of Saccharomyces cerevisiae and Schizosaccharomyces pombe strains on chemical composition and sensory quality of ciders made from Finnish apple cultivars
Ma Xueying; Laaksonen Oskar; Heinonen Maarit; Marsol-Vall Alexis; Liu Shuxun; Heponiemi Paulina; Yang Baoru; He Wenjia
Effect of Saccharomyces cerevisiae and Schizosaccharomyces pombe strains on chemical composition and sensory quality of ciders made from Finnish apple cultivars
Ma Xueying
Laaksonen Oskar
Heinonen Maarit
Marsol-Vall Alexis
Liu Shuxun
Heponiemi Paulina
Yang Baoru
He Wenjia
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 [19207]