Comparison of volatile compounds and sensory profiles of alcoholic black currant (Ribes nigrum) beverages produced with Saccharomyces, Torulaspora, and Metschnikowia yeasts

Abstract

<p>Black currants (<em>Ribes nigrum</em>) were fermented with <em>Saccharomyces</em> and non-<em>Saccharomyces</em> yeasts without added sugar to yield low-ethanol-content beverages. The effects of yeasts on the volatile compounds and sensory characteristics were analysed by HS-SPME-GC-MS, GC-O, and generic descriptive analysis. Ninety-eight volatile compounds were identified from the black currant juice and fermented beverages. Significant increases in the contents of esters (131 %), higher alcohols (391 %), and fatty acids (not present in juice sample) compared to initial juice were observed depending on the yeasts used. GC-O analysis revealed the higher impact of esters on the sensory properties of <em>Saccharomyces</em> <em>bayanus-</em>fermented beverage compared to the <em>Torulaspora delbrueckii-</em>fermented beverage. In the sensory evaluation, non-<em>Saccharomyces</em> yeasts resulted in a higher ‘black currant odour’. However, all beverages were intensely sour, which can be a significant challenge in the development of alcoholic berry beverages.</p>