Comparison of volatile compounds and sensory profiles of alcoholic black currant (Ribes nigrum) beverages produced with Saccharomyces, Torulaspora, and Metschnikowia yeasts
Niina Kelanne, Britta Siegmund, Tapio Metz, Baoru Yang, Oskar Laaksonen
Food Chemistry
Abstract
Black currants (Ribes nigrum) were fermented with Saccharomyces and non-Saccharomyces 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 Saccharomyces bayanus-fermented beverage compared to the Torulaspora delbrueckii-fermented beverage. In the sensory evaluation, non-Saccharomyces 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.
Extracted Claims
6 claims extracted from this paper into the knowledge graph
yeasts increase higher alcohols
“Significant increases in the contents of higher alcohols (391 %) were observed depending on the yeasts used.”
all beverages be intensely sour
“However, all beverages were intensely sour, which can be a significant challenge in the development of alcoholic berry beverages.”
GC-O analysis reveal higher impact of esters on sensory properties
“GC-O analysis revealed the higher impact of esters on the sensory properties of Saccharomyces bayanus-fermented beverage compared to the Torulaspora delbrueckii-fermented beverage.”