Fine tuning of medium chain fatty acids levels increases fruity ester production during alcoholic fermentation.
Food Chem
; 346: 128897, 2021 Jun 01.
Article
in En
| MEDLINE
| ID: mdl-33406455
ABSTRACT
Pichia fermentans Z9Y-3 and its intracellular enzymes were inoculated along with S. cerevisiae in synthetic grape must to modulate fruity ester production. The levels of ester-related enzymes, ester precursors, and fruity esters were monitored every 24 h during fermentation. Results showed that the levels of ethyl acetate, acetate higher alcohol esters (AHEs), short chain fatty acid ethyl esters (SFEs), and medium chain fatty acid ethyl esters (MFEs) were significantly enhanced in mixed fermentation. Pearson correlation analysis further revealed that higher alcohols and fatty acids played a more important role in fruity ester production than enzymes; Particularly, the correlation coefficient between fatty acids and MFEs was 0.940. In addition, supplementation of medium chain fatty acids (7.2 mg/L) at the metaphase of single S. cerevisiae fermentation improved ethyl acetate, AHE, SFE, and MFE production by 42.56%, 21.00%, 61.33%, and 90.04%, respectively, although the high level of ethyl acetate might result in off-flavors.
Key words
Acyl-CoA: alcohol O-acyltransferases; Alcohol O-acyltransferases; Decanoic acid (PubChem CID:2969); Esterase; Ethyl acetate (PubChem CID: 8857); Ethyl decanoate (PubChem CID: 8048); Ethyl hexanoate (PubChem CID: 31265); Ethyl octanoate (PubChem CID: 7799); Hexanoic acid (PubChem CID: 8892); Higher alcohols; Isoamyl acetate (PubChem CID: 31276); Isoamyl alcohol (PubChem CID: 31260); Isobutyl alcohol (PubChem CID: 6560); Non-Saccharomyces; Octanoic acid (PubChem CID: 379); Saccharomyces cerevisiae; Wine aroma
Full text:
1
Database:
MEDLINE
Main subject:
Esters
/
Fatty Acids
/
Fermentation
Language:
En
Journal:
Food Chem
Year:
2021
Type:
Article
Affiliation country:
China