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Effects of Honey Variety and Non-Saccharomyces cerevisiae on the Flavor Volatiles of Mead

文献类型： 外文期刊

作者： Li, Ruirui 1 ; Sun, Yuxia 1 ;

作者机构： 1.Shandong Acad Agr Sci, Inst Agrofood Sci & Technol, Key Lab Agroprod Proc Technol Shandong Prov, Minist Agr,Key Lab Novel Food Resources Proc, Jinan 250100, Shandong, Peoples R China

关键词： Aroma series; honey variety; HS-SPME-GC-MS; mead; non-saccharomyces cerevisiae; PCA

期刊名称：JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS （ 影响因子：2.062； 五年影响因子：1.786 ）

ISSN： 0361-0470

年卷期： 2019 年 77 卷 1 期

页码：

收录情况： SCI

摘要： This study examined the effects of honey varieties and non-Saccharomyces cerevisiae (Torulaspora delbrueckii and Kluyveromyces thermotolerans) on the flavor volatiles of mead. Five different types of mead were prepared from the honey varieties: vitex, acacia, linden, multifloral, and jujube. Among them, multifloral mead had the highest alcohol content, and acacia mead had the highest ester and acid content. As for the effect of non-Saccharomyces yeasts, vitex mead fermented with EC1118 exhibited the highest volatile-compound content, T. delbrueckii had the highest alcohol content (especially isopentanol and alpha-phenylethyl alcohol), and K. thermotolerans had the highest ethyl acetate and n-decanoic acid content. EC1118 had different effects on the flavor-volatile content of the two non-Saccharomyces cerevisiae fermented meads. Moreover, principal component analysis (PCA) and sensory analysis revealed considerable differences among the aroma components of the mead, which confirmed major differences among the aroma substances detected in this study.

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[1]Effects of Honey Variety and Non-Saccharomyces cerevisiae on the Flavor Volatiles of Mead. Li, Ruirui,Sun, Yuxia. 2019

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