Evolution of volatile compounds in papaya wine fermented with three <i>Williopsis saturnus</i> yeasts
Pin‐Rou Lee, Yuen‐Ling Ong, Bin Yu, Philip Curran, Shao‐Quan Liu
International Journal of Food Science & Technology
Abstract
Summary The changes in volatile compounds during papaya juice fermentation with three Williopsis saturnus yeasts were investigated in this study. Time‐course papaya juice fermentations were carried out using three Williopsis saturnus yeasts: W. saturnus var. mrakii NCYC2251, W. saturnus var. saturnus NCYC22 and W. saturnus var. sargentensis NCYC2727. Changes in yeast cell population, Brix and pH were similar among the three yeasts, which preferentially utilised glucose over fructose while partially degrading l ‐malic acid. A range of volatile compounds were produced during fermentation including fatty acids, alcohols and esters with esters being the most abundant volatile compounds produced. Benzyl isothiocyanate, butyric acid, 2‐ethylhexanol, benzaldehyde and β‐damascenone present in the papaya juice were metabolised to trace levels during fermentation. There were significant variations among the three yeasts in their ability to produce and metabolise volatile compounds during fermentation. The study suggests that papaya juice fermentation with W. saturnus yeasts is able to result in the formation of a more complex aroma compounds.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
volatile compounds were produced during fermentation
“A range of volatile compounds were produced during fermentation including fatty acids, alcohols and esters with esters being the most abundant volatile compounds produced.”
volatile compounds were metabolised to trace levels
“Benzyl isothiocyanate, butyric acid, 2-ethylhexanol, benzaldehyde and β-damascenone present in the papaya juice were metabolised to trace levels during fermentation.”
papaya juice fermentation results in formation of a more complex aroma compounds
“The study suggests that papaya juice fermentation with W. saturnus yeasts is able to result in the formation of a more complex aroma compounds.”