Influence of Fermentation with Hanseniaspora sp. Yeast on the Volatile Profile of Fermented Apple

• Published in: Journal of agricultural and food chemistry 2012-10, Vol.60 (39), p.9815-9821
• Main Authors: de Arruda Moura Pietrowski, Giovana, dos Santos, Caroline Mongruel Eleutério, Sauer, Elenise, Wosiacki, Gilvan, Nogueira, Alessandro
• Format: Article
• Language: English
• Subjects: alcohols; apples; aromatic compounds; Beverages - analysis; Beverages - microbiology; Biological and medical sciences; cost effectiveness; esters; Fermentation; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Hanseniaspora - metabolism; Hanseniaspora uvarum; headspace analysis; Malus - chemistry; Malus - metabolism; Malus - microbiology; volatile compounds; Volatile Organic Compounds - analysis; Volatile Organic Compounds - metabolism; yeasts
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf302290k

This study aims to evaluate the aromatic profile of fermented apple, obtained by the action of strains of Hanseniaspora uvarum and Hanseniaspora guilliermondii using two methods of analysis: static headspace and solid phase microextraction (SPME). The results obtained confirm that the strains of the Hanseniaspora genus contributed positively to the aroma profile of fermented apple, producing considerable amounts of esters and higher alcohols. In comparing the methods of analysis of aromatic compounds using headspace and SPME, it was verified that by using the headspace method it was possible to capture amounts that were up to 16 times greater than the value of the volatile compounds obtained by SPME. However, when using SPME, 5 times more compounds were obtained than when using headspace. Even so, in the conditions of this study it was noted that headspace was more efficient in the extraction of the aromatics of fermented apple when taking into consideration the cost effectiveness of both methods.