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Characterization and screening of non-Saccharomyces yeasts used to produce fragrant cider

Wei, Jianping, Wang, Shuyu, Zhang, Yuxiang, Yuan, Yahong, Yue, Tianli
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.107 pp. 191-198
Candida zemplinina, Hanseniaspora vineae, Torulaspora delbrueckii, acetates, ciders, fruits, least squares, odors, principal component analysis, screening, sensory evaluation, stone fruits, volatile compounds, yeasts
The objective of this work is to characterize and screen non-Saccharomyces yeast strains for the production of ciders. A total of 199 volatiles were observed in the ciders that were generated from 163 non-Saccharomyces yeasts. Candida zemplinina, Hanseniaspora vineae and Torulaspora delbrueckii were found to produce relatively more volatile compounds than other species. There were 29 volatiles with a relative Odor Activity Value (rOAV) > 1. Based on analysis of aroma content, aroma complexity and aroma impact, 35 samples were further selected for Principal Component Analysis and sensory analysis. The results revealed that two groups of ciders were differentiated by the presence of decanal or β-damascenone, while the remaining samples contained 2-methylbutyl acetate. Additionally, partial least-squares regression showed that tropical fruit, kernel fruit, stone fruit and floral aroma notes had the greatest impact on the overall aroma of these ciders.