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Food research international (Ottawa, Ont.). 2024 Jul:187:114366. doi: 10.1016/j.foodres.2024.114366 Q17.02024

Impact of non-Saccharomyces yeasts derived from traditional fermented foods on beer aroma: Analysis based on HS-SPME-GC/MS combined with chemometrics

传统发酵食品来源非酿酒酵母对啤酒风味的影响：顶空固相微萃取气相色谱与化学计量学联合分析方法研究 翻译改进

Kaixin Cao  1, Junrui Wu  2, Xiujuan Wan  3, Yuchen Hou  2, Cui Zhang  3, Yusheng Wang  2, Liang Zhang  4, Wenxin Yang  1, Yang He  5, Rina Wu  6

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作者单位

  • 1 College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Engineering Research Center of Food Fermentation Technology, Liaoning 110866, China.
  • 2 College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, China.
  • 3 State Key Laboratory of Biological Fermentation Engineering of Beer, Qingdao 467500, China.
  • 4 College of Bioscience and Biotechnology, Shenyang Agricultural University, Shenyang 110866, China.
  • 5 State Key Laboratory of Biological Fermentation Engineering of Beer, Qingdao 467500, China. Electronic address: heyang@tsingtao.com.cn.
  • 6 College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Engineering Research Center of Food Fermentation Technology, Liaoning 110866, China. Electronic address: rinawu@syau.edu.cn.

    • DOI: 10.1016/j.foodres.2024.114366 PMID: 38763646

    摘要 Ai翻译

    In recent years, numerous studies have demonstrated the significant potential of non-Saccharomyces yeasts in aroma generation during fermentation. In this study, 134 strains of yeast were isolated from traditional fermented foods. Subsequently, through primary and tertiary screening, 28 strains of aroma-producing non-Saccharomyces yeast were selected for beer brewing. Headspace-solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) and chemometrics were employed to analyze the volatile flavor substances in beer samples fermented using these strains. Chemometric analysis revealed that distinct species of non-Saccharomyces yeast had a unique influence on beer aroma, with strains from the same genus producing more similar flavor profiles. Accordingly, 2,6-nonadienal, 1-pentanol, phenyl ethanol, isoamyl acetate, ethyl caprate, butyl butyrate, ethyl propionate, furfuryl alcohol, phenethyl acetate, ethyl butyrate, ethyl laurate, acetic acid, and 3-methyl-4 heptanone were identified as the key aroma compounds for distinguishing among different non-Saccharomyces yeast species. This work provides useful insights into the aroma-producing characteristics of different non-Saccharomyces yeasts to reference the targeted improvement of beer aroma.

    Keywords: Beer; Chemometrics; Flavor; HS-SPME/GC–MS; Non-Saccharomyces yeast; Screening of aroma-producing yeast.

    Keywords：non-saccharomyces yeasts; fermented foods; beer aroma; hs-spme-gc/ms; chemometrics

    关键词：非酿酒酵母; 发酵食品; 啤酒香气; 头孢素; 化学计量学

    Copyright © Food research international (Ottawa, Ont.). 中文内容为AI机器翻译，仅供参考！

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    期刊名：Food research international

    缩写：FOOD RES INT

    ISSN：0963-9969

    e-ISSN：1873-7145

    IF/分区：7.0/Q1

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    Impact of non-Saccharomyces yeasts derived from traditional fermented foods on beer aroma: Analysis based on HS-SPME-GC/MS combined with chemometrics