Comparison of Volatile Composition between Alcoholic Bilberry Beverages Fermented with Non-<i>Saccharomyces</i> Yeasts and Dynamic Changes in Volatile Compounds during Fermentation
Shuxun Liu, Oskar Laaksonen, Alexis Marsol‐Vall, Baoqing Zhu, Baoru Yang
Abstract
was associated with high productions of pentane-2,3-dione, 3-hydroxybutan-2-one, 2-methylbutanal, and 3-methylbutanal. Among the 59 volatile compounds detected, generally, higher alcohols and monoterpenes accumulated constantly and reached the maximum concentration at the middle or later fermentation stage, whereas aldehydes, ketones, and acetals accumulated first followed by a significant drop. The production and accumulation dynamics of metabolites were highly dependent on the yeast species and the developing ethanol content.
Topics & Concepts
Torulaspora delbrueckiiChemistryFermentationFood scienceYeastEthanol fermentationSaccharomycesBiochemistrySaccharomyces cerevisiaeFermentation and Sensory AnalysisPhytochemicals and Antioxidant ActivitiesHorticultural and Viticultural Research