Changes in the profile of volatile compounds and amino acids during cider fermentation using dessert variety of apples

Ye, Mengqi; Yue, Tianli; Yuan, Yahong

doi:10.1007/s00217-014-2204-1

Cited by 69 publications

(68 citation statements)

References 40 publications

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“…The aspartic acid, asparagine and glutamic acid amino acids were the majority in all the apple juices, representing 57.10% to 81.96% of the total. Similar results were previously reported by Ye and others () and Garai‐Ibabe and others (). Lequéré and Drilleau () found similar results in industrial apple varieties, but with higher serine contents.…”

Section: Resultssupporting

confidence: 92%

“…The amino acids histidine, cysteine, valine, and isoleucine were not identified in the two apple musts but were present in some of the ciders. This indicates that they may have been synthesized or released during fermentation by the metabolism of the yeasts (Ye and others ).…”

Section: Resultsmentioning

confidence: 99%

“…Various volatile compounds of different classes have been found in ciders, mainly higher alcohols, esters, fatty acids, and aromatic compounds such as 2‐phenylethanol (Xu and others ; Peng and others ; Rita and others ; Fan and others ; Braga and others ; Ye and others ; Haider and othres ). Some of these are derived from the fruit and are typical of the cultivar (ethyl butanoate and hexyl ethanoate) but most are formed during alcoholic fermentation as secondary metabolites (Xu and others ; Madrera and Mangas ).…”

Section: Introductionmentioning

confidence: 99%

“…They are formed by the catabolism of amino acids by the Erhlich pathway. These alcohols can be intermediates for the formation of esters by the esterification process during alcoholic fermentation (Ye and others ). When deaminated, the main product of the breakdown of these amino acids is higher alcohols, and these intermediate the esterification process during fermentation (Garden‐Cerdan and Ancin‐Azpilicueta ).…”

Section: Introductionmentioning

confidence: 99%

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Apple Aminoacid Profile and Yeast Strains in the Formation of Fusel Alcohols and Esters in Cider Production

Santos

Pietrowski

Braga

et al. 2015

Journal of Food Science

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The amino acid profile in dessert apple must and its effect on the synthesis of fusel alcohols and esters in cider were established by instrumental analysis. The amino acid profile was performed in nine apple musts. Two apple musts with high (>150 mg/L) and low (<75 mg/L) nitrogen content, and four enological yeast strains, were used in cider fermentation. The aspartic acid, asparagine and glutamic acid amino acids were the majority in all the apple juices, representing 57.10% to 81.95%. These three amino acids provided a high consumption (>90%) during fermentation in all the ciders. Principal component analysis (PCA) explained 81.42% of data variability and the separation of three groups for the analyzed samples was verified. The ciders manufactured with low nitrogen content showed sluggish fermentation and around 50% less content of volatile compounds (independent of the yeast strain used), which were mainly 3-methyl-1-butanol (isoamyl alcohol) and esters. However, in the presence of amino acids (asparagine, aspartic acid, glutamic acid and alanine) there was a greater differentiation between the yeasts in the production of fusel alcohols and ethyl esters. High contents of these aminoacids in dessert apple musts are essential for the production of fusel alcohols and most of esters by aromatic yeasts during cider fermentation.

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Section: Resultssupporting

confidence: 92%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Apple Aminoacid Profile and Yeast Strains in the Formation of Fusel Alcohols and Esters in Cider Production

Santos

Pietrowski

Braga

et al. 2015

Journal of Food Science

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“…Frías et al [22] reported an enhanced amino acid content after the fermentation of soybean products. Fermentation would enhance the concentration of existing amino acids due to the synthesis the specific mixtures of amino acids by the yeast and the release of these upon yeast death and resulting lysis [23][24][25]. All of the above 22 amino acids were reduced after 9 days of fermentation, reaching similar levels at the end of the fermentation to those in the starting product (day 0).…”

Section: Effect Of Alcoholic Fermentation On Amino Acid Composition Omentioning

confidence: 83%

Effect of Fermentation and Subsequent Pasteurization Processes on Amino Acids Composition of Orange Juice

Cerrillo

Fernández-Pachón

Collado‐González

et al. 2015

Plant Foods Hum Nutr

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The fermentation of fruit produces significant changes in their nutritional composition. An orange beverage has been obtained from the controlled alcoholic fermentation and thermal pasteurization of orange juice. A study was performed to determine the influence of both processes on its amino acid profile. UHPLC-QqQ-MS/MS was used for the first time for analysis of orange juice samples. Out of 29 amino acids and derivatives identified, eight (ethanolamine, ornithine, phosphoethanolamine, α-amino-n-butyric acid, hydroxyproline, methylhistidine, citrulline, and cystathionine) have not previously been detected in orange juice. The amino acid profile of the orange juice was not modified by its processing, but total amino acid content of the juice (8194 mg/L) was significantly increased at 9 days of fermentation (13,324 mg/L). Although the pasteurization process produced partial amino acid degradation, the total amino acid content was higher in the final product (9265 mg/L) than in the original juice, enhancing its nutritional value.

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Supplementation of amino acids in apple must for the standardization of volatile compounds in ciders

et al. 2016

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The aim of this study was to identify the main amino acids responsible for the production of esters in ciders. The experiments were carried out in apple must and synthetic must. The amino acids were analysed by high‐performance liquid chromatography and the volatile compounds by gas chromatography. Aspartate, asparagine and glutamate positively influenced the production of esters in the cider models and were used in the experiments with mixtures. The response surface generated by the proposed model yielded two regions that maximized the production of esters. In addition, the combination of aspartate and glutamate predicted a higher production. The optimal suggested concentrations were 43.4% of aspartate and 56.6% of glutamate for 120 mg/L of total nitrogen. The apple must supplemented with these two amino acids resulted in four times more esters than in the same cider without supplementation, demonstrating the effectiveness of the proposed model.

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Changes in the profile of volatile compounds and amino acids during cider fermentation using dessert variety of apples

Cited by 69 publications

References 40 publications

Apple Aminoacid Profile and Yeast Strains in the Formation of Fusel Alcohols and Esters in Cider Production

Apple Aminoacid Profile and Yeast Strains in the Formation of Fusel Alcohols and Esters in Cider Production

Effect of Fermentation and Subsequent Pasteurization Processes on Amino Acids Composition of Orange Juice

Supplementation of amino acids in apple must for the standardization of volatile compounds in ciders

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