Impact of Yeast Strains on Greengage Alcoholic Beverage Flavor
Author Information
Author(s): Shi Zhenbao, Li Wenzhe, Chen Ziqiang, Peng Zhengcong, Ma Mingtao, Zhang Jinglong, Wu Dianhui, Xie Guangfa, Lu Jian, Ciani Maurizio, Bai Jinhe
Primary Institution: Jiangnan University
Hypothesis
Different Saccharomyces cerevisiae strains will affect the flavor profile of greengage alcoholic beverage.
Conclusion
The study found significant differences in the flavor compound content of greengage alcoholic beverage fermented by different yeast strains.
Supporting Evidence
- Different yeast strains produced varying amounts of volatile organic compounds.
- Nine volatile organic compounds were identified as potential markers for flavor differences.
- SY strain produced the highest alcohol content and sugar utilization rate.
Takeaway
This study shows that the type of yeast used to make greengage alcoholic drinks can change how they taste, with some yeasts making them taste better than others.
Methodology
The study used GC-E-Nose, HS-SPME-GC-MS, and HS-GC-IMS techniques to analyze the volatile organic compounds in greengage alcoholic beverage fermented by different yeast strains.
Limitations
The study may not account for all variables affecting flavor, such as storage conditions and raw material variations.
Participant Demographics
10 trained sensory evaluators, 5 males and 5 females, aged 20 to 50 years.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
Want to read the original?
Access the complete publication on the publisher's website