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Contribution of Saccharomyces and Non-Saccharomyces Yeasts on the Volatile and Phenolic Profiles of Rosehip Mead

The resurgence of mead, a honey-based fermented beverage, is attributed to the increasing consumption of fermented foods and beverages, driven by its distinct flavors and perceived health benefits. This study investigates the influence of different yeast strains, namely Saccharomyces cerevisiae var....

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Autores principales: Avîrvarei, Alexandra-Costina, Pop, Carmen Rodica, Mudura, Elena, Ranga, Floricuța, Hegheș, Simona-Codruța, Gal, Emese, Zhao, Haifeng, Fărcaș, Anca Corina, Chiș, Maria Simona, Coldea, Teodora Emilia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10376122/
https://www.ncbi.nlm.nih.gov/pubmed/37507995
http://dx.doi.org/10.3390/antiox12071457
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author Avîrvarei, Alexandra-Costina
Pop, Carmen Rodica
Mudura, Elena
Ranga, Floricuța
Hegheș, Simona-Codruța
Gal, Emese
Zhao, Haifeng
Fărcaș, Anca Corina
Chiș, Maria Simona
Coldea, Teodora Emilia
author_facet Avîrvarei, Alexandra-Costina
Pop, Carmen Rodica
Mudura, Elena
Ranga, Floricuța
Hegheș, Simona-Codruța
Gal, Emese
Zhao, Haifeng
Fărcaș, Anca Corina
Chiș, Maria Simona
Coldea, Teodora Emilia
author_sort Avîrvarei, Alexandra-Costina
collection PubMed
description The resurgence of mead, a honey-based fermented beverage, is attributed to the increasing consumption of fermented foods and beverages, driven by its distinct flavors and perceived health benefits. This study investigates the influence of different yeast strains, namely Saccharomyces cerevisiae var. bayanus, and Torulaspora delbrueckii, on the volatile and phenolic compounds of these beverages. Analytical techniques, including HPLC-DAD and GS/MS, were employed to analyze the chemical composition of the beverages. ANOVA analysis of variance was conducted to assess differences in the volatile and phenolic compounds. The findings reveal that yeast selection significantly impacts the chemical profiles of the beverages. Saccharomyces cerevisiae fermentation preserves rosehip-specific flavonoids and phenolic acids. Sequential fermentation with Torulaspora delbrueckii demonstrated proficiency in generating esters, contributing to fruity and floral aromas in the beverages. This study investigates the importance of yeast selection in shaping the chemical composition of rosehip mead, providing insights into the distinct characteristics conferred by different yeast strains. By optimizing yeast selection and fermentation techniques, the overall quality and diversity of these beverages can be enhanced.
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spelling pubmed-103761222023-07-29 Contribution of Saccharomyces and Non-Saccharomyces Yeasts on the Volatile and Phenolic Profiles of Rosehip Mead Avîrvarei, Alexandra-Costina Pop, Carmen Rodica Mudura, Elena Ranga, Floricuța Hegheș, Simona-Codruța Gal, Emese Zhao, Haifeng Fărcaș, Anca Corina Chiș, Maria Simona Coldea, Teodora Emilia Antioxidants (Basel) Article The resurgence of mead, a honey-based fermented beverage, is attributed to the increasing consumption of fermented foods and beverages, driven by its distinct flavors and perceived health benefits. This study investigates the influence of different yeast strains, namely Saccharomyces cerevisiae var. bayanus, and Torulaspora delbrueckii, on the volatile and phenolic compounds of these beverages. Analytical techniques, including HPLC-DAD and GS/MS, were employed to analyze the chemical composition of the beverages. ANOVA analysis of variance was conducted to assess differences in the volatile and phenolic compounds. The findings reveal that yeast selection significantly impacts the chemical profiles of the beverages. Saccharomyces cerevisiae fermentation preserves rosehip-specific flavonoids and phenolic acids. Sequential fermentation with Torulaspora delbrueckii demonstrated proficiency in generating esters, contributing to fruity and floral aromas in the beverages. This study investigates the importance of yeast selection in shaping the chemical composition of rosehip mead, providing insights into the distinct characteristics conferred by different yeast strains. By optimizing yeast selection and fermentation techniques, the overall quality and diversity of these beverages can be enhanced. MDPI 2023-07-19 /pmc/articles/PMC10376122/ /pubmed/37507995 http://dx.doi.org/10.3390/antiox12071457 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Avîrvarei, Alexandra-Costina
Pop, Carmen Rodica
Mudura, Elena
Ranga, Floricuța
Hegheș, Simona-Codruța
Gal, Emese
Zhao, Haifeng
Fărcaș, Anca Corina
Chiș, Maria Simona
Coldea, Teodora Emilia
Contribution of Saccharomyces and Non-Saccharomyces Yeasts on the Volatile and Phenolic Profiles of Rosehip Mead
title Contribution of Saccharomyces and Non-Saccharomyces Yeasts on the Volatile and Phenolic Profiles of Rosehip Mead
title_full Contribution of Saccharomyces and Non-Saccharomyces Yeasts on the Volatile and Phenolic Profiles of Rosehip Mead
title_fullStr Contribution of Saccharomyces and Non-Saccharomyces Yeasts on the Volatile and Phenolic Profiles of Rosehip Mead
title_full_unstemmed Contribution of Saccharomyces and Non-Saccharomyces Yeasts on the Volatile and Phenolic Profiles of Rosehip Mead
title_short Contribution of Saccharomyces and Non-Saccharomyces Yeasts on the Volatile and Phenolic Profiles of Rosehip Mead
title_sort contribution of saccharomyces and non-saccharomyces yeasts on the volatile and phenolic profiles of rosehip mead
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10376122/
https://www.ncbi.nlm.nih.gov/pubmed/37507995
http://dx.doi.org/10.3390/antiox12071457
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