Editorial

2 pages, 181 KiB

Open AccessEditorial

Aroma Compound Evolution during Fermentation

by Niël van Wyk

Fermentation 2023, 9(9), 797; https://doi.org/10.3390/fermentation9090797 - 29 Aug 2023

Viewed by 815

Microorganisms involved in the fermentation process play a significant role in shaping the aromatic characteristics of the final food product [...] Full article

(This article belongs to the Special Issue Aroma Compound Evolution during Fermentation)

Research

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13 pages, 1113 KiB

Open AccessArticle

Fermentation of Cocoa (Theobroma cacao L.) Pulp by Laetiporus persicinus Yields a Novel Beverage with Tropical Aroma

by Victoria Klis, Eva Pühn, Jeanny Jaline Jerschow, Marco Alexander Fraatz and Holger Zorn

Fermentation 2023, 9(6), 533; https://doi.org/10.3390/fermentation9060533 - 30 May 2023

Cited by 5 | Viewed by 2037

Abstract

Cocoa pulp represents an interesting by-product of cocoa production, with an appealing flavor. We developed a non-alcoholic beverage via the submerged fermentation of 10% pasteurized cocoa pulp in water with Laetiporus persicinus for 48 h; the product was characterized by tropical fruity notes [...] Read more.

Cocoa pulp represents an interesting by-product of cocoa production, with an appealing flavor. We developed a non-alcoholic beverage via the submerged fermentation of 10% pasteurized cocoa pulp in water with Laetiporus persicinus for 48 h; the product was characterized by tropical fruity notes such as coconut, mango, passion fruit and peach. The overall acceptance of the beverage compared to the non-fermented medium, as rated by a panel, increased from 2.9 to 3.7 (out of 5.0 points) for odor and from 2.1 to 4.2 for taste. (R)-Linalool (flowery, fruity), methyl benzoate (green, sweet), 2-phenylethanol (rose, sweet), 5-butyl-2(5H)-furanone (coconut, peach) and (E)-nerolidol (flowery, woody) contributed to the overall aroma with odor activity values of >1. During aroma dilution analysis, further substances with coconut, passion fruit and peach-like notes were perceived and structurally assigned to the group of sesquiterpenoids. The fermentation generated a highly interesting beverage using only 10% of the valuable cocoa pulp. The aroma formation via the fungus L. persicinus on cocoa pulp is of great interest for further research as an example of the formation of substances not yet described in the literature. Full article

(This article belongs to the Special Issue Aroma Compound Evolution during Fermentation)

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12 pages, 4182 KiB

Open AccessEditor’s ChoiceArticle

Metschnikowia pulcherrima in Cold Clarification: Biocontrol Activity and Aroma Enhancement in Verdicchio Wine

by Alice Agarbati, Laura Canonico, Maurizio Ciani and Francesca Comitini

Fermentation 2023, 9(3), 302; https://doi.org/10.3390/fermentation9030302 - 20 Mar 2023

Cited by 8 | Viewed by 1393

Abstract

Non-Saccharomyces wine yeasts are not only proposed to improve the sensory profile of wine but also for several distinctive promising features. Among them, biocontrol action at different steps of the wine production chain could be a suitable strategy to reduce the use [...] Read more.

Non-Saccharomyces wine yeasts are not only proposed to improve the sensory profile of wine but also for several distinctive promising features. Among them, biocontrol action at different steps of the wine production chain could be a suitable strategy to reduce the use of sulfur dioxide. In this work, the activity of a selected strain of Metschnikowia pulcherrima was evaluated as inoculum in cold clarification with the aim to reduce SO₂ and improve the aromatic profile of the wine. Fermentation processes were carried out at the winery level for two consecutive vintages using a pied de cuve as the starter inoculum coming from indigenous Saccharomyces cerevisiae strains. M. pulcherrima revealed an effective bio-protectant action during the pre-fermentative stage even if the timely and appropriate starter inoculum in the two years permitted the effective control of wild yeasts during the fermentation also in the control trials. In general, the main oenological characters did not show differences if compared with an un-inoculated trial, while the inoculum of M. pucherrima in cold clarification determined an enhancement of ethyl hexanoate, isobutanol, acetaldehyde, and geraniol even if they are considered in different amounts for each year. Indeed, the analytical and sensory profiles of wines were also influenced by the vintage and variation pied the cuve population. Nonetheless, the overall results indicated that M. pulcherrima led to biocontrol action and an improvement of the aromatic and sensory profile of the wine. Full article

(This article belongs to the Special Issue Aroma Compound Evolution during Fermentation)

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23 pages, 5053 KiB

Open AccessArticle

New Online Monitoring Approaches to Describe and Understand the Kinetics of Acetaldehyde Concentration during Wine Alcoholic Fermentation: Access to Production Balances

by Charlie Guittin, Faïza Maçna, Christian Picou, Marc Perez, Adeline Barreau, Xavier Poitou, Jean-Marie Sablayrolles, Jean-Roch Mouret and Vincent Farines

Fermentation 2023, 9(3), 299; https://doi.org/10.3390/fermentation9030299 - 18 Mar 2023

Cited by 2 | Viewed by 3125

Abstract

The compound acetaldehyde has complex synthesis kinetics since it accumulates during the growth phase and is consumed by yeast during the stationary phase, as well as evaporating (low boiling point) throughout the process. One recurrent question about this molecule is: can temperature both [...] Read more.

The compound acetaldehyde has complex synthesis kinetics since it accumulates during the growth phase and is consumed by yeast during the stationary phase, as well as evaporating (low boiling point) throughout the process. One recurrent question about this molecule is: can temperature both increase and decrease the consumption of the molecule by yeast or does it only promote its evaporation? Therefore, the main objective of this study was to describe and analyze the evolution of acetaldehyde and shed light on the effect of temperature, the main parameter that impacts fermentation kinetics and the dynamics of acetaldehyde synthesis. Thanks to new online monitoring approaches, anisothermal temperature management and associated mathematical methods, complete acetaldehyde production balances during fermentation made it possible to dissociate biological consumption from physical evaporation. From a biological point of view, the high fermentation temperatures led to important production of acetaldehyde at the end of the growth phase but also allowed better consumption of the molecule by yeast. Physical evaporation was more important at high temperatures, reinforcing the final decrease in acetaldehyde concentration. Thanks to the use of production balances, it was possible to determine that the decrease in acetaldehyde concentration during the stationary phase was mainly due to yeast consumption, which was explained by the metabolic links found between acetaldehyde and markers of metabolism, such as organic acids. Full article

(This article belongs to the Special Issue Aroma Compound Evolution during Fermentation)

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16 pages, 2112 KiB

Open AccessArticle

Investigation of Geraniol Biotransformation by Commercial Saccharomyces Yeast Strains by Two Headspace Techniques: Solid-Phase Microextraction Gas Chromatography/Mass Spectrometry (SPME-GC/MS) and Proton Transfer Reaction-Time of Flight-Mass Spectrometry (PTR-ToF-MS)

by Rebecca Roberts, Iuliia Khomenko, Graham T. Eyres, Phil Bremer, Patrick Silcock, Emanuela Betta and Franco Biasioli

Fermentation 2023, 9(3), 294; https://doi.org/10.3390/fermentation9030294 - 17 Mar 2023

Cited by 4 | Viewed by 2530

Abstract

Hop-derived volatile organic compounds (VOCs) and their transformation products significantly impact beer flavour and aroma. Geraniol, a key monoterpene alcohol in hops, has been reported to undergo yeast-modulated biotransformation into various terpenoids during fermentation, which impacts the citrus and floral aromas of the [...] Read more.

Hop-derived volatile organic compounds (VOCs) and their transformation products significantly impact beer flavour and aroma. Geraniol, a key monoterpene alcohol in hops, has been reported to undergo yeast-modulated biotransformation into various terpenoids during fermentation, which impacts the citrus and floral aromas of the finished beer. This study monitored the evolution of geraniol and its transformation products throughout fermentation to provide insight into differences as a function of yeast species and strain. The headspace concentration of VOCs produced during fermentation in model wort was measured using Solid-Phase Microextraction Gas Chromatography/Mass Spectrometry (SPME-GC/MS) and Proton Transfer Reaction-Time of Flight-Mass Spectrometry (PTR-ToF-MS). In the absence of yeast, only geraniol was detected, and no terpenoid compounds were detected in geraniol-free ferments. During fermentation, the depletion of geraniol was closely followed by the detection of citronellol, citronellyl acetate and geranyl acetate. The concentration of the products and formation behaviour was yeast strain dependent. SPME-GC/MS provided confidence in compound identification. PTR-ToF-MS allowed online monitoring of these transformation products, showing when formation differed between Saccharomyces cerevisiae and Saccharomyces pastorianus yeasts. A better understanding of the ability of different yeast to biotransform hop terpenes will help brewers predict, control, and optimize the aroma of the finished beer. Full article

(This article belongs to the Special Issue Aroma Compound Evolution during Fermentation)

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12 pages, 1193 KiB

Open AccessArticle

Pilot Scale Evaluation of Wild Saccharomyces cerevisiae Strains in Aglianico

by Davide Gottardi, Gabriella Siesto, Antonio Bevilacqua, Francesca Patrignani, Daniela Campaniello, Barbara Speranza, Rosalba Lanciotti, Angela Capece and Patrizia Romano

Fermentation 2023, 9(3), 245; https://doi.org/10.3390/fermentation9030245 - 03 Mar 2023

Cited by 1 | Viewed by 1432

Abstract

In winemaking, the influence of Saccharomyces cerevisiae strains on the aromatic components of wine is well recognized on a laboratory scale, but few studies deal with the comparison of numerous strains on a pilot scale fermentation. In this scenario, the present work aimed [...] Read more.

In winemaking, the influence of Saccharomyces cerevisiae strains on the aromatic components of wine is well recognized on a laboratory scale, but few studies deal with the comparison of numerous strains on a pilot scale fermentation. In this scenario, the present work aimed to validate the fermentative behavior of seven wild S. cerevisiae strains on pilot-scale fermentations to evaluate their impact on the aromatic profiles of the resulting wines. The strains, isolated from grapes of different Italian regional varieties, were tested in pilot-scale fermentation trials performed in the cellar in 1 hL of Aglianico grape must. Then, wines were analyzed for their microbiological cell loads, main chemical parameters of enological interest (ethanol, total sugars, fructose, glucose, total and volatile acidity, malic and lactic acids) and volatile aroma profiles by GC/MS/SPME. Seventy-six volatile compounds belonging to six different classes (esters, alcohols, terpenes, aldehydes, acids, and ketones) were identified. The seven strains showed different trends and significant differences, and for each class of compounds, high-producing and low-producing strains were found. Since the present work was performed at a pilot-scale level, mimicking as much as possible real working conditions, the results obtained can be considered as a validation of the screened S. cerevisiae strains and a strategy to discriminate in real closed conditions strains able to impart desired wine sensory features. Full article

(This article belongs to the Special Issue Aroma Compound Evolution during Fermentation)

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10 pages, 601 KiB

Open AccessArticle

Combined Use of Schizosaccharomyces pombe and a Lachancea thermotolerans Strain with a High Malic Acid Consumption Ability for Wine Production

by Javier Vicente, Niina Kelanne, Eva Navascués, Fernando Calderón, Antonio Santos, Domingo Marquina, Baoru Yang and Santiago Benito

Fermentation 2023, 9(2), 165; https://doi.org/10.3390/fermentation9020165 - 11 Feb 2023

Cited by 5 | Viewed by 1572

Abstract

The development of new fermentative strategies exploiting the potential of different wine-related species is of great interest for new winemaking conditions and consumer preferences. One of the most promising non-conventional approaches to wine fermentation is the combined use of deacidifying and acidifying yeasts. [...] Read more.

The development of new fermentative strategies exploiting the potential of different wine-related species is of great interest for new winemaking conditions and consumer preferences. One of the most promising non-conventional approaches to wine fermentation is the combined use of deacidifying and acidifying yeasts. Lachancea thermotolerans shows several other properties besides lactic acid production; among them, high malic acid consumption is of great interest in the production of red wines for avoiding undesirable refermentations once bottled. The combination of a L. thermotolerans strain that is able to consume malic acid with a Schizosaccharomyces pombe strain helps to ensure malic acid elimination during alcoholic fermentation while increasing the final acidity by lactic acid production. To properly assess the influence of this alternative strategy, we developed combined fermentations between specific strains of L. thermotolerans and S. pombe under sequential inoculation. Both species showed a great performance under the studied conditions, influencing not only the acidity but also the aromatic compound profiles of the resulting wines. The new proposed biotechnological strategy reduced the final concentrations of ethanol, malic acid and succinic acid, while it increased the concentrations of lactic acid and esters. Full article

(This article belongs to the Special Issue Aroma Compound Evolution during Fermentation)

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19 pages, 2689 KiB

Open AccessArticle

Monitoring the Aroma Compound Profiles in the Microbial Fermentation of Seaweeds and Their Effects on Sensory Perception

by Yueh-Hao Ronny Hung, Chien-Yu Peng, Mei-Ying Huang, Wen-Jung Lu, Hsuan-Ju Lin, Chih-Ling Hsu, Ming-Chih Fang and Hong-Ting Victor Lin

Fermentation 2023, 9(2), 135; https://doi.org/10.3390/fermentation9020135 - 31 Jan 2023

Cited by 7 | Viewed by 1901

Abstract

Seaweeds have a variety of biological activities, and their aromatic characteristics could play an important role in consumer acceptance. Here, changes in aroma compounds were monitored during microbial fermentation, and those most likely to affect sensory perception were identified. Ulva sp. and Laminaria [...] Read more.

Seaweeds have a variety of biological activities, and their aromatic characteristics could play an important role in consumer acceptance. Here, changes in aroma compounds were monitored during microbial fermentation, and those most likely to affect sensory perception were identified. Ulva sp. and Laminaria sp. were fermented and generally recognized as safe microorganisms, and the profile of volatile compounds in the fermented seaweeds was investigated using headspace solid-phase microextraction with gas chromatography–mass spectrometry. Volatile compounds, including ketones, aldehydes, alcohols, and acids, were identified during seaweed fermentation. Compared with lactic acid bacteria fermentation, Bacillus subtilis fermentation could enhance the total ketone amount in seaweeds. Saccharomyces cerevisiae fermentation could also enhance the alcohol content in seaweeds. Principal component analysis of volatile compounds revealed that fermenting seaweeds with B. subtilis or S. cerevisiae could reduce aldehyde contents and boost ketone and alcohol contents, respectively, as expected. The odor of the fermented seaweeds was described by using GC–olfactometry, and B. subtilis and S. cerevisiae fermentations could enhance pleasant odors and reduce unpleasant odors. These results can support the capability of fermentation to improve the aromatic profile of seaweeds. Full article

(This article belongs to the Special Issue Aroma Compound Evolution during Fermentation)

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12 pages, 1461 KiB

Open AccessEditor’s ChoiceArticle

Aroma Profiles of Vitis vinifera L. cv. Gewürztraminer Must Fermented with Co-Cultures of Saccharomyces cerevisiae and Seven Hanseniaspora spp.

by Jennifer Badura, Florian Kiene, Silvia Brezina, Stefanie Fritsch, Heike Semmler, Doris Rauhut, Isak S. Pretorius, Christian von Wallbrunn and Niël van Wyk

Fermentation 2023, 9(2), 109; https://doi.org/10.3390/fermentation9020109 - 24 Jan 2023

Cited by 5 | Viewed by 1590

Abstract

In this study, the aroma-production profiles of seven different Hanseniaspora strains, namely H. guilliermondii, H. meyeri, H. nectarophila, H. occidentalis, H. opuntiae, H. osmophila and H. uvarum were determined in a simultaneous co-inoculation with the wine yeast Saccharomyces [...] Read more.

In this study, the aroma-production profiles of seven different Hanseniaspora strains, namely H. guilliermondii, H. meyeri, H. nectarophila, H. occidentalis, H. opuntiae, H. osmophila and H. uvarum were determined in a simultaneous co-inoculation with the wine yeast Saccharomyces cerevisiae Champagne Epernay Geisenheim (Uvaferm CEG). All co-inoculated fermentations with Hanseniaspora showed a dramatic increase in ethyl acetate levels except the two (H. occidentalis and H. osmophila) that belong to the so-called slow-evolving clade, which had no meaningful difference, compared to the S. cerevisiae control. Other striking observations were the almost complete depletion of lactic acid in mixed-culture fermentations with H. osmophila, the more than 3.7 mg/L production of isoamyl acetate with H. guilliermondii, the significantly lower levels of glycerol with H. occidentalis and the increase in certain terpenols, such as citronellol with H. opuntiae. This work allows for the direct comparison of wines made with different Hanseniapora spp. showcasing their oenological potential, including two (H. meyeri and H. nectarophila) previously unexplored in winemaking experiments. Full article

(This article belongs to the Special Issue Aroma Compound Evolution during Fermentation)

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18 pages, 2913 KiB

Open AccessArticle

Effects of Fermentation on the Physicochemical Properties and Aroma of Lamb Liver Paste

by Ting Liu, Taiwu Zhang, Lirong Yang, Yanni Zhang, Letian Kang, Le Yang, Yujia Zhai, Ye Jin, Lihua Zhao and Yan Duan

Fermentation 2022, 8(12), 676; https://doi.org/10.3390/fermentation8120676 - 25 Nov 2022

Cited by 2 | Viewed by 1349

Abstract

The probiotic fermentation of lamb liver paste is a new method with which to utilize sheep by-products and address the issue of waste. In this study, a pH meter, chromaticity meter, texture analyzer, and gas chromatograph–mass spectrometer (GC–MS) were used to determine various [...] Read more.

The probiotic fermentation of lamb liver paste is a new method with which to utilize sheep by-products and address the issue of waste. In this study, a pH meter, chromaticity meter, texture analyzer, and gas chromatograph–mass spectrometer (GC–MS) were used to determine various indicators. The objective was to investigate the effect of fermentation on the physical properties and aroma of lamb liver paste. The results showed that the L* (brightness), a* (redness), and b* (yellowness) of the samples were significantly higher in the starter fermentation group than in the other two groups after storage for 0, 1, 7, 14, 21, and 28 days (p < 0.05). In addition, cohesiveness, adhesion, and chewiness were lower in the starter fermentation group after 7 days (p < 0.05). TVB-N and fat were lower in the starter fermentation group compared to the sterilization group at 28 days. pH was significantly lower in the starter fermentation group at the beginning of storage, and lactic acid bacteria numbers were significantly higher than in the sterilization groups (p < 0.05). Important aroma compounds, such as 2-undecenal, 1-octen-3-ol, and anethole, were significantly higher in the starter fermentation group than in the sterilization group (p < 0.05). Fermented lamb liver paste is a new by-product that exhibits a high degree of freshness and a low degree of fat oxidation during storage. This study provides a theoretical basis for future industrial production. Full article

(This article belongs to the Special Issue Aroma Compound Evolution during Fermentation)

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Review

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21 pages, 1467 KiB

Open AccessReview

Key Aromatic Volatile Compounds from Roasted Cocoa Beans, Cocoa Liquor, and Chocolate

by Orlando Meneses Quelal, David Pilamunga Hurtado, Andrés Arroyo Benavides, Pamela Vidaurre Alanes and Norka Vidaurre Alanes

Fermentation 2023, 9(2), 166; https://doi.org/10.3390/fermentation9020166 - 11 Feb 2023

Cited by 4 | Viewed by 3972

Abstract

The characteristic aromas at each stage of chocolate processing change in quantity and quality depending on the cocoa variety, the chemical composition of the beans, the specific protein storage content, and the polysaccharides and polyphenols determining the type and quantity of the precursors [...] Read more.

The characteristic aromas at each stage of chocolate processing change in quantity and quality depending on the cocoa variety, the chemical composition of the beans, the specific protein storage content, and the polysaccharides and polyphenols determining the type and quantity of the precursors formed during the fermentation and drying process, leading to the formation of specific chocolate aromas in the subsequent roasting and conching processes. Bean aroma is frequently profiled, identified, and semiquantified by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPMEGC-MS) and by gas chromatography olfactometry (GC-O). In general, the flavors generated in chocolate processing include fruity, floral, chocolate, woody, caramel, earthy, and undesirable notes. Each processing stage contributes to or depletes the aroma compounds that may be desirable or undesirable, as discussed in this report. Full article

(This article belongs to the Special Issue Aroma Compound Evolution during Fermentation)

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