Influence of Saccharomyces cerevisiae strain on the profile of volatile organic compounds of blossom honey mead

Ildikó Bénes, Katarína Furdíková and Daniela Šmogrovičová
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Ildikó Bénes: Department of Biochemical Technology, Institute of Biotechnology and Food Science, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovak Republic
Katarína Furdíková: Department of Biochemical Technology, Institute of Biotechnology and Food Science, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovak Republic
Daniela Šmogrovičová: Department of Biochemical Technology, Institute of Biotechnology and Food Science, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovak Republic

Czech Journal of Food Sciences, 2015, vol. 33, issue 4, 334-339

Abstract: The influence of yeast strain on the volatile profile of meads fermented from blossom honey using three different Saccharomyces cerevisiae var. bayanus strains was evaluated. Meads were analysed by methods of basic chemical analysis and gas chromatography after 15 days of fermentation. Individual yeast strains produced various metabolites in different concentrations under the same fermentation conditions which significantly influenced the final secondary aroma of mead. Higher concentrations of acetaldehyde and 1-propanol, associated with S. cerevisiae var. bayanus MM-R2 considerably distinguished this strain from the others, whereas the difference between strains S. cerevisiae var. bayanus FM-R-Fix1 and MT-R1B was characterised by the production of ethyl hexanoate, ethyl octanoate (FM-R-Fix1), and isobutyl alcohol (MT-R1B).

Keywords: honeywine; yeast; sensory profile (search for similar items in EconPapers)
Date: 2015
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:33:y:2015:i:4:id:48-2015-cjfs

DOI: 10.17221/48/2015-CJFS

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