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

作者：Eleuterio dos Santos Caroline Mongruel; Moura Pietrowski Giovana de Arruda; Braga Cintia Maia; Rossi Marcio Jose; Ninow Jorge; Machado dos Santos Tamisa Pires; Wosiacki Gilvan; Matos Jorge Regina Maria; Nogueira Alessandro^*

来源：Journal of Food Science, 2015, 80(6): C1170-C1177.

DOI：10.1111/1750-3841.12879

• apple must
• bio-aromas
• chemometrics
• nitrogen compounds
• yeast

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.
Practical Application This study presents the variability of amino acids in dessert apple musts. Lack of amino acids in the apple must affect not only the fermentation kinetics but also the formation of volatile compounds and, therefore, the aroma of the product. This study identifies the key amino acids (Asn, Asp, Glu, and Ala) and the effect of the yeast strain on the formation of fusel alcohols and esters in cider.

• 出版日期2015-6