Effects of enzymatic hydrolysis on the chemical constituents in jujube alcoholic beverage fermented with Torulaspora delbrueckii - Details

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Abstract：

This　study　evaluated　the　chemical　and　volatile　composition　of　jujube　alcoholic　beverage　fermented　with　Torulaspora　delbrueckii　after　enzymatic　hydrolysis　treatment.　The　results　showed　that　enzymatic　hydrolysis　first　and　then　alcoholic　fermentation　(EHAF)　significantly　improved　the　growth　of　T.　delbrueckii　with　higher　amount　of　final　yeast　population　(9.67　×　10　7　CFU/mL)　than　that　of　alcoholic　fermentation　control　(AFC)　treatment　(5.02　×　10　7　CFU/mL).　Additionally,　the　enzymatic　hydrolysis　significantly　improved　the　contents　of　total　saponins　and　nitrogen　sources　(ammonia　and　amino　acids),　but　decreased　the　production　of　acetic　acid.　Furthermore,　EHAF　treatment　significantly　promoted　the　productions　of　ethanol,　various　esters　(including　methyl　esters,　ethyl　esters　and　isoamyl　esters),　which　are　beneficial　for　flavor　complexity.　This　study　suggested　that　EHAF　treatment　could　significantly　improve　the　production　of　aroma　compounds　and　this　strategy　might　be　a　useful　way　in　fruit　alcoholic　beverage　fermented　with　T.　delbrueckii.　©　2018　Elsevier　Ltd

Keyword：

Alcoholic fermentation; Enzymatic hydrolysis; Jujube beverage; Torulaspora delbrueckii; Volatiles

Community：

[ 1 ] [Guo, J.]National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial ParkJiangsu 215123, China
[ 2 ] [Yan, Y.]College of Biological Science and Engineering, Fuzhou University, 2 Xue Yuan Road, New University District, Fuzhou, 350116, China
[ 3 ] [Wang, M.]College of Biological Science and Engineering, Fuzhou University, 2 Xue Yuan Road, New University District, Fuzhou, 350116, China
[ 4 ] [Wu, Y.]National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial ParkJiangsu 215123, China
[ 5 ] [Wu, Y.]Food Science and Technology Program, Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore117543, Singapore
[ 6 ] [Liu, S.-Q.]National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial ParkJiangsu 215123, China
[ 7 ] [Liu, S.-Q.]Food Science and Technology Program, Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore117543, Singapore
[ 8 ] [Chen, D.]Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Tsinghua East Road 17, Haidian District, Beijing, 100083, China
[ 9 ] [Lu, Y.]Food Science and Technology Program, Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore117543, Singapore

Reprint 's Address：

[Chen, D.]Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Tsinghua East Road 17, Haidian District, China

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cd_fight_2008@163.com

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LWT

ISSN： 0023-6438

Year： 2018

Volume： 97

Page： 617-623

3 . 7 1 4

JCR@2018

6 . 0 0 0

JCR@2023

ESI HC Threshold：147

JCR Journal Grade：1

CAS Journal Grade：2

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ESI Highly Cited Papers on the List： 0 Unfold All

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30 Days PV： 0

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