Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/4860
Título : Effects of spontaneous and inoculated fermentation on the volatile profile of lychee (Litchi chinensis Sonn) fermented beverages
Autor: Alves, Juliana Alvarenga
Lima, Luiz Carlos de Oliveira
Dias, Disney Ribeiro
Nunes, Cleiton Antônio
Schwan, Rosane Freitas
Palavras-chave: Fermented beverage
Lychee (Litchi chinensis Sonn)
Saccharomyces
Volatile profile
Publicador: Institute of Food Science and Technology
Data da publicação: 2-Ago-2010
Referência: ALVES J.A. et al. Effects of spontaneous and inoculated fermentation on the volatile profile of lychee (Litchi chinensis Sonn) fermented beverages. International Journal of Food Science & Technology, Oxford, v. 45, p. 2358-2365, Aug. 2010.
Abstract: The aim of this study was to evaluate the contribution of yeast to the volatile profile of beverages obtained by the fermentation of lychee must through inoculated (Saccharomyces cerevisiae strains UFLA CA116, UFLA CA1183 and UFLA CA1174) and spontaneous fermentation. Higher alcohols and esters were the primary volatiles detected by SPME ⁄ GC–MS. A Principal Component Analysis indicated similarities between UFLA CA116 and UFLA CA1183 and between UFLA CA1174 and spontaneous fermentation. Changing the yeast strain used in the fermentation process has the potential to modulate the volatile profile of fermented beverages. The beverage produced by the inoculation of yeast CA1183 showed the most complex aroma profile compared to the other beverages.
URI: http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2010.02409.x/abstract
http://repositorio.ufla.br/jspui/handle/1/4860
Idioma: en
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DCA - Artigos publicados em periódicos

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