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Volatile compositions and sensorial properties of strawberry fruit wines fermented with Torulaspora delbrueckii and Saccharomyces cerevisiae in sequential and simultaneous inoculations

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Abstract

The effects of co-fermentation with Torulaspora delbrueckii on the composition of volatile compounds and sensory characteristics of strawberry fruit wines were investigated by fermenting strawberry pulp with T. delbrueckii in pure fermentation, as well as in simultaneous and sequential inoculations with Saccharomyces cerevisiae. E-nose analysis results showed that these strawberry fruit wines with different fermentation patterns exhibited distinct aromatic characteristics. The sensory attributes intensities of 'fruit', 'strawberry', 'sweet' and 'floral' were significantly enhanced in sequential fermentation compared to pure S. cerevisiae fermentation. Altogether, 87 volatile compounds were detected with HS-SPME-GC/MS in strawberry products, with 32 of them identified as key contributors to the overall aroma due to their high odor activity values. The sequential fermentation increased the concentration of desirable aroma-active compounds, including isoamyl alcohol, phenylethanol, isoamyl acetate, and some ethyl esters in strawberry fruit wines. The partial least squares regression analysis revealed that the fruity, floral and sweet characteristics were primarily attributed to specific aroma-active compounds, including esters such as ethyl caproate, ethyl caprylate, ethyl cinnamate, isoamyl acetate, ethyl cinnamate, ethyl 3-phenylpropionate and ethyl butyrate, as well as terpenes such as limonene, α-terpineol and nerolidol.

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Acknowledgements

This work was supported by the open research project of Anhui Ecological Fermentation Engineering Research Center for Functional Fruit Beverage  (Fuyang Normal University) (no. FSKFKT016).

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Authors and Affiliations

  1. Anhui Ecological Fermentation Engineering Research Center for Functional Fruit Beverage, School of Biological Science and Food Engineering, Fuyang Normal University, Fuyang, 236037, China

    Haiwei Zhang & Wei Lan

  2. Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, 230036, China

    Haiwei Zhang, Jiaye Li, Xinying Xu, Xiaoxiao Zhang, Yu Wang & Xueling Gao

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  1. Haiwei Zhang
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  2. Jiaye Li
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  4. Xiaoxiao Zhang
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  5. Wei Lan
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  6. Yu Wang
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Contributions

Haiwei Zhang: conceptualization, methodology, writing—review and editing, funding acquisition. Jiaye Li: methodology, formal analysis, investigation, data curation, writing—original draft. Xinying Xu: investigation, visualization, writing—review and editing. Xiaoxiao Zhang: investigation. Wei Lan: supervision, investigation. Yu Wang: investigation. Xueling Gao: investigation, supervision.

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Correspondence to Haiwei Zhang.

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The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

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The sensory evaluation of strawberry wines in this study has been approved by the Ethics Committee of Anhui Agricultural University. Participants provided informed consent by affirmatively acknowledging the statement “I am aware that my responses are confidential, and I agree to participate in this sensory evaluation” as a prerequisite for entering the sensory evaluation. They were able to withdraw from the sensory evaluation at any time without giving a reason.

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Zhang, H., Li, J., Xu, X. et al. Volatile compositions and sensorial properties of strawberry fruit wines fermented with Torulaspora delbrueckii and Saccharomyces cerevisiae in sequential and simultaneous inoculations. Eur Food Res Technol (2024). https://doi.org/10.1007/s00217-024-04581-1

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