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Study of the volatile compounds produced by Debaryomyces hansenii NRRL Y-7426 during the fermentation of detoxified concentrated distilled grape marc hemicellulosic hydrolysates

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Abstract

The volatile compounds produced by Debaryomyces hansenii NRRL Y-7426 during the fermentation of detoxified concentrated distilled grape marc hemicellulosic hydrolysates was analysed by GC–MS. Thirty-five compounds corresponding to ten groups of volatile compounds: terpenes, higher alcohols, C6 alcohols, aldehydes, volatile acids, acetates, ethyl esters, volatile phenols, sulphur compounds and hydrocarbons were identified. The supplementation with commercial nutrients increased the concentration of 2-phenylethanol, a commercial flavour and fragrance compound, with a rose-like odour, employed in cosmetics and food industries; and other positive compounds to the aroma such as terpenes and ethyl esters. Non-supplemented media produced the highest content in higher alcohols, volatile acids, sulphur compounds and in the majority of hydrocarbons detected, meanwhile supplementation with vinasses hardly produced volatile compounds. Only four volatile compounds contributed directly to the aroma according to the OAVs values higher than 1. Finally, a PCA analysis allowed accounting for 100 % of the variance.

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Acknowledgments

We are grateful for the financial support of this work to the Spanish Ministry of Science and Innovation (project CTQ2011-28967) which has partial financial support from the FEDER funds of the European Union. C. González-Barreiro is also grateful to Xunta de Galicia for their support under Isidro Parga Pondal research contract.

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Authors and Affiliations

  1. Department of Chemical Engineering, Faculty of Science, University of Vigo (Campus Ourense), As Lagoas s/n, 32004, Ourense, Spain

    José Manuel Salgado, Raquel Rodríguez-Solana, José Manuel Domínguez & Sandra Cortés

  2. Laboratory of Agro-food Biotechnology, CITI (University of Vigo)-Tecnópole, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, Spain

    José Manuel Salgado, Raquel Rodríguez-Solana, José Manuel Domínguez & Sandra Cortés

  3. Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Science, University of Vigo (Campus Ourense), As Lagoas s/n, 32004, Ourense, Spain

    Carmen González-Barreiro & Jesús Simal-Gándara

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  1. José Manuel Salgado
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  2. Carmen González-Barreiro
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  3. Raquel Rodríguez-Solana
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  4. Jesús Simal-Gándara
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  5. José Manuel Domínguez
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  6. Sandra Cortés
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Correspondence to Sandra Cortés.

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Salgado, J.M., González-Barreiro, C., Rodríguez-Solana, R. et al. Study of the volatile compounds produced by Debaryomyces hansenii NRRL Y-7426 during the fermentation of detoxified concentrated distilled grape marc hemicellulosic hydrolysates. World J Microbiol Biotechnol 28, 3123–3134 (2012). https://doi.org/10.1007/s11274-012-1122-2

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  • DOI: https://doi.org/10.1007/s11274-012-1122-2

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