Characterization of the key aroma compounds of a sweet rice alcoholic beverage fermented with Saccharomycopsis fibuliger
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ORIGINAL ARTICLE
Characterization of the key aroma compounds of a sweet rice alcoholic beverage fermented with Saccharomycopsis fibuligera Yurong Yang1 • Haiyan Zhong1 • Tao Yang1
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Caihong Lan1 • He Zhu1
Revised: 28 August 2020 / Accepted: 1 October 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract This study aims to examine the effect of the nonSaccharomyces yeast Saccharomycopsis fibuligera on the sensory quality and flavour characteristics of a sweet rice alcoholic beverage. The strain S. fibuligera was isolated from a traditional Chinese hand-made starter with the purpose to improving sweet rice wine fragrance. Here, sweet rice wines were produced by six combinations of three species of fermentation strains, including S. fibuligera, Rhizopus and Saccharomyces cerevisiae, for evaluation. The study results showed significant diversities within these rice wines based on indicators including the score of quantitative descriptive analysis and volatile variety and content as well as odour activity value (OAV). Quantitative results showed that 43 volatile compounds were identified by headspace-solid phase microextraction with gas chromatography-mass spectrometry among samples. Based on
Electronic supplementary material The online version of this article (https://doi.org/10.1007/s13197-020-04833-4) contains supplementary material, which is available to authorized users. & Tao Yang [email protected]; [email protected] Yurong Yang [email protected] Haiyan Zhong [email protected] Caihong Lan [email protected] He Zhu [email protected] 1
National Engineering Laboratory for Rice and By-Product Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
the principal component analysis and OAV calculation, the two samples (S-2 and S-3) fermented with S. fibuligera and Rhizopus possessed high scores and were distinguished from the others, and ethyl butanoate, ethyl hexanoate, bphenylethyl alcohol and 1-octen-3-one with high OAVs were responsible for the key aroma of sweet rice wine fermented with S. fibuligera. Co-inoculating S. fibuligera, Rhizopus or/and S. cerevisiae generated more pleasant aroma compounds in a sweet rice alcoholic beverage than when inoculated individually. Keywords Sweet rice alcoholic beverage Saccharomycopsis fibuligera Key aroma compounds
Introduction Rice wine is a traditional alcoholic beverage with approximately 4000 years of history in Southeast Asia, including China, Korea, Japan, India, Vietnam, the Philippines, Thailand and Indonesia. In China, according to the differences in brewing procedures, rice wine can be divided into three classes. Sweet rice alcoholic beverages are made of glutinous rice without filtration and distillation, and Huangjiu, also called rice wine, requires filtration after fermentation (Jiao et al. 2017). Rice-flavoured liquor possesses a higher alcohol content than those of rice wine and sweet rice alcoholic beverages, ranging from 25 to 68
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