EFFECTS OF PURE AND MIXED KOJI CULTURES WITH SACCHAROMYCES CEREVISIAE ON APPLE HOMOGENATE CIDER FERMENTATION

文献类型： 外文期刊

第一作者： Li, Shuying

作者： Li, Shuying;Nie, Ying;Ding, Yang;Zhao, Jinhong;Tang, Xuanming

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期刊名称：JOURNAL OF FOOD PROCESSING AND PRESERVATION （ 影响因子：2.19； 五年影响因子：2.271 ）

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收录情况： SCI

摘要： Based on limited research concerning the aroma of apple ciders and the goal of increasing the utilization of apple pomace, we evaluated the sensory profiles of apple homogenate ciders made with koji, Saccharomyces cerevisiae, or a mixture of both. Sensory analyses demonstrated that ciders made with pure and mixed koji cultures have significantly different physicochemical, aroma and taste profiles compared to ciders made with S. cerevisiae. Aroma compound identification showed that pure and mixed koji cultures produced volatile components in high abundance and contained similar amounts of esters and alcohols compared with S. cerevisiae monocultures. These results suggest that koji cultures could be used to augment the quality of ciders made traditionally with S. cerevisiae alone. The production of apple homogenate ciders using koji cultures could reduce production costs by eliminating the need for added sweeteners and increasing the utilization of apple pomace, adding value to the raw apple product.

分类号： TS205

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