Faculty of Food Technology and Biotechnology, University of Zagreb
Abstract
The impact of the addition of fusel oil or amino acids on the volatile compounds in papaya wine fermented with a mixed culture of Saccharomyces cerevisiae var. bayanus R2 and Williopsis saturnus var. mrakii NCYC 2251 at a ratio of 1:1000 was studied. Fusel oil addition increased the fraction of alcohols and promoted the production of isoamyl octanoate, isoamyl decanoate and isobutyl decanoate, while decreased the fraction of ethyl acetate and 2-phenylethyl acetate. The addition of amino acids enhanced the formation of total volatile fatty acids, 2-phenylethanol and some ethyl esters. The papaya wine with added amino acids possessed more acidic and buttery notes than the control, while that with added fusel oil had an overall aroma profile comparable to that of the control. This study suggests that papaya juice fermentation with mixed yeasts in conjunction with the added fusel oil or selected amino acids may be another method of modulating the flavour of papaya wine.U ovom je radu ispitan utjecaj dodatka patočnog ulja ili aminokiselina na hlapljive sastojke vina dobivenog fermentacijom soka papaje pomoću mješovite kulture kvasaca Saccharomyces cerevisiae var. bayanus R2 i Williopsis saturnus var. mrakii NCYC 2251 u omjeru 1:1000. Dodatkom patočnog ulja povećan je udjel alkohola, te je poboljšana proizvodnja izoamilnog oktanoata, izoamilnog dekanoata i izobutilnog dekanoata, dok je smanjen udjel etilnog acetata i 2-feniletilnog acetata. Nastanak hlapljivih masnih kiselina, 2-feniletanola i nekih etilnih estera pospješen je dodatkom aminokiselina. U usporedbi s kontrolnim uzorkom, vino proizvedeno fermentacijom papaje uz dodatak aminokiselina imalo je izraženiju kiselu i putrastu notu, dok se aroma vina kojem je dodano patočno ulje nije razlikovala. Ovo je istraživanje pokazalo da se fermentacijom soka papaje pomoću mješovite kulture kvasaca uz dodatak patočnog ulja ili odabranih aminokiselina može promijeniti aroma vina
