Abstract
Torulaspora delbrueckii is an emerging yeast species in the beverage and food industry that is suitable for alcoholic fermentation and to improve the organoleptic quality of wine, beer, mead, and other beverages. Modern consumer preference toward new flavors and products drives the application of T. delbrueckii to ferment less traditional fruits and vegetables. Thus, it has become increasingly relevant to define those metabolites produced in minute quantities by T. delbrueckii, because they may have an impact when producing these new alcoholic beverages. In this study, we have identified metabolites of T. delbrueckii and have compared them with those of Saccharomyces cerevisiae in a controlled setting with a synthetic, high glucose medium using gas chromatography coupled to flame ionization detector (GC–FID) and stir bar sorptive extraction (SBSE) with GC coupled to mass spectrometry (MS). Results showed that T. delbrueckii produced metabolites with higher changes in odor activity complexes than S. cerevisiae: ethyl propanoate, 1,1-diethoxyethane, ethyl isobutyrate, ethyl butyrate, isoamyl acetate, ethyl heptanoate, nonanal, and decanal. We also report seven metabolites detected for the first time in T. delbrueckii. This datum serves to expand the knowledge of T. delbrueckii performance and shows that application of this yeast species is more suitable to a wide array of beverage producers.
Highlights
Non-Saccharomyces yeast species have gained steady interest in the production of alcoholic beverages due to their contributions of increasing aromatic complexity and improving organoleptic properties
It is the most similar to S. cerevisiae in features required for alcoholic fermentation, making it an ideal candidate to be employed for production of a variety of beverages such as: wine, beer, mead, mescal, tequila, cider, etc. [11,12,13,14,15,16]
Oftentimes, individual compounds that are linked to producing the aroma and flavor or off-flavor exist in concentrations ranging from ng/L to mg/L [27]. Analysis methods such as stir bar sorptive extraction (SBSE) coupled with gas chromatography/mass spectrometry (GC/MS) allows for a higher sensitive and improved compound identity system than conventional methodologies [28,29,30]. To focus on those compounds metabolized by T. delbrueckii that could influence sensory properties, we have focused on the volatile compounds secreted by T. delbrueckii and compare them with Saccharomyces cerevisiae under a controlled setting in synthetic, high glucose media using gas chromatography coupled to flame ionization detector (GC–flame ionization detector (FID)) and SBSE with GC–MS
Summary
Non-Saccharomyces yeast species have gained steady interest in the production of alcoholic beverages due to their contributions of increasing aromatic complexity and improving organoleptic properties. Non-Saccharomyces were once considered spoilage organisms, this belief has changed and considers that these yeasts are fundamental for spontaneous fermentations, especially in winemaking where they are thought to be integral to determining the authenticity of natural wines by adding mouthfeel and improved flavor integration [2]. Non-Saccharomyces yeasts have been utilized to obtain alcoholic beverage with lower ethanol yields to match the consumer trends of low alcohol drinks [3,4,5,6,7,8,9,10]. T. delbrueckii has been proposed to be suitable for producing a sweet type of multifloral honey mead with low ethanol and high residual sugar content [13]
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