Characterization of the effect of non-Saccharomyces cerevisiaes on the non-volatile constituents and volatile profiles of low-alcoholic pomegranate beverages

Abstract

To create the low-alcoholic beverages with excellent nutritional properties and flavor qualities, pomegranate juice was fermented with 16 strains of non-Saccharomyces yeasts from 9 species without added sugar. The effects of different yeasts on the non-volatile constituents (vitamins, organic acids, polyphenols), volatile compounds and sensory characteristics of the fermented beverages were comprehensively evaluated. The study revealed that non-Saccharomyces fermentations resulted in a higher abundance of polyphenols compared to the pomegranate juice and S. cerevisiae WLS21 (Sc21). The monomer phenols in Meyerozyma guilliermondii 12 (Mg12) were approximately twice the total of CK and 1.3 times of Sc21. Moreover, they led to a higher concentration of volatile compounds than the pomegranate juice. A total of 94 volatile compounds were identified in the pomegranate fermented beverages. In contrast to S. cerevisiae, Wickerhamomyces anomalus 1-1 and 10 (Wa1-1, Wa10), Pichia kudriavzevii 8 (Pk8) and Mg12 resulted in more acetate esters, and Zygosaccharomyces rouxii IFO 1130 and 53 (Zr1130, Zr53) yield higher levels of ethyl esters. A total of 40 volatiles with a relative odour activity value (rOAV) of ≥ 0.1 were identified, of which 14 were selected for principal component analysis (PCA). The sensory analysis confirmed that Zr1130, Zr53, Wa1-1, Wa10 and Pk8 strains exhibited superior aroma generation compared to Sc21. Furthermore, the partial least-squares regression (PLSR) analysis revealed that cherry, red fruits, black currant, citrus fruits, raspberry, black berry, pineapple, floral, sour and alcoholic odours had a significantly positive impact on the overall acceptability of the fermented beverages.