Isoamyl Acetate Research Articles

Phase behaviour and internal mechanism of action of two solvents for the separation of butanol isomers from industrial wastewater

Industrial wastewater usually contains large amounts of butanols which form azeotropic mixtures with water. Efficiently and cleanly separating these azeotropes while saving energy is an urgent problem to solve. This study used two types of solvents to measure the ternary liquid-liquid equilibrium (LLE) data for extracting n-butanol, sec-butanol, and tert-butanol from water at 298.2 K and 101.3 kPa. The obtained data was correlated with NRTL and UNIQUAC models to obtain relevant binary interaction parameters. The reliability of the binary interaction parameters was verified using a Gibbs energy topology-based mixture surface analysis method. The root mean square deviations of the two models were less than 0.0061 and 0.0072, respectively, indicating that both the NRTL and UNIQUAC models could correlate the experimental data well. The extraction performance was evaluated using the distribution coefficient (D) and the separation factor (S). Isopentyl acetate showed better extraction performance, and the differences in the molecular structures of butanols also showed regularity during the extraction process. Combined with quantum chemistry calculations, the hydrogen bond donors and acceptors between six ternary systems were analyzed using the COSMO-SAC method. The intermolecular interaction energies were calculated using the Dmol3 module. Finally, through IGMH and AIM analysis, it was proved that the difference in hydrogen bond strength between isopentyl acetate/ethyl acetate and butanols with different molecular structures is the reason for this difference. This study provides basic data and parameters for the design of butanols extraction processes through a combination of experiments and quantum chemistry calculations.

Chemical and Electrophysiological Characterisation of Headspace Volatiles from Yeasts Attractive to Drosophila suzukii.

Chemical control of Drosophila suzukii (Diptera: Drosophilidae) based on the use of insecticides is particularly challenging as the insect attacks ripening fruits shortly before harvest. An alternative strategy may rely on the use of yeasts as phagostimulants and baits, applied on canopy as attract-and-kill formulations. The aim of this research was to identify the most attractive among six yeast species for D. suzukii: Saccharomyces cerevisiae, Hanseniaspora uvarum, Clavispora santaluciae, Saccharomycopsis vini, Issatchenkia terricola, and Metschnikowia pulcherrima. The volatile profile of C. santaluciae was described for the first time. Behavioural experiments identified H. uvarum and S. vini as the most attractive yeasts. The characterization of yeast headspace volatiles using direct headspace (DHS) and solid-phase microextraction (SPME) revealed several strain-specific compounds. With DHS injection, 19 volatiles were characterised, while SPME revealed 71 compounds constituting the yeast headspace. Both analyses revealed terpenoids including β-ocimene, citronellol, (Z)-geraniol (nerol), and geranial as distinct constituents of S. vini. H. uvarum and S. vini were further investigated using closed-loop stripping analysis (CSLA) and electroantennography. Out of 14 compounds quantified by CSLA, ethyl acetate, isoamyl acetate, β-myrcene, benzaldehyde and linalool were detected by D. suzukii antennae and might generate the strong attractiveness of S. vini and H. uvarum. Our results highlight a strong attraction of D. suzukii to various yeasts associated with both the flies and their habitat and demonstrate how different sampling methods can impact the results of volatile compound characterization. It remains to be demonstrated whether the distinct attraction is based on special adaptations to certain yeasts and to what extent the metabolites causing attraction are interchangeable.

Characterization of core maize volatiles induced by Spodoptera frugiperda that alter the mating-mediated approach-avoidance behaviors of Mythimna separata

The fall armyworm (Spodoptera frugiperda) is an invasive species and a destructive pest of maize, which significantly impacts native species and communities via complex mechanisms like competition for resources. However, the interaction between S. frugiperda and local pests remains unclear. In this study, we determined that Oriental armyworm (Mythimna separata) females with different mating status displayed different approach-avoidance behaviors towards maize which was damaged by S. frugiperda larvae. The virgin M. separata females were repelled, while the mated females were attracted by the S. frugiperda-damaged maize. To further understand the olfactory mechanism of this phenomenon, seven volatiles induced by S. frugiperda in maize were characterized by gas chromatography and mass spectrometry (GC-MS), including trans-2-hexenal, linalool, trans-β-farnesene, cis-3-hexenyl acetate, β-caryophyllene, trans-α-bergamotene, and isopentyl acetate. Additionally, electrophysiological and behavioral assays of the seven compounds were performed using both virgin and mated females of M. separata. We determined that virgin and mated females displayed different responses to the HIPV compounds. Trans-β-farnesene was the core compound for repelling virgin females, and trans-2-hexenal was the key attractant for oviposition in mated female M. separata individuals. These findings help our comprehension of the relationships between maize pests and offer new possibilities for controlling them by olfactory-based strategies.

Uncovering the flavor differences between black rice wine and glutinous rice wine by GC-MS, GC-IMS, HPLC, and electronic sensory analysis

The black rice bran component (BRBC) is the main difference between black rice and glutinous rice, but its influence on the flavor of rice wines brewed from them is ambiguous. To address this, the flavor profiles and compounds of four rice wines — brewed from glutinous rice (B), glutinous rice with BRBC (added), polished black rice (without BRBC), and whole black rice (HH) — were analyzed using e-nose, GC-MS and GC-IMS. The e-nose revealed significant aroma profile differences between B and HH, with 47 and 49 volatile compounds detected by GC-MS and GC-IMS, respectively. Orthogonal partial least-squares discrimination and fold change analysis highlighted the significant impact of BRBC on the aroma differences between HH and B. Chemometrics and odor activity values identified isoamyl acetate, ethyl caprylate, (E)-2-octenal, phenylethyl acetate, ethyl caproate, 2,4-heptadienal, and 1-octen-3-ol as key contributors to the fresh and fruity aroma in B, while ethyl butanoate, ethyl isoiautyrate, benzene acetaldehyde, (E)-2-octen-1-ol, guaiacol, and heptanal were predominant in HH, contributing to its rich and complex aroma. The e-tongue indicated significant taste distinctions between HH and B, potentially due to the influence of the black rice bran component on the regulation of organic acid and free amino acid content. This study provides new insights into the regulation of rice wine flavor through raw materials.

Decoding the Effect of Running on Flavor Perception Changes during Consumption of Sports Drinks.

An online survey was conducted to show that most respondents preferred sports drinks with sweet and fruity characteristics. Eleven sports drinks with higher consumers' preferences were further selected for aroma and taste evaluation. Temporal dominance of sensations analysis showed that fruity and fresh attributes were dominant, while sour and fruity sweet were dominant tastes during consumption. β-Damascenone, β-ionone, and linalool contributing to floral perception, γ-decalactone, ethyl cinnamate, and isoamyl acetate contributing to fruity perception, and menthol contributing to fresh perception were confirmed by odor activity value analysis. Running affected the nasal air flow and the saliva secretion, resulting in the flavor perception changing from fruity sweet, sweet, and fruity to sour because the recognition threshold decreased for sweet, fruity, floral, and fresh flavors and increased for saltiness, astringency, and sour tastes.

Impact of non-Saccharomyces yeasts derived from traditional fermented foods on beer aroma: Analysis based on HS-SPME-GC/MS combined with chemometrics

In recent years, numerous studies have demonstrated the significant potential of non-Saccharomyces yeasts in aroma generation during fermentation. In this study, 134 strains of yeast were isolated from traditional fermented foods. Subsequently, through primary and tertiary screening, 28 strains of aroma-producing non-Saccharomyces yeast were selected for beer brewing. Headspace-solid phase microextraction (HS-SPME) combined with gas chromatography–mass spectrometry (GC–MS) and chemometrics were employed to analyze the volatile flavor substances in beer samples fermented using these strains. Chemometric analysis revealed that distinct species of non-Saccharomyces yeast had a unique influence on beer aroma, with strains from the same genus producing more similar flavor profiles. Accordingly, 2,6-nonadienal, 1-pentanol, phenyl ethanol, isoamyl acetate, ethyl caprate, butyl butyrate, ethyl propionate, furfuryl alcohol, phenethyl acetate, ethyl butyrate, ethyl laurate, acetic acid, and 3-methyl-4 heptanone were identified as the key aroma compounds for distinguishing among different non-Saccharomyces yeast species. This work provides useful insights into the aroma-producing characteristics of different non-Saccharomyces yeasts to reference the targeted improvement of beer aroma.

Synthesis of Isoamyl Fatty Acid Ester, a Flavor Compound, by Immobilized Rhodococcus Cutinase.

Isoamyl fatty acid esters (IAFEs) are widely used as fruity flavor compounds in the food industry. In this study, various IAFEs were synthesized from isoamyl alcohol and various fatty acids using a cutinase enzyme (Rcut) derived from Rhodococcus bacteria. Rcut was immobilized on methacrylate divinylbenzene beads and used to synthesize isoamyl acetate, butyrate, hexanoate, octanoate, and decanoate. Among them, Rcut synthesized isoamyl butyrate (IAB) most efficiently. Docking model studies showed that butyric acid was the most suitable substrate in terms of binding energy and distance from the active site serine (Ser114) γ-oxygen. Up to 250 mM of IAB was synthesized by adjusting reaction conditions such as substrate concentration, reaction temperature, and reaction time. When the enzyme reaction was performed by reusing the immobilized enzyme, the enzyme activity was maintained at least six times. These results demonstrate that the immobilized Rcut enzyme can be used in the food industry to synthesize a variety of fruity flavor compounds, including IAB.

Influence of flash heating and aspergillopepsin I supplementation on must and wine attributes of aromatic varieties

The protein instability with haze formation represents one of the main faults occurring in white and rosé wines. Among the various solutions industrially proposed, aspergillopepsin I (AP-I) supplementation coupled with must heating (60–75 °C) has been recently approved by OIV and the European Commission for ensuring protein stability of wines. This study investigates the impact of AP-I either applied independently or in combination with flash pasteurization on the chemical composition of grape must and wines derived from Sauvignon Blanc and Gewürztraminer.The efficacy on protein stability of a complete treatment combining heat (70 °C) and AP-I (HP) was confirmed through heat test and bentonite requirement, although no differences were observed between must heating and HP treatments. However, high-performance liquid chromatography analysis of unstable pathogenesis-related proteins revealed that AP-I supplementation reduced chitinases and thaumatin-like proteins compared to the non-enzymed samples, with and without must heating. Amino acid increase was reported only in HP musts, particularly in Sauvignon Blanc. The concentration of yeast-derived aroma compounds in Gewürztraminer wines was increased by must heating; compared to controls, flash pasteurization rose the overall acetate esters content of 85 % and HP of 43 %, mostly due to isoamyl acetate. However, heat treatments −with or without AP-I- reduced terpenes up to 68 %. Despite the different aroma profiles, no differences were observed for any descriptor for both varieties in wine tasting, and only a slight decrease trend was observed for the floral intensity and the typicality descriptors in heated wines.

Field-isolated brewing yeast produces wheat beer flavor without wheat ingredients

This study explored the potential of 120 wild yeasts obtained from eight different fruits, with particular emphasis on Saccharomyces cerevisiae S-1. This strain demonstrated remarkable attributes, notably its superior alcohol tolerance when compared to the conventional yeast, US-05. Significantly, the S-1 yeast unveiled its ability to produce three distinct aroma compounds—isoamyl acetate, β-phenylethyl acetate, and ethyl decanoate— not typically found in beer brewed with US-05 stain. These compounds are essential for enriching the sensory experience of beer drinkers. Further investigation revealed that the diminsihed expression of Leu2 in US-05 hindered metabolite synthesis, resulting in the absence of these aroma compounds. In contrast, S-1 exhibited approximately three times higher Leu2 expression, which may explain the observed differences in aroma compounds production. This sheds light on the potential mechanism behind the disparity in aroma profiles between the two strains. Overall, the study highlighted S-1's capacity to enhance beer flavor and aroma. It suggested that wild yeast strains, such as S-1 yeast isolated from grapes, present innovative opportunities for the brewing industry. The hightened Leu2 expression and synthesis of unique aroma compounds in S-1 yeast underscore the latent capabilities of wild yeast strains in elevating beer characteristics.

The Impact of Microbial Activity on the Chemical Composition and Aroma Profile of Traditional Sparkling Wines

Traditional sparkling wines are produced in a two-step sequence of alcoholic fermentations, followed by extended aging which is an influential factor for the final aroma profile. Traditionally, the second fermentation and aging are conducted in bottles over a minimum of 18 months, resulting in an aroma profile which is shaped by oxidative secondary metabolites like aldehydes, acids and fatty acid esters. In this study, a total of 29 traditional commercial sparkling wines from the categories Champagne, Cava, California Champagne, and others (Prosecco and Cremant) were analyzed. The objective was to determine the impact of microbial activity on the stylistic characteristics of traditional sparkling wines and allow winemakers to reproduce the specific fermentation conditions. The results indicate that malolactic fermentation plays an important role in Champagne and some Cavas, but not in the other sparkling wine categories. The metabolic activity of lactic acid bacteria results in an altered acid profile, amino acid utilization, and aroma production. While primary fermentation esters like phenylethyl acetate and isoamyl acetate are significantly reduced in Champagne and Cava, aroma compounds from secondary microbial activity like ethyl lactate and 2-acetyl-1-pyrroline are increased. This underlines the importance of diverse microbial activity of the characteristic style of traditional sparkling wines.

Incorporating Green Chemistry into Undergraduate Organic Chemistry Laboratory: Synthesis of Banana Oil

Incorporating Green Chemistry into Undergraduate Organic Chemistry Laboratory: Synthesis of Banana Oil

A Novel Strategy for Mixed Jam Evaluation: Apparent Indicator, Sensory, Metabolomic, and GC-IMS Analysis.

Jam is a popular traditional and modern food product for daily consumption. However, the benefits of mixed jams over single-fruit jams have not been thoroughly explored, with analyses limited to superficial indices. In this study, Xinjiang special Morus nigra L. and Prunus domestica L. were used as raw materials to prepare single-fruit and mixed jams, and their differences in antioxidants, organoleptic qualities, pH, texture, and color were analyzed. The dynamics of metabolites before and after thermal processing were assessed using untargeted metabolomics. The results indicate that the main metabolites were flavonoids, terpenoids, amino acids, phenolic acids, and carbohydrates. Flavonoid metabolites changed significantly after thermal processing, with 40 up-regulated and 13 down-regulated. During storage, polyphenols were the prominent differential metabolites, with fifty-four down-regulated and one up-regulated. Volatile aroma components were analyzed using gas chromatography-ion mobility spectrometry (GC-IMS); the aroma components E-2-hexenal, E-2-pentenal, 3-methylbutanal, 1-penten-3-ol, tetrahydro-linalool, 1-penten-3-one, hexyl propionate, isoamyl acetate, α-pinene, and propionic acid in mixed jam were significantly higher than in single-fruit jam. In this study, untargeted metabolomics and GC-IMS were used to provide a more comprehensive and in-depth evaluation system for jam analysis.

Microencapsulation by coacervation: Physicochemical and sensory properties of food flavorings

Coacervation is a low-energy method that is ideal for encapsulating heat-sensitive materials, e.g., limonene, citral, linalool, and isoamyl acetate. 
 This research used a simple coacervation method to prepare flavoring beads with alginate and Tween 80. The methods of scanning electron microscopy (SEM) and fourier transform infrared (FTIR) spectroscopy made it possible to study the morphology and structure of the flavoring beads. After the extraction, the flavor retention and structure were described using the method of gas chromatography with mass spectrometry (GC-MS). 
 The microcapsules demonstrated a retention rate of 99.07–99.73% while the encapsulation efficiency remained as high as 96.40–97.07%. The microcapsules had a mononuclear structure and ranged from spherical to elongated ellipsoids; they were sealed without agglomeration. The particle size was below 1000 µm. The GC-MS chromatograms detected neither structural changes nor any new compounds. The FTIR spectra were similar to the control but demonstrated slight shifts, which suggested fundamental structural changes caused by the coacervation. We also fortified sponge cake and jelly with flavoring beads. The sensory analysis of the sponge cake samples revealed no significant differences compared to the control. All the fortified jelly samples had higher scores for smell, taste, texture, and overall preference than the control. 
 The coacervation method proved to be an excellent solution for the problem of heat-sensitive flavorings that often lose quality or sensory attributes in food products that undergo extensive thermal treatment.

Effect of osmotic dehydration combined with vacuum freeze-drying treatment on characteristic aroma components of peach slices

Hot air drying (HD), vacuum freeze drying (FD), and pilot-scale freeze drying (PSFD) are extensively used to prepare peach slices. However, the aroma of hot air drying and vacuum freeze-drying is yet to be addressed. In this study, HS-SPME-GC–MS was used to characterize and quantify the volatile compounds in peach slices. First, 33, 36, and 46 volatile compounds were identified and quantified in the HD, FD, and PSFD groups, respectively. PSFD is preferable to HD and FD in terms of the volatile compound types, content, and aroma profiles. PSFD was selected for subsequent permeation and dehydration experiments. The key aroma compounds with an OAV ≥ 1 were found in the PSFD30 group. GC-O analysis was conducted on the PSFD30 group, leading to the preliminary identification of 2-methylbutanal, pentanal, hexanal, 2-hexenal, phenylacetaldehyde, ethyl acetate, 2-methylbutyl acetate, ethyl lactate, linalool, methyl heptenone, and γ-octalactone as distinctive aromas in dried peach slices.

Green chemistry principles in the organic teaching laboratory: an environmentally benign synthesis of banana oil and aspirin

В этом исследовании рассматривается, как курсы органической химии для студентов бакалавриата могут включать концепции зеленой химии. В нем дается краткое изложение результатов и объясняется обоснование интеграции экологически безопасных практик в образование. Цель статьи – продемонстрировать возможные преимущества включения тем зеленой химии на фундаментальный уровень преподавания органической химии путем изучения стратегий преподавания и предоставления тематических исследований. Особое внимание уделяется преобразующему влиянию интеграции на обучение студентов и более широкий экологический ландшафт, который способствует более устойчивому и экологически чистому подходу к химическому образованию. В статье приведены примеры лабораторных занятий, демонстрирующие применение концепций зеленой химии при синтезе бананового масла и ацетилсалициловой кислоты. Благодаря этим экспериментальным работам укрепляются теоретические знания учащихся по стереохимии, реакционным процессам, синтезу и анализу органических молекул. В частности, синтез аспирина и изоамилацетата помогает объяснить процессы реакций этерификации и ацетилирования. Кроме того, демонстрируя основные методы, такие как экстракция, отгонка и перекристаллизация, эксперименты такого типа помогают студентам бакалавриата стать более опытными в лабораторных условиях.

Transcriptional Analysis of Mixed-Culture Fermentation of Lachancea thermotolerans and Saccharomyces cerevisiae for Natural Fruity Sour Beer

Increasingly high interest in yeast–yeast interactions in mixed-culture fermentation is seen along with beer consumers’ demands driving both market growth and requests for biotechnological solutions that can provide better sensory characteristics. In this study, Lachancea thermotolerans and Saccharomyces cerevisiae with a cell population ratio of 10:1 were inoculated for sour beer fermentation while the process conditions within the brewing industry remained unchanged. With L. thermotolerans producing lactic acid (1.5–1.8 g/L) and bringing down the pH to 3.3–3.4 whilst adding no foreign flavors herein, this study revealed a new natural, fruity sour beer with a soft, sour taste. In this study, the double-yeast mixed-culture fermentation produced more flavor substances than a single-culture process, and plenty of isobutyl acetate and isoamyl acetate enhanced the fruit aroma and balanced the sour beer with a refreshing taste. While playing a positive role in improving the beer’s quality, the double-yeast mixed-culture fermentation developed in this study helps to offer an alternative mass production solution for producing sour beer with the processes better controlled and the fermentation time reduced. The stress responses of the L. thermotolerans during the fermentation were revealed by integrating RNA sequencing (RNA-Seq) and metabolite data. Given that the metabolic flux distribution of the S. cerevisiae during the fermentation differed from that of the non-Saccharomyces yeasts, transcriptional analysis of non-Saccharomyces yeast and S. cerevisiae could be suitable in helping to develop strategies to modulate the transcriptional responses of specific genes that are associated with the aroma compounds released by S. cerevisiae and non-Saccharomyces yeasts. In the case of some non-Saccharomyces yeast species/strains, the diversion of alcoholic fermentation and the formation of a great number of secondary compounds may, in part, account for the low ethanol yield.

Dry Baking Yeast Use in the Fermented Grain Drinks Production

Fermented drinks production is a promising sector of the food industry. Therefore, the new technological solutions development aimed at product quality improvement and production optimization is always relevant. To optimize the fermentation stage and production in general, a man has to identify new resources – new yeast strains. The research aimed at studying the possibility of dry baking yeast “Saf-instant”, “Saf-levur”, “Nevada” and “Angel” use in the fermented grain drinks technology. The developed technology feature was wheat and oat malt use along with traditional barley and rye fermented malt. The authors introduced two formulations of drinks for production with the following composition: the first sample consists of barley malt 45 %, wheat malt 25 %, rye fermented malt 30 %; the second one – barley malt 45 %, oat malt 25 %, rye fermented malt 30 %. The authors optimized the grain wort preparation mode for each formulation with grinding stage adjustment according to temperature and pauses duration. Experimentally, a man established the recommended yeast administration rate at the fermentation stage – 20 million cells/cm3 of wort, optimal temperature (28–30 °C) and stage duration (17–18 hours). As a result, the yeast “Nevada” and “Angel” had the greatest fermentation activity. During fermentation, in drinks, in addition to ethyl alcohol and carbon dioxide, there were higher alcohols (isobutyl, propyl, isoamyl), esters (methyl acetate, isoamyl acetate), and organic acids (succinic, malic, citric, lactic, oxalic, formic, acetic). The organic acids presence enables to improve the beverages quality by its nutritional value increase. The resulting fermented grain drinks meet the standardized requirements for similar beverages fully in terms of quality. The developed technology using new yeast strains can be recommended for introduction into production.

Study on the Fermented Grain Characteristics and Volatile Flavor Substances during the Tuqu Fermentation of Hunan Light-Flavor Baijiu.

The present study employed Hunan local Tuqu for fermentation and investigated the physicochemical properties, microbial community composition, and volatile flavor compounds of the fermented grains, as well as the correlation between the physicochemical indicators and the microbial community. The findings reveal that the activities of α-amylase and glucoamylase were highest during the initial stages of the fermentation process. The acid protease activity increased to 30.6 U/g on the second day and then decreased. Cellulose and lipase activities both showed an increasing trend. The moisture content increased sharply to 73.41% and then remained relatively stable. The acidity was highest on the eighth day. Fifty genera of bacteria and twenty-two genera of fungi were detected. Lactobacillus was dominant among bacteria, and Saccharomyces was dominant among fungi. A correlation analysis showed that there were positive correlations between moisture, acidity, cellulose, lipase activities and Lactobacillus, and there were positive correlations between moisture content, acidity, cellulase activity, acidic protease activity and Saccharomyces. A total of 46 volatile flavor compounds were detected, of which 6 alcohols and 14 esters constituted the major portion, and 9 key flavor compounds with an ROAV > 1 were identified throughout the fermentation process. Isoamyl acetate had the highest ROAV and made the greatest contribution to the flavor.

Chemical Components, Nutritional Value, Volatile Organic Compounds and Biological Activities In Vitro of Coconut (Cocos nucifera L.) Water with Different Maturities.

The differences in chemical components, nutritional value, volatile organic compounds, antioxidant activity and α-glucosidase inhibiting capacity in vitro in coconut waters with different maturities (8, 10, and 12 months after pollination and germination height below 10 cm were named CW-8, CW-10, CW-2, and MCW, respectively) from the tall coconut variety were compared and analyzed. Results showed that as the maturity increased, the ash and reducing sugar in coconut water gradually decreased, while the protein content and fatty acids continued to increase. Potassium, phosphorus, and sodium in four coconut waters showed a trend of first increasing and then decreasing, and CW-12 had the highest content of 2133.85 mg/kg, 239.74 mg/kg, and 310.75 mg/kg, respectively. The volatile organic compounds (VOCs) present in higher amounts are alcohols and esters in coconut waters, among which 2-methylbutyl acetate, ethyl acetate monomer, and 2-methyl-1-propanol dimer were the characteristic volatile substances that distinguish MCW from the other three coconut waters. MCW has the best DPPH-scavenging and ferrous-ion-chelating ability (87.39% and 7.65%), while CW-8 had the highest hydroxyl and ABTS radicals scavenging rate (97.31% and 83.48%) and α-glucosidase inhibitory rate (81.36%). These results can provide support for the differential and high-value utilization of coconut water with different maturities.

Aroma Profile of Apple Spirits Fermented With non-Saccharomyces Yeasts and Their Dynamic Changes During Maturation

Recently, non-Saccharomyces yeasts have gained considerable attention as a novel strategy to enhance the aroma diversity of alcoholic beverages. This study explores the effect of sequential fermentations involving Lachancea thermotolerans and Torulaspora delbrueckii on the aroma profile of apple spirits. Additionally, the influence of time, temperature, and alcohol content on the volatile composition during the maturation of distillates was described. The results revealed that distillates obtained from mixed cultures exhibited improved aroma complexity, primarily due to increased ester production. Torulaspora delbrueckii positively influenced the synthesis of 2-phenethyl acetate, diethyl succinate, and hexyl acetate. Lachancea thermotolerans promoted the formation of ethyl lactate, ethyl myristate, and ethyl phenylacetate while reducing the concentration of higher alcohols. During maturation, changes in aroma constituents were observed. In general, the concentration of the investigated volatile compounds tends to decrease during maturation, with this trend being strongly related to the alcohol content of the distillates. Temperature did not affect the variations of methanol, acetaldehyde, 1-propanol, 2-butanol, 2-methyl-1-butanol, cis-2-hexen-1-ol, and diethyl succinate. Regarding esters, increases were observed in the concentration of ethyl octanoate, ethyl myristate, and, under certain circumstances, ethyl acetate and isoamyl acetate. No correlation was found between changes in acetaldehyde and the conditions tested.