Comparison of volatile compounds and sensory profiles of alcoholic black currant (Ribes nigrum) beverages produced with Saccharomyces, Torulaspora, and Metschnikowia yeasts

Niina Kelanne*, Barbara Siegmund, Tapio Metz, Baoru Yang, Oskar Laaksonen

*Corresponding author for this work

Research output: Contribution to journalArticle

Abstract

Black currants (Ribes nigrum) were fermented with Saccharomyces and non-Saccharomyces yeasts without added sugar to yield low-ethanol-content beverages. The effects of yeasts on the volatile compounds and sensory characteristics were analysed by HS-SPME-GC-MS, GC-O, and generic descriptive analysis. Ninety-eight volatile compounds were identified from the black currant juice and fermented beverages. Significant increases in the contents of esters (131 %), higher alcohols (391 %), and fatty acids (not present in juice sample) compared to initial juice were observed depending on the yeasts used. GC-O analysis revealed the higher impact of esters on the sensory properties of Saccharomyces bayanus-fermented beverage compared to the Torulaspora delbrueckii-fermented beverage. In the sensory evaluation, non-Saccharomyces yeasts resulted in a higher ‘black currant odour’. However, all beverages were intensely sour, which can be a significant challenge in the development of alcoholic berry beverages.

Original languageEnglish
Article number131049
JournalFood Chemistry
Volume370
DOIs
Publication statusPublished - 2022

Keywords

  • Black currant
  • Metschnikowia fructicola
  • Metschnikowia pulcherrima
  • odour
  • Saccharomyces
  • Torulaspora delbrueckii
  • volatile composition

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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