On July 31, 2022, Qiu, Shuang; Chen, Kai; Liu, Chang; Wang, Yingxiang; Chen, Tao; Yan, Guoliang; Li, Jingming published an article.Product Details of 123-25-1 The title of the article was Non-Saccharomyces yeasts highly contribute to characterisation of flavor profiles in greengage fermentation. And the article contained the following:
Non-Saccharomyces yeasts play an important role in greengage fermentation To obtain practical non-Saccharomyces yeasts for high-acid fermentation environments, and improve the flavor quality of fermented greengage beverage, four indigenous acid-tolerant non-Saccharomyces yeast strains were used to conduct greengage fermentation Hanseniaspora occidentalis, Pichia terricola, and Issatchenkia orientalis were competitively fermentable and significantly decreased the concentration of citric acid and malic acid. HS-SPME and GC-MS were used to analyze the aroma profiles, and results showed that H. occidentalis has potential to produce explicit fruity aroma, since the fermented beverages obtained more esters. Moreover, phenolic acids had the highest concentration among polyphenols of fermented greengage beverage. Comparatively, spontaneous fermentation produced higher levels of most polyphenols, whereas P. terricola treatment resulted predominantly in partial phenolic acids. Kendall coefficients indicated that procyanidins and glycosidic bound flavonols significantly pos. correlated with more than 30% volatiles. This study verified the biofunctions of non-Saccharomyces yeasts and applied their potential for flavor improvement in the production of high-acidity fermented fruit beverages. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Product Details of 123-25-1
The Article related to saccharomyces yeast flavor profile greengage fermentation, acid tolerance, characteristic vocs, fermented greengage beverage, non-saccharomyces yeasts, polyphenols, voc-polyphenol interactions and other aspects.Product Details of 123-25-1
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