Lopes, Ana Claudia Alencar published the artcileImpact of Saccharomyces cerevisiae single inoculum and mixed inoculum with Meyerozyma caribbica on the quality of mead, Recommanded Product: Ethyl nonanoate, the main research area is Meyerozyma Saccharomyces single inoculum mead quality.
The sensory quality of fermented beverages, such as mead, is directly related to the raw material, microorganisms, and production process. The aim of this study was to evaluate the impact of Saccharomyces cerevisiae as single inoculum and co-inoculated with Meyerozyma caribbica on the physicochem. and sensory quality of mead. The meads were characterized according to their sugar, ethanol, furfural, hydroxymethylfurfural, Et carbamate, phenolics, volatile compounds, and sensory profile. Both starter cultures showed good fermentative capacity, resulting in beverages with 12% (w/v) alc. content. 4-Methylumbelliferone and gallic acid were the most abundant phenolic compounds detected in both beverages. Et carbamate was not detected; furfural detected below the quantification limit and 5-hydroxymethylfurfural was not higher than 0.3 mg/L. In general, unlike expected, the mixed inoculum resulted in a reduction of the volatile compounds The mead produced with S. cerevisiae presented 1403.3 μg/L of esters and while mixed inoculum, 1084 μg/L. This result impacted the sensory anal., in which the scores for flavor, aroma, and purchase intention were slightly higher for the mead produced with S. cerevisiae, although there was no statistical difference from the mixed inoculum. The results of this work indicate that further studies, such as on the adequacy of the must composition, are necessary for a better understanding of the potential of the used mixed inoculum.
European Food Research and Technology published new progress about Alcohols. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Recommanded Product: Ethyl nonanoate.
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