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Original article
Manipulation of volatile compound transformation in durian wine by nitrogen supplementation
Article first published online: 23 NOV 2012
DOI: 10.1111/ijfs.12012
© 2012 The Authors. International Journal of Food Science and Technology © 2012 Institute of Food Science and Technology
Issue
International Journal of Food Science & Technology
Volume 48, Issue 3, pages 650–662, March 2013
Additional Information
How to Cite
Lee, P.-R., Toh, M., Yu, B., Curran, P. and Liu, S.-Q. (2013), Manipulation of volatile compound transformation in durian wine by nitrogen supplementation. International Journal of Food Science & Technology, 48: 650–662. doi: 10.1111/ijfs.12012
Publication History
- Issue published online: 25 JAN 2013
- Article first published online: 23 NOV 2012
- Manuscript Accepted: 30 AUG 2012
- Manuscript Received: 10 APR 2012
Funded by
- Ministry of Education of Singapore. Grant Number: R-143-000-507-112
- Abstract
- Article
- References
- Cited By
Keywords:
- Durian;
- fermentation;
- nitrogen;
- Saccharomyces ;
- volatiles
Summary
This study evaluated the impact of added diammonium phosphate (DAP) and a L-leucine-L-phenylalanine mixture (Leu+Phe) on durian wine fermentation by Saccharomyces cerevisiae var. bayanus EC-1118. Changes in yeast cell population, oBrix, sugars, organic acids and pH were similar in all fermentations, regardless of nitrogen supplementation at a concentration of 150 mg N L−1. The supplementation of Leu+Phe accelerated the utilisation and reduced the formation of volatile sulphur compounds such as diethyl disulphide, ethyl thioacetate and 2-(ethylthio)ethanol, which were 64.3%, 26.0% and 48.4% lower than the control, respectively. Nevertheless, the supplementation of Leu+Phe heightened the production of isoamyl alcohol, 2-phenylethyl alcohol and their corresponding esters, especially isoamyl acetate was 1.6 times and 2-phenylethyl acetate was 26.5 times higher than the control. The supplementation with DAP exerted negligible effects on the volatile composition. The results of this study suggest that the addition of specific amino acids may be a novel approach to manipulating durian wine flavour by suppressing or accentuating the formation of certain aroma compounds.