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Effects of spontaneous and inoculated fermentation on the volatile profile of lychee (Litchi chinensis Sonn) fermented beverages

Authors

  • Juliana Alvarenga Alves,

    Corresponding author
    1.  Departamento de Ciência dos Alimentos (DCA), Universidade Federal de Lavras (UFLA), Caixa Postal: 3037, CEP: 37200-000, Lavras/MG, Brasil
      Correspondent: E-mail: juliana_alvarenga@yahoo.com.br
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  • Luiz Carlos de Oliveira Lima,

    1.  Departamento de Ciência dos Alimentos (DCA), Universidade Federal de Lavras (UFLA), Caixa Postal: 3037, CEP: 37200-000, Lavras/MG, Brasil
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  • Disney Ribeiro Dias,

    1.  Centro Universitário de Lavras, Unilavras. Rua Padre José Poggel, 506, Centenário, Lavras/MG, Brasil
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  • Cleiton Antônio Nunes,

    1.  Departamento de Química (DQI), Universidade Federal de Lavras (UFLA), Caixa, Postal: 3037, CEP: 37200-000, Lavras/MG, Brasil
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  • Rosane Freitas Schwan

    1.  Departamento de Biologia (DBI), Universidade Federal de Lavras (UFLA), Caixa, Postal: 3037, CEP: 37200-000, Lavras/MG, Brasil
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Correspondent: E-mail: juliana_alvarenga@yahoo.com.br

Summary

The aim of this study was to evaluate the contribution of yeast to the volatile profile of beverages obtained by the fermentation of lychee must through inoculated (Saccharomyces cerevisiae strains UFLA CA116, UFLA CA1183 and UFLA CA1174) and spontaneous fermentation. Higher alcohols and esters were the primary volatiles detected by SPME/GC–MS. A Principal Component Analysis indicated similarities between UFLA CA116 and UFLA CA1183 and between UFLA CA1174 and spontaneous fermentation. Changing the yeast strain used in the fermentation process has the potential to modulate the volatile profile of fermented beverages. The beverage produced by the inoculation of yeast CA1183 showed the most complex aroma profile compared to the other beverages.

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