scholarly journals Saccharomyces bayanus Enhances Volatile Profile of Apple Brandies

Molecules ◽  
2020 ◽  
Vol 25 (14) ◽  
pp. 3127
Author(s):  
Magdalena Januszek ◽  
Paweł Satora ◽  
Łukasz Wajda ◽  
Tomasz Tarko
Keyword(s):  
Gas Chromatography ◽  
Sensory Analysis ◽  
Solid Phase ◽  
Ethyl Esters ◽  
Alcoholic Beverages ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Profile ◽  
Ethyl Palmitate ◽  
Saccharomyces Bayanus ◽  
The Impact

Qualitative and quantitative profiles of volatiles in alcoholic beverages depend mainly on the quality of raw materials, yeasts used for fermentation, and processing technique. Saccharomyces bayanus is a yeast species which is not commonly used for the production of alcoholic beverages, but it is able to produce volatiles that add desirable aroma. Since there is little information regarding the application of that microorganism for the production of apple brandies and how it affects volatile profile of finished products, we decided to address that issue. The aim of the study was to determine the impact of S. bayanus on the profile of volatile compounds and sensory properties of apple spirits obtained from three apple cultivars (Topaz, Rubin, and Elise) in comparison to spirits obtained from fermentation carried out spontaneously or with Saccharomyces cerevisiae. Obtained brandies were analysed using gas chromatography–flame ionization detector (GC–FID), solid phase microextraction–gas chromatography–mass spectrometry (SPME–GC–MS) and sensorially. In our study, brandies produced from musts fermented by S. bayanus demonstrated the highest concentration of ethyl esters and increased concentrations of isoamyl acetate, 2-phenylethyl acetate, ethyl palmitate and hexanol. Moreover, our results support the hypothesis that non-Saccharomyces yeasts which are present during spontaneous fermentation and demonstrate higher β-glucosidase activities enhance aroma of alcoholic beverages through releasing aroma compounds from glycosidic forms, e.g., α-phellandrene, (E)-β-fanesene, (Z,E)-α-farnesene, α-farnesene, and farnesol. Considering results obtained in sensory analysis, we proved that S. bayanus is suitable for the production of apple brandies, improving their flavour. Brandies obtained from musts fermented by S. bayanus obtained the highest average range for “overall note” parameter in sensory analysis.

scholarly journals Oenological Characteristics of Fermented Apple Musts and Volatile Profile of Brandies Obtained from Different Apple Cultivars

Biomolecules ◽  
2020 ◽  
Vol 10 (6) ◽  
pp. 853 ◽  
Author(s):  
Magdalena Januszek ◽  
Paweł Satora ◽  
Tomasz Tarko
Keyword(s):  
Gas Chromatography ◽  
Volatile Compounds ◽  
Solid Phase ◽  
Alcoholic Beverages ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Profile ◽  
Flame Ionization ◽  
Isopropyl Acetate ◽  
Apple Cultivars ◽  
The Impact

Volatile profile of spirits is the most important factor, because it can contribute to pleasant flavor. The aim of the study was to determine the impact of dessert apple cultivar used for fermentation on the concentration of volatile compounds in apple spirits. SPME-GC-MS (solid-phase microextraction- gas chromatography- mass spectrometry) method enables the detection of 69 substances and GC-FID (gas chromatography - flame ionization detector) 31 compounds. Characteristic volatiles for brandies obtained from Topaz were limonene, myrcene, methyl valerate and 1,1-diethoxy-propane, from Rubin—β-citronellol and isopropyl acetate, Elise—limonene, myrcene benzyl acetate and isopropyl acetate, Szampion—β-citronellol, Idared—1,1-diethoxy-propane and Jonagored—ethyl trans-4-decanoate. Of the ten analyzed apple spirits, those obtained from Topaz, Rubin and Elise cultivars demonstrated the most diverse profile of volatile compounds. Moreover, their oenological parameters that are the most important in the production of alcoholic beverages were the most favorable. On the other hand, the content of sugars was relatively low in Elise must, while it was highest in Topaz must, which later on translated into differences in alcohol content. Brandies obtained from Gloster contained the smallest concentrations of esters and terpenes. Results of the sensory analysis showed that highest rated brandies were obtained from Topaz, Rubin, Elise and Florina.

scholarly journals Preanalytical Variables Affecting the Quantification of Fatty Acid Ethyl Esters in Plasma and Serum Samples

1999 ◽  
Vol 45 (12) ◽  
pp. 2183-2190 ◽  
Author(s):  
Britt L Soderberg ◽  
Ewa T Sicinska ◽  
Emily Blodget ◽  
Joanne E Cluette-Brown ◽  
Paolo M Suter ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Solid Phase ◽  
Alcoholic Beverage ◽  
Ethanol Consumption ◽  
Ethanol Intake ◽  
Fatty Acid Ethyl Esters ◽  
Ethyl Esters ◽  
Gas Chromatography Mass Spectrometry ◽  
Clinical Test ◽  
The Impact

Abstract Background: Fatty acid ethyl esters (FAEEs) are cytotoxic nonoxidative ethanol metabolites produced by esterification of fatty acids and ethanol. FAEEs are detectable in blood up to 24 h after ethanol consumption. The objective of this study was to assess the impact of gender, serum or plasma triglyceride concentration, time and temperature of specimen storage, type of alcoholic beverage ingested, and the rate of ethanol consumption on FAEE concentrations in plasma or serum. Methods: For some studies, subject were recruited volunteers; in others, residual blood samples after ethanol quantification were used. FAEEs were isolated by solid-phase extraction and quantified by gas chromatography–mass spectrometry. Results: For weight-adjusted amounts of ethanol intake, FAEE concentrations were twofold greater for men than women (P ≤0.05). Accounting for triglycerides improved the correlation between blood ethanol concentrations and FAEE concentrations for both men (from r = 0.640 to r = 0.874) and women (from r = 0.619 to r = 0.673). FAEE concentrations did not change when samples were stored at or below 4 °C, but doubled when stored at room temperature for ≥24 h. The type of alcoholic beverage and rate of consumption did not affect FAEE concentrations. Conclusion: These studies advance plasma and serum FAEE measurements closer to implementation as a clinical test for ethanol intake.

An Optimized Solid-Phase Microextraction and Gas Chromatography–Mass Spectrometry Assay for the Determination of Ethyl Palmitate in Hair

2020 ◽  
Vol 44 (4) ◽  
pp. 402-409 ◽  
Author(s):  
M F Bastiani ◽  
L L F Lizot ◽  
A C C Da Silva ◽  
R Z Hahn ◽  
S S Dries ◽  
...  
Keyword(s):  
Solid Phase Microextraction ◽  
Incubation Temperature ◽  
Solid Phase ◽  
Drinking Behavior ◽  
Extraction Yield ◽  
Linear Range ◽  
Ethyl Esters ◽  
Gas Chromatography Mass Spectrometry ◽  
Ethyl Palmitate ◽  
Ethanol Drinking

Abstract The use of hair as a matrix for the evaluation of chronic ethanol drinking behavior presents the advantage of a longer window of detection and higher specificity when compared to classical biochemical markers. The most recent recommendations the Society of Hair Testing (SOHT) indicate that ethyl palmitate (EtP) hair levels can be used to estimate the ethanol drinking behavior, alternatively to the combined measurement of four main fatty acid ethyl esters. In this study, solid-phase microextraction (SPME) conditions for the extraction of EtP from hair were optimized using response surface analysis, after a Box–Behnken experiment. Analyses were performed by GC-MS. The optimized HS-SPME conditions, using a PDMS-DVB (65 μm) fiber, were pre-adsorption time of 6 min, extraction time of 60 min and incubation temperature of 94°C. The linear range was 0.05 to 3 ng mg−1, with accuracy within 95.15–109.91%. Between-assay and within-assay precision were 8.58–12.53 and 6.12–6.82%, respectively. The extraction yield was 61.3–71.9%. The assay was applied to hair specimens obtained from 46 volunteers, all presenting EtP levels within the linear range of the assay. Using a statistically designed experiment, a sensitive SPME-GC-MS assay for the measurement of EtP in hair was developed and validated, requiring only 20 mg of hair.

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