Study of the volatile compounds produced by Debaryomyces hansenii NRRL Y-7426 during the fermentation of detoxified concentrated distilled grape marc hemicellulosic hydrolysates.
The volatile compounds produced by Debaryomyces hansenii NRRL Y-7426 during the fermentation of detoxified concentrated distilled grape marc hemicellulosic hydrolysates was analysed by GC-MS. Thirty-five compounds corresponding to ten groups of volatile compounds: terpenes, higher alcohols, C₆ alcohols, aldehydes, volatile acids, acetates, ethyl esters, volatile phenols, sulphur compounds and hydrocarbons were identified. The supplementation with commercial nutrients increased the concentration of 2-phenylethanol, a commercial flavour and fragrance compound, with a rose-like odour, employed in cosmetics and food industries; and other positive compounds to the aroma such as terpenes and ethyl esters. Non-supplemented media produced the highest content in higher alcohols, volatile acids, sulphur compounds and in the majority of hydrocarbons detected, meanwhile supplementation with vinasses hardly produced volatile compounds. Only four volatile compounds contributed directly to the aroma according to the OAVs values higher than 1. Finally, a PCA analysis allowed accounting for 100 % of the variance.
Department of Chemical Engineering, Faculty of Science, University of Vigo, Campus Ourense, As Lagoas s/n, 32004 Ourense, Spain.
José Manuel
JM
Salgado
Carmen
C
González-Barreiro
Raquel
R
Rodríguez-Solana
Jesús
J
Simal-Gándara
José Manuel
JM
Domínguez
Sandra
S
Cortés
D005285:Fermentation; D008401:Gas Chromatography-Mass Spectrometry; D011134:Polysaccharides / Q000378:metabolism*; D004718:Saccharomycetales / Q000378:metabolism*; D027843:Vitis / Q000378:metabolism*; D055549:Volatile Organic Compounds / Q000032:analysis*
D011134:Polysaccharides; D055549:Volatile Organic Compounds; C007916:hemicellulose