title: Influence of fermentation with Hanseniaspora sp. yeast on the volatile profile of fermented apple.
abstract: This study aims to evaluate the aromatic profile of fermented apple, obtained by the action of strains of  Hanseniaspora uvarum  and  Hanseniaspora guilliermondii  using two methods of analysis: static headspace and solid phase microextraction (SPME). The results obtained confirm that the strains of the Hanseniaspora genus contributed positively to the aroma profile of fermented apple, producing considerable amounts of esters and higher alcohols. In comparing the methods of analysis of aromatic compounds using headspace and SPME, it was verified that by using the headspace method it was possible to capture amounts that were up to 16 times greater than the value of the volatile compounds obtained by SPME. However, when using SPME, 5 times more compounds were obtained than when using headspace. Even so, in the conditions of this study it was noted that headspace was more efficient in the extraction of the aromatics of fermented apple when taking into consideration the cost effectiveness of both methods.
authors.affiliation: Department of Food, Federal Technological University of Paraná, Ponta Grossa Campus, Av. Monteiro Lobato s/n, Km 04, CEP 84016-210 Ponta Grossa, PR, Brazil.
authors.forename: Giovana
authors.initials: G
authors.lastname: de Arruda Moura Pietrowski
authors.forename: Caroline Mongruel Eleutério
authors.initials: CM
authors.lastname: dos Santos
authors.forename: Elenise
authors.initials: E
authors.lastname: Sauer
authors.forename: Gilvan
authors.initials: G
authors.lastname: Wosiacki
authors.forename: Alessandro
authors.initials: A
authors.lastname: Nogueira
mesh_terms: D001628:Beverages / Q000032:analysis / Q000382:microbiology; D005285:Fermentation; D055321:Hanseniaspora / Q000378:metabolism*; D027845:Malus / Q000737:chemistry* / Q000378:metabolism / Q000382:microbiology*; D055549:Volatile Organic Compounds / Q000032:analysis* / Q000378:metabolism
chemical_list: D055549:Volatile Organic Compounds