title: Comparison of aroma-active compounds and sensory characteristics of durian (Durio zibethinus L.) wines using strains of Saccharomyces cerevisiae with odor activity values and partial least-squares regression.
abstract: The study evaluated the effects of five different strains (GRE, RC212, Lalvin D254, CGMCC2.4, and CGMCC2.23) of the yeast Saccharomyces cerevisiae on the aromatic characteristics of fermented durian musts. In this work, 38 and 43 compounds in durian juices and wines were analyzed by gas chromatography-mass spectrometry (GC-MS) and GC-pulsed flame photometric detection (GC-PFPD) with the aid of stir bar sorptive extraction (SBSE), respectively. According to the measured odor activity values (OAV), only 11 and 15 aroma compounds had OAVs >1 in durian juices or wines, among which 2,3-butanedione, 3-methylbutanol, dimethyl sulfide, dimethyl disulfide, methyl ethyl disulfide, ethyl 2-methylbutanoate, ethyl butanoate, and ethyl octanoate were major contributors to the aroma of juices and wines. Partial least-squares regression (PLSR) was used to detect positive correlations between sensory analysis and aroma compounds. The results showed that the attributes were closely related to aroma compounds.
authors.affiliation: Department of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai, China.
authors.forename: JianCai
authors.initials: J
authors.lastname: Zhu
authors.forename: Feng
authors.initials: F
authors.lastname: Chen
authors.forename: LingYing
authors.initials: L
authors.lastname: Wang
authors.forename: YunWei
authors.initials: Y
authors.lastname: Niu
authors.forename: Chang
authors.initials: C
authors.lastname: Shu
authors.forename: HeXing
authors.initials: H
authors.lastname: Chen
authors.forename: ZuoBing
authors.initials: Z
authors.lastname: Xiao
mesh_terms: D000328:Adult; D035161:Bombacaceae / Q000378:metabolism / Q000382:microbiology*; D005260:Female; D005285:Fermentation; D005421:Flavoring Agents / Q000032:analysis* / Q000378:metabolism; D008401:Gas Chromatography-Mass Spectrometry; D006801:Humans; D016018:Least-Squares Analysis; D008297:Male; D009812:Odorants / Q000032:analysis; D012441:Saccharomyces cerevisiae / Q000378:metabolism*; D013649:Taste; D014920:Wine / Q000032:analysis* / Q000382:microbiology; D055815:Young Adult
chemical_list: D005421:Flavoring Agents
keywords: OAV; PLSR; Saccharomyces cerevisiae; aroma; durian wine