title: Assessment of volatile and non-volatile compounds in durian wines fermented with four commercial non-Saccharomyces yeasts.
abstract: BACKGROUND
  Chemical compositions of durian wines fermented with Metschnikowia pulcherrima Flavia, Torulaspora delbrueckii Biodiva, Pichia kluyveri FrootZen and Kluyveromyces thermotolerans Concerto were investigated.
  
  
  RESULTS
  Sucrose was not utilized by M. pulcherrima and P. kluyveri, resulting in little formation of ethanol (0.3-0.5%, v/v), while about 7% ethanol was produced by the other two yeasts. Volatiles such as esters and sulfur-containing compounds were synthesized or catabolized and distinctive differences existed among yeasts. Larger amounts of higher alcohols and ethyl esters were detected in wines fermented by T. delbrueckii and K. thermotolerans, whereas M. pulcherrima and P. kluyveri produced more acetate esters such as ethyl acetate (1034.43 and 131.05 mg L(-1) respectively) and isoamyl acetate (0.56 and 27.68 mg L(-1) respectively). Most endogenous sulfur volatiles such as disulfides declined to trace levels, but new ones such as thioesters were formed. Sulfur volatiles in wines fermented by T. delbrueckii accounted for 0.20% relative peak area (RPA), followed by K. thermotolerans (0.23% RPA), P. kluyveri (1.43% RPA) and M. pulcherrima (4.16% RPA).
  
  
  CONCLUSIONS
  The findings showed that a more complex flavor could result from fermentation with different non-Saccharomyces yeasts and the typical durian odor would still remain.
authors.affiliation: Food Science and Technology Program, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore, 117543, Singapore.
authors.forename: Yuyun
authors.initials: Y
authors.lastname: Lu
authors.affiliation: Food Science and Technology Program, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore, 117543, Singapore.|National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Jiangsu, 215123, China.
authors.forename: Dejian
authors.initials: D
authors.lastname: Huang
authors.affiliation: Shiro Corporation Pte Ltd, 1 Senoko Avenue, Singapore, 758297, Singapore.
authors.forename: Pin-Rou
authors.initials: PR
authors.lastname: Lee
authors.affiliation: Food Science and Technology Program, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore, 117543, Singapore.|National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Jiangsu, 215123, China.
authors.forename: Shao-Quan
authors.initials: SQ
authors.lastname: Liu
mesh_terms: D035161:Bombacaceae; D004220:Disulfides / Q000032:analysis; D005285:Fermentation; D005638:Fruit; D007716:Kluyveromyces / Q000378:metabolism; D055163:Metschnikowia / Q000378:metabolism; D010843:Pichia / Q000378:metabolism; D013457:Sulfur Compounds / Q000032:analysis; D055319:Torulaspora / Q000378:metabolism; D055549:Volatile Organic Compounds / Q000032:analysis*; D014920:Wine / Q000032:analysis*
chemical_list: D004220:Disulfides; D013457:Sulfur Compounds; D055549:Volatile Organic Compounds
keywords: durian wine; fermentation; flavor; non-Saccharomyces; sulfur compounds