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Influence of Saccharomyces cerevisiae strain on the profile of volatile organic compounds of blossom honey mead

Author

Listed:
  • Ildikó Bénes

    (Department of Biochemical Technology, Institute of Biotechnology and Food Science, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovak Republic)

  • Katarína Furdíková

    (Department of Biochemical Technology, Institute of Biotechnology and Food Science, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovak Republic)

  • Daniela Šmogrovičová

    (Department of Biochemical Technology, Institute of Biotechnology and Food Science, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovak Republic)

Abstract

The influence of yeast strain on the volatile profile of meads fermented from blossom honey using three different Saccharomyces cerevisiae var. bayanus strains was evaluated. Meads were analysed by methods of basic chemical analysis and gas chromatography after 15 days of fermentation. Individual yeast strains produced various metabolites in different concentrations under the same fermentation conditions which significantly influenced the final secondary aroma of mead. Higher concentrations of acetaldehyde and 1-propanol, associated with S. cerevisiae var. bayanus MM-R2 considerably distinguished this strain from the others, whereas the difference between strains S. cerevisiae var. bayanus FM-R-Fix1 and MT-R1B was characterised by the production of ethyl hexanoate, ethyl octanoate (FM-R-Fix1), and isobutyl alcohol (MT-R1B).

Suggested Citation

  • Ildikó Bénes & Katarína Furdíková & Daniela Šmogrovičová, 2015. "Influence of Saccharomyces cerevisiae strain on the profile of volatile organic compounds of blossom honey mead," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 33(4), pages 334-339.
    • Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:4:id:48-2015-cjfs
    DOI: 10.17221/48/2015-CJFS
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    References listed on IDEAS

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    1. D. Šmogrovičová & P. Nádaský & R. Tandlich & B.S Wilhelmi & G. Cambray, 2012. "Analytical and aroma profiles of Slovak and South African meads," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 30(3), pages 241-246.
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