<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>We measured the concentration of 13 terpenes in musts of 3 different apple cultivars fermented spontaneously, with Ethanol RED yeast (<italic>Saccharomyces cerevisiae</italic>) or Cider Yeast (<italic>Saccharomyces bayanus</italic>). Then we analysed obtained data with PCA with various packages in R to assess how different types of fermentation and apple cultivars affected terpene profile. The most informative results of PCA were obtained in ‘psych’ package and they indicated that there were groups of terpenes which concentrations increased simultaneously, while for some other groups the content of particular compounds was negatively correlated. This suggests that the first group of terpenes originated from different substrates while the latter group could be obtained from the same compound. Our findings indicated new possible pathways of terpene transformation, e.g. linalool, citral and geraniol could transform into one another. Moreover, the role of <italic>S. bayanus</italic> in those processes remains unclear and it requires further consideration.</p>
</abstract>

We measured the concentration of 13 terpenes in musts of 3 different apple cultivars fermented spontaneously, with Ethanol RED yeast (Saccharomyces cerevisiae) or Cider Yeast (Saccharomyces bayanus). Then we analysed obtained data with PCA with various packages in R to assess how different types of fermentation and apple cultivars affected terpene profile. The most informative results of PCA were obtained in ‘psych’ package and they indicated that there were groups of terpenes which concentrations increased simultaneously, while for some other groups the content of particular compounds was negatively correlated. This suggests that the first group of terpenes originated from different substrates while the latter group could be obtained from the same compound. Our findings indicated new possible pathways of terpene transformation, e.g. linalool, citral and geraniol could transform into one another. Moreover, the role of S. bayanus in those processes remains unclear and it requires further consideration.

The Analysis of Correlations Between Terpene Transformations and Fermentation Type of Apple Musts

Department of Fermentation Technology and Microbiology

Acta Universitatis Cibiniensis. Series E: Food Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

We measured the concentration of 13 terpenes in musts of 3 different apple cultivars fermented spontaneously, with Ethanol RED yeast (Saccharomyces cerevisiae)...

The Analysis of Correlations Between Terpene Transformations and Fermentation Type of Apple Musts

Publié en ligne: 09 juil. 2022

Pages: 99 - 108

Reçu: 10 nov. 2021

Accepté: 10 mars 2022

DOI: https://doi.org/10.2478/aucft-2022-0008

Mots clés
fermented apple must, terpenes, PCA, fermentation, GC-FID

© 2022 Magdalena Januszek et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

The Analysis of Correlations Between Terpene Transformations and Fermentation Type of Apple Musts

Publié en ligne: 09 juil. 2022

Pages: 99 - 108

Reçu: 10 nov. 2021

Accepté: 10 mars 2022

DOI: https://doi.org/10.2478/aucft-2022-0008

Mots clésfermented apple must, terpenes, PCA, fermentation, GC-FID

© 2022 Magdalena Januszek et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Mots clés
fermented apple must, terpenes, PCA, fermentation, GC-FID