Enhanced aroma and flavour profile of fermented Tetragonula pagdeni Schwarz honey by a novel yeast T. delbrueckii GT-ROSE1 with superior fermentability  

作　　者：Chayaphathra Sooklim Wiwan Samakkarn Alisa Thongmee Orawan Duangphakdee Nitnipa Soontorngun 

机构地区：[1]Division of Biochemical Technology,School of Bioresources and Technology,King Mongkut's University of Technology Thonburi,49 Tian Talay Road,Soi 25,Tha Kham,Bang Khuntian,Bangkok,10150,Thailand [2]Native Honeybee and Pollinator Research Center,King Mongkut's University of Technology Thonburi Ratchaburi Learning Park,Rang Bua,Chom Bueng,Ratchaburi,70150,Thailand

出　　处：《Food Bioscience》2022年第6期237-248,共12页食品生物科学（英文）

基　　金：supported by Thailand Science Research and Innovation(TSRI),Basic Research Fund:Fiscal year 2021 under project number 64A306000038 to N.S.

摘　　要：Beside a source of bioactive compounds, honey represents untapped-reservoir of beneficial microbes. Next generation sequencing technology was applied to aid the discovery of newly-isolated flavour yeast Torulaspora delbrueckii strain GT-ROSE1 from honey samples. Owing to the presence of natural duplicate regulatory sites in aromatic genes, it was used to create value-added fermented honey with unique aroma-flavour profile. This osmophilic strain could assimilate different carbons and tolerated to low pHs, high ethanol and sugars, exhibiting useful traits for food and alcoholic fermentation of sugar-based industries. Global analysis of aroma-flavour profile revealed higher total concentrations of key compounds after fermentation by GT-ROSE1, compared to commercial wine yeasts. Twenty-four volatile compounds were identified using a nontargeted HS-SPME-GC-MS method. High odour activity values and quantitative sensory analysis indicated fruity and rose flowery aroma of key compounds nonanol and 2-phenylethanol, respectively. Importantly, fermented Tetragonula pagdeni Schwarz honey with observed excellent antioxidant property displayed appealing characteristic of enhanced 2-phenylethanol of rose-like flavour with odour threshold of 16.08. Thus, flavour yeast could be used to improve chemical content and enhance sensory value of local food products.

关 键 词：Aroma and flavour Fermented food HONEY Torulaspora spp. Wine yeast 2-PHENYLETHANOL 

分 类 号：O62[理学—有机化学]