Staff Publications

Staff Publications

  • external user (warningwarning)
  • Log in as
  • language uk
  • About

    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 552762
Title Development of a low-alcoholic fermented beverage employing cashew apple juice and non-conventional yeasts
Author(s) Gamero, Amparo; Ren, Xiao; Lamboni, Yendouban; Jong, Catrienus de; Smid, Eddy J.; Linnemann, Anita R.
Source Fermentation 5 (2019)3. - ISSN 2311-5637
DOI https://doi.org/10.3390/fermentation5030071
Department(s) Food Quality and Design
VLAG
Food Microbiology
Publication type Refereed Article in a scientific journal
Publication year 2019
Keyword(s) Alcoholic beverages - Aroma profile - Cashew apple juice - Hanseniaspora guilliermondii - Non‐conventional yeasts - Saccharomyces cerevisiae - Torulaspora microellipsoides
Abstract

Cashew apples are by‐products in the production of cashew nuts, which are mostly left to rot in the fields. Cashew apple juice (CAJ), a highly nutritious beverage, can be produced from them. It is rich in sugars and ascorbic acid, but its high polyphenol content makes it bitter and astringent, and therefore difficult to commercialize. The kingdom of fungi contains more than 2000 yeast species, of which only a few species have been studied in relation to their potential to produce aroma compounds. The aim of this research was to develop a new low‐alcoholic fermented beverage to valorize cashew apples. For this purpose, a screening was carried out employing non‐conventional yeast species and some species of the genus Saccharomyces for comparison, followed by a more detailed study with four selected strains cultured at different conditions. The production of volatile aroma compounds as a function of the presence of oxygen, temperature, and yeast species was investigated. The results showed that the more diverse aroma profiles appeared at 25 °C under anaerobic cultivation conditions, where Saccharomyces cerevisiae WUR 102 and Hanseniaspora guilliermondii CBS 2567 excelled in the synthesis of certain aroma compounds, such as β-phenylethanol and its acetate ester (rose aroma). Further studies are needed to test consumer acceptance of these new products.

Comments
There are no comments yet. You can post the first one!
Post a comment
 
Please log in to use this service. Login as Wageningen University & Research user or guest user in upper right hand corner of this page.