Exploring Volatile Profiles in Cactus-Based Fermented Beverages: Effects of Fermentation Method
Mexico is home to a rich variety of fermented beverages made from both wild and domesticated plant species. Fermentation practices vary, with producers using either wild or inoculated techniques to obtain culturally valued final products. It is generally assumed that wild fermentations yield a great...
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MDPI AG
2025-05-01
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| Series: | Fermentation |
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| author | César Ojeda-Linares Alejandro Casas Patricia Severiano-Pérez Marcela Sandoval-Velasco Yolanda M. García-Rodríguez Francisco J. Espinosa-García |
| author_facet | César Ojeda-Linares Alejandro Casas Patricia Severiano-Pérez Marcela Sandoval-Velasco Yolanda M. García-Rodríguez Francisco J. Espinosa-García |
| author_sort | César Ojeda-Linares |
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| description | Mexico is home to a rich variety of fermented beverages made from both wild and domesticated plant species. Fermentation practices vary, with producers using either wild or inoculated techniques to obtain culturally valued final products. It is generally assumed that wild fermentations yield a greater diversity of volatile compounds compared to inoculated fermentations, as the latter tend to reduce microbial diversity throughout the process. However, this pattern remains largely unexplored in relation to the volatile profiles of traditionally fermented cactus-based beverages. Despite this assumption, comparative studies examining these profiles across different fermentation methods are scarce, especially given that these beverages are not produced under standardized conditions. To investigate this, we used GC-MS to characterize the aroma profile of <i>colonche</i>, a traditional fermented beverage made primarily from <i>Opuntia streptacantha</i> fruits. <i>Colonche</i> is produced by both wild and inoculated fermentation methods. In addition, a rapid sensory evaluation using the modified Flash Profile (mFP) technique was performed to evaluate flavor differences between the fermentation methods. A total of 55 volatile compounds were identified, with wild fermentations showing greater diversity (55) than inoculated fermentations (50). Most compounds overlapped, but five were unique to spontaneous fermentations, contributing to distinct sensory profiles. The mFP results also indicate that sensory attributes vary by fermentation type, with wild fermentations being more strongly associated with positive descriptors such as taste and smell, while inoculated samples have a distinctly pungent aftertaste. These findings highlight <i>colonche</i> not only as a reservoir of microbial diversity in arid regions but also as a culturally significant beverage with complex sensory attributes. Recognizing and preserving these attributes is essential for safeguarding traditional foodscapes. |
| format | Article |
| id | doaj-art-38d5e9e109b94d1f995cce261af6b0f0 |
| institution | OA Journals |
| issn | 2311-5637 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj-art-38d5e9e109b94d1f995cce261af6b0f02025-08-20T02:33:48ZengMDPI AGFermentation2311-56372025-05-0111527510.3390/fermentation11050275Exploring Volatile Profiles in Cactus-Based Fermented Beverages: Effects of Fermentation MethodCésar Ojeda-Linares0Alejandro Casas1Patricia Severiano-Pérez2Marcela Sandoval-Velasco3Yolanda M. García-Rodríguez4Francisco J. Espinosa-García5Centro de Ciencias Genómicas, Universidad Nacional Autónoma de México, Cuernavaca 62210, MexicoInstituto de Investigaciones en Ecosistemas y Sostenibilidad, Universidad Nacional Autónoma de México, Morelia 58190, MexicoFacultad de Química, Departamento de Alimentos y Biotecnología, Universidad Nacional Autónoma de México, Ciudad de México 04510, MexicoCentro de Ciencias Genómicas, Universidad Nacional Autónoma de México, Cuernavaca 62210, MexicoInstituto de Investigaciones en Ecosistemas y Sostenibilidad, Universidad Nacional Autónoma de México, Morelia 58190, MexicoInstituto de Investigaciones en Ecosistemas y Sostenibilidad, Universidad Nacional Autónoma de México, Morelia 58190, MexicoMexico is home to a rich variety of fermented beverages made from both wild and domesticated plant species. Fermentation practices vary, with producers using either wild or inoculated techniques to obtain culturally valued final products. It is generally assumed that wild fermentations yield a greater diversity of volatile compounds compared to inoculated fermentations, as the latter tend to reduce microbial diversity throughout the process. However, this pattern remains largely unexplored in relation to the volatile profiles of traditionally fermented cactus-based beverages. Despite this assumption, comparative studies examining these profiles across different fermentation methods are scarce, especially given that these beverages are not produced under standardized conditions. To investigate this, we used GC-MS to characterize the aroma profile of <i>colonche</i>, a traditional fermented beverage made primarily from <i>Opuntia streptacantha</i> fruits. <i>Colonche</i> is produced by both wild and inoculated fermentation methods. In addition, a rapid sensory evaluation using the modified Flash Profile (mFP) technique was performed to evaluate flavor differences between the fermentation methods. A total of 55 volatile compounds were identified, with wild fermentations showing greater diversity (55) than inoculated fermentations (50). Most compounds overlapped, but five were unique to spontaneous fermentations, contributing to distinct sensory profiles. The mFP results also indicate that sensory attributes vary by fermentation type, with wild fermentations being more strongly associated with positive descriptors such as taste and smell, while inoculated samples have a distinctly pungent aftertaste. These findings highlight <i>colonche</i> not only as a reservoir of microbial diversity in arid regions but also as a culturally significant beverage with complex sensory attributes. Recognizing and preserving these attributes is essential for safeguarding traditional foodscapes.https://www.mdpi.com/2311-5637/11/5/275ethnomicrobiologyvolatile compoundssensory evaluationmodified flash profileGC–MS |
| spellingShingle | César Ojeda-Linares Alejandro Casas Patricia Severiano-Pérez Marcela Sandoval-Velasco Yolanda M. García-Rodríguez Francisco J. Espinosa-García Exploring Volatile Profiles in Cactus-Based Fermented Beverages: Effects of Fermentation Method Fermentation ethnomicrobiology volatile compounds sensory evaluation modified flash profile GC–MS |
| title | Exploring Volatile Profiles in Cactus-Based Fermented Beverages: Effects of Fermentation Method |
| title_full | Exploring Volatile Profiles in Cactus-Based Fermented Beverages: Effects of Fermentation Method |
| title_fullStr | Exploring Volatile Profiles in Cactus-Based Fermented Beverages: Effects of Fermentation Method |
| title_full_unstemmed | Exploring Volatile Profiles in Cactus-Based Fermented Beverages: Effects of Fermentation Method |
| title_short | Exploring Volatile Profiles in Cactus-Based Fermented Beverages: Effects of Fermentation Method |
| title_sort | exploring volatile profiles in cactus based fermented beverages effects of fermentation method |
| topic | ethnomicrobiology volatile compounds sensory evaluation modified flash profile GC–MS |
| url | https://www.mdpi.com/2311-5637/11/5/275 |
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