Effect of two yeast strains and fermentation time on metabolomics and flavoromics of Nam Hom (aromatic) coconut (Cocos nucifera L.) cider
The fermentation process of 'Nam Hom' coconut cider was investigated using two yeast strains: K1-V1116 and EC-1118. During the fermentation period, the Brix and reducing sugar levels exhibited a persistent decline, while the alcohol content continued to escalate. Additionally, a slight dec...
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Maximum Academic Press
2025-01-01
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| Series: | Beverage Plant Research |
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| Online Access: | https://www.maxapress.com/article/doi/10.48130/bpr-0024-0039 |
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| author | Pongsit Songprasert Yutthachai Ruangchaisirawet Yaowapa Lorjaroenphon Sumallika Morakul Kriskamol Na Jom |
| author_facet | Pongsit Songprasert Yutthachai Ruangchaisirawet Yaowapa Lorjaroenphon Sumallika Morakul Kriskamol Na Jom |
| author_sort | Pongsit Songprasert |
| collection | DOAJ |
| description | The fermentation process of 'Nam Hom' coconut cider was investigated using two yeast strains: K1-V1116 and EC-1118. During the fermentation period, the Brix and reducing sugar levels exhibited a persistent decline, while the alcohol content continued to escalate. Additionally, a slight decrease in pH indicated a progressive increase in acidity. The fermentation time was divided into three main stages: Pre-Fermentation, In-Process, and Final-Product. Both yeast strains exhibited similar tendencies in metabolite conversion, with elevated levels of sugars such as glucose, sucrose, and fructose observed during the early stages of fermentation. Flavoromics analysis identified a range of volatile compounds, including esters, alcohols, volatile acids, and phenols. Notably, acetate esters and ethyl esters were identified as contributors to the fruity aroma of the cider. Correlation analysis revealed strong associations between sugars and esters/ethanol, amino acids, and free fatty acids (FFAs)/flavor compounds, and fatty acid methyl esters (FAME), with sugars/esters. These findings provide valuable insights for controlling fermentation conditions and factors to produce coconut cider with distinctive aromas and increased levels of bioactive components. |
| format | Article |
| id | doaj-art-77fd811c8aa34c17bde49892b50237b3 |
| institution | DOAJ |
| issn | 2769-2108 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Maximum Academic Press |
| record_format | Article |
| series | Beverage Plant Research |
| spelling | doaj-art-77fd811c8aa34c17bde49892b50237b32025-08-20T03:18:31ZengMaximum Academic PressBeverage Plant Research2769-21082025-01-01511910.48130/bpr-0024-0039bpr-0024-0039Effect of two yeast strains and fermentation time on metabolomics and flavoromics of Nam Hom (aromatic) coconut (Cocos nucifera L.) ciderPongsit Songprasert0Yutthachai Ruangchaisirawet1Yaowapa Lorjaroenphon2Sumallika Morakul3Kriskamol Na Jom4Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, ThailandDepartment of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, ThailandDepartment of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, ThailandDepartment of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Bangkok, ThailandDepartment of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, ThailandThe fermentation process of 'Nam Hom' coconut cider was investigated using two yeast strains: K1-V1116 and EC-1118. During the fermentation period, the Brix and reducing sugar levels exhibited a persistent decline, while the alcohol content continued to escalate. Additionally, a slight decrease in pH indicated a progressive increase in acidity. The fermentation time was divided into three main stages: Pre-Fermentation, In-Process, and Final-Product. Both yeast strains exhibited similar tendencies in metabolite conversion, with elevated levels of sugars such as glucose, sucrose, and fructose observed during the early stages of fermentation. Flavoromics analysis identified a range of volatile compounds, including esters, alcohols, volatile acids, and phenols. Notably, acetate esters and ethyl esters were identified as contributors to the fruity aroma of the cider. Correlation analysis revealed strong associations between sugars and esters/ethanol, amino acids, and free fatty acids (FFAs)/flavor compounds, and fatty acid methyl esters (FAME), with sugars/esters. These findings provide valuable insights for controlling fermentation conditions and factors to produce coconut cider with distinctive aromas and increased levels of bioactive components.https://www.maxapress.com/article/doi/10.48130/bpr-0024-0039coconut cidermetabolomicsflavoromicsnam homcocos nucifera l. |
| spellingShingle | Pongsit Songprasert Yutthachai Ruangchaisirawet Yaowapa Lorjaroenphon Sumallika Morakul Kriskamol Na Jom Effect of two yeast strains and fermentation time on metabolomics and flavoromics of Nam Hom (aromatic) coconut (Cocos nucifera L.) cider Beverage Plant Research coconut cider metabolomics flavoromics nam hom cocos nucifera l. |
| title | Effect of two yeast strains and fermentation time on metabolomics and flavoromics of Nam Hom (aromatic) coconut (Cocos nucifera L.) cider |
| title_full | Effect of two yeast strains and fermentation time on metabolomics and flavoromics of Nam Hom (aromatic) coconut (Cocos nucifera L.) cider |
| title_fullStr | Effect of two yeast strains and fermentation time on metabolomics and flavoromics of Nam Hom (aromatic) coconut (Cocos nucifera L.) cider |
| title_full_unstemmed | Effect of two yeast strains and fermentation time on metabolomics and flavoromics of Nam Hom (aromatic) coconut (Cocos nucifera L.) cider |
| title_short | Effect of two yeast strains and fermentation time on metabolomics and flavoromics of Nam Hom (aromatic) coconut (Cocos nucifera L.) cider |
| title_sort | effect of two yeast strains and fermentation time on metabolomics and flavoromics of nam hom aromatic coconut cocos nucifera l cider |
| topic | coconut cider metabolomics flavoromics nam hom cocos nucifera l. |
| url | https://www.maxapress.com/article/doi/10.48130/bpr-0024-0039 |
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