Impact of Amino Acid Addition on Aroma Compounds in Papaya Wine Fermented with Williopsis mrakii

  • P.-R. Lee Food Science and Technology Programme, Department of Chemistry, National University of Singapore, 4 Science Drive, Singapore 117543
  • B. Yu Firmenich Asia Pte Ltd, Tuas, Singapore 117543
  • P. Curran Firmenich Asia Pte Ltd, Tuas, Singapore 117543
  • S.-Q. Liu Food Science and Technology Programme, Department of Chemistry, National University of Singapore, 4 Science Drive, Singapore 117543
DOI: https://doi.org/10.21548/32-2-1382

Abstract

The impact of amino acid addition on aroma compound formation in papaya wine fermented with yeast
Williopsis saturnus var. mrakii NCYC2251 was studied. Time-course papaya juice fermentations were
carried out using W. saturnus var. mrakii NCYC2251, with and without the addition of selected amino acids
(L-leucine, L-isoleucine, L-valine and L-phenylalanine). Yeast growth and changes in sugars, °Brix, organic
acids and pH were similar, regardless of amino acid addition. L-Leucine addition increased the production
of isoamyl alcohol and some esters such as isoamyl acetate, isoamyl butyrate and isoamyl propionate, while
L-isoleucine addition increased the production of active amyl alcohol and active amyl acetate. L-valine
addition slightly increased the production of isobutyl alcohol and isobutyl acetate. L-phenylalanine
addition increased the formation of 2-phenylethanol, 2-phenylethyl acetate and 2-phenylethyl butyrate,
while decreasing the production of most other esters. This study suggests that papaya juice fermentation
with W. saturnus var. mrakii NCYC2251 in conjunction with the addition of selected amino acid(s) can be
an effective way to modulate the aroma of papaya wine.

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Published
2011-12-07
Issue
Vol. 32 No. 2 (2011)
Section
Articles

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