Characterization of flavor compound production by Pichia kudriavzevii NIYL27345 isolated from raspberry; [라즈베리에서 분리된 Pichia kudriavzevii NIYL27345 균주의 향기성분 생산 특성]

초록

This study aimed to characterize the production of volatile flavor compounds by five Pichia kudriavzevii strains isolated in Korea. Among them, two strains produced less ethanol than the commercial yeast strain Saccharomyces cerevisiae Songcheon, but showed higher ethanol production than the control strain P. kudriavzevii KCTC7277. Gas chromatography-mass spectrometry analysis revealed that P. kudriavzevii NIYL27345 isolated from raspberries produced the highest levels of isoamyl alcohol (414.31 mg/L), phenylethyl alcohol (519.11 mg/L), phenylethyl acetate (22.48 mg/L), and isoamyl acetate (136.52 mg/L), with increases of 1.1-, 1.4-, 2.2-, and 1.6-folds, respectively, compared to KCTC7277. Partial least squares discriminant analysis using electronic nose data consistently yielded reliable results, clearly distinguishing the flavor profiles, suggesting that P. kudriavzevii NIYL27345 has a beneficial metabolic profile for producing fruity and floral flavor compounds, and could be a promising starter culture for improving the flavor characteristics of traditional fermented beverages. ©The Korean Society of Food Science and Technology.

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