Development of a low-alcoholic fermented beverage employing cashew apple juice and non-conventional yeasts

Amparo Gamero*, Xiao Ren, Yendouban Lamboni, Catrienus de Jong, Eddy J. Smid, Anita R. Linnemann

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

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.

Original languageEnglish
Article number71
JournalFermentation
Volume5
Issue number3
DOIs
Publication statusPublished - 3 Aug 2019

Fingerprint

cashew fruit
Anacardium
Alcoholic Beverages
Beverages
apple juice
Malus
alcohol abuse
odor compounds
Yeast
beverages
Yeasts
yeasts
Hanseniaspora
odors
cashew nuts
consumer acceptance
Saccharomyces
Astringents
new products
Phenylethyl Alcohol

Keywords

  • Alcoholic beverages
  • Aroma profile
  • Cashew apple juice
  • Hanseniaspora guilliermondii
  • Non‐conventional yeasts
  • Saccharomyces cerevisiae
  • Torulaspora microellipsoides

Cite this

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title = "Development of a low-alcoholic fermented beverage employing cashew apple juice and non-conventional yeasts",
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.",
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author = "Amparo Gamero and Xiao Ren and Yendouban Lamboni and {de Jong}, Catrienus and Smid, {Eddy J.} and Linnemann, {Anita R.}",
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Development of a low-alcoholic fermented beverage employing cashew apple juice and non-conventional yeasts. / Gamero, Amparo; Ren, Xiao; Lamboni, Yendouban; de Jong, Catrienus; Smid, Eddy J.; Linnemann, Anita R.

In: Fermentation, Vol. 5, No. 3, 71, 03.08.2019.

Research output: Contribution to journalArticleAcademicpeer-review

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T1 - Development of a low-alcoholic fermented beverage employing cashew apple juice and non-conventional yeasts

AU - Gamero, Amparo

AU - Ren, Xiao

AU - Lamboni, Yendouban

AU - de Jong, Catrienus

AU - Smid, Eddy J.

AU - Linnemann, Anita R.

PY - 2019/8/3

Y1 - 2019/8/3

N2 - 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.

AB - 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.

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