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Enhanced aroma and flavour profile of fermented Tetragonula pagdeni Schwarz honey by a novel yeast T. delbrueckii GT-ROSE1 with superior fermentability

2022; Elsevier BV; Volume: 50; Linguagem: Inglês

10.1016/j.fbio.2022.102001

2212-4306

Chayaphathra Sooklim, Wiwan Samakkarn, Alisa Thongmee, Orawan Duangphakdee, Nitnipa Soontorngun,

Biochemical and biochemical processes

Beside a source of bioactive compounds, honey represents untapped-reservoir of beneficial microbes. Next generation sequencing technology was applied to aid the discovery of newly-isolated flavour yeast Torulaspora delbrueckii strain GT-ROSE1 from honey samples. Owing to the presence of natural duplicate regulatory sites in aromatic genes, it was used to create value-added fermented honey with unique aroma-flavour profile. This osmophilic strain could assimilate different carbons and tolerated to low pHs, high ethanol and sugars, exhibiting useful traits for food and alcoholic fermentation of sugar-based industries. Global analysis of aroma-flavour profile revealed higher total concentrations of key compounds after fermentation by GT-ROSE1, compared to commercial wine yeasts. Twenty-four volatile compounds were identified using a nontargeted HS-SPME-GC-MS method. High odour activity values and quantitative sensory analysis indicated fruity and rose flowery aroma of key compounds nonanol and 2-phenylethanol, respectively. Importantly, fermented Tetragonula pagdeni Schwarz honey with observed excellent antioxidant property displayed appealing characteristic of enhanced 2-phenylethanol of rose-like flavour with odour threshold of 16.08. Thus, flavour yeast could be used to improve chemical content and enhance sensory value of local food products. Aromatic and flavour profile of high antioxidant Tetragonula pagdeni Schwarz honey, collected from local bee-farms in the notable region of Ratchaburi province called Suan Phueng (Bee-garden) in the western part of Thailand, is modified using Torulaspora delbrueckii yeast strain GT-ROSE1. This novel osmophilic flavour yeast strain displays duplication of regulatory sequences of aromatic genes and high fermentability, suitable for food/beverage development and industrial wine making. Development of fermented honey using GT-ROSE1-assisted fermentation process alters the chemical profiles of raw honey, enable improved sensory quality and offers value-added characteristics to target consumers. These include augmentation of rose-like flowery flavour of 2-phenlyethanol and many fresh fruity compounds with low volatile acids, thereby providing an avenue to deliver health-promoting honey-derived food products directly from local farms to global functional food markets. • Flavour yeast for use in fermentation and functional food/beverage development. • NGS identifies gene duplication of aromatic amino acid aminotransferases. • Increased rose-like flavour 2-phenylethanol and high odour threshold of 16.08 • Torulaspora GT-ROSE1 fermentability at high ethanol, acidity and sugar levels. • Enhanced quality and diversity of honey products from bee-farms to markets.