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dc.contributor.authorLara Hidalgo, Carloses_ES
dc.contributor.authorBelloch, Carmelaes_ES
dc.contributor.authorDorantes Álvarez, Lidiaes_ES
dc.contributor.authorFlores Llovera, Mónicaes_ES
dc.identifier.citationJournal of The Science of Food and Agriculturees_ES
dc.descriptionThis is the peer reviewed version of the following article: Contribution of autochthonous yeasts with probiotic potential to the aroma profile of fermented Guajillo pepper sauce Journal of The Science of Food and Agriculture (2020) DOI:10.1002/jsfa.10556, which has been published in final form at https://doi.org/10.1002/jsfa.10556. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Use of Self-Archived Versions.es_ES
dc.description.abstractBACKGROUND Three yeast strains with probiotic potential, Hanseniaspora opuntiae , Pichia kudriavzevii, and Wickerhamomyces anomalus were inoculated in the fermentation of Guajillo chilli pepper (Capsicum annuum L.) sauce, and the different aroma profiles were investigated. Using headspace solid phase microextraction‐gas chromatography–mass spectrometry (HS‐SPME‐GC–MS) analysis and gas chromatography‐olfactometry (GCO), flavour compounds production was evaluated during the fermentation of the Guajillo chilli pepper sauces. RESULTS A total of 78 volatile compounds were identified during the yeast fermentation of the sauce. Most aldehydes and terpenes detected were present since the beginning of the fermentation, indicating a Guajillo chilli pepper origin. Among the 34 active aroma compounds detected by GCO, propanoic acid (cheesy), 3‐methylbutanoic acid (sharp, cheese), ethyl 2‐methylbutanoate (fruity), and 6‐methyl‐5‐hepten‐2‐one (strong, citrus) were identified as key aroma contributors produced by the inoculation of the yeasts. Different aroma profile was produced by probiotic yeast. H. opuntiae produced an aroma profile with herbal and green notes based on high production of aldehydes, ketones, and acetic acid. P. kudriavzevii and W. anomalus produced fruity, green‐herbal, and cheesy notes based on ester compounds, alcohol and branched‐chain acids production although, the production of propanoic acid by W. anomalus increased the cheesy character in the sauces. CONCLUSION The aroma profile of fermented chilli pepper sauces depends not only on the chili pepper varieties used but also on the fermentation process as a source of aroma compounds. The use of probiotic yeast can be used to improve and diversify the aroma profile of fermented chilli pepper sauces.es_ES
dc.description.sponsorshipLara-Hidalgo and Dorantes-Alvarez thanks CONACyT, COFFAA-IPN and SIP20195428 of IPN for the fellowship granted to conduct the research stay. Also, the financial support from RTI2018-098074-B-I00 (MCIU/AEI/FEDER, UE) is fully acknowledgedes_ES
dc.publisherJohn Wiley & Sonses_ES
dc.subjectChili pepperes_ES
dc.subjectHanseniaspora opuntiaees_ES
dc.subjectPichia kudriavzeviies_ES
dc.subjectWickerhamomyces anomaluses_ES
dc.titleContribution of autochthonous yeasts with probiotic potential to the aroma profile of fermented Guajillo pepper saucees_ES
dc.description.peerreviewedPeer reviewedes_ES
dc.contributor.funderMinisterio de Ciencia, Innovación y Universidades (España)es_ES
dc.contributor.funderEuropean Commissiones_ES
dc.contributor.funderConsejo Nacional de Ciencia y Tecnología (México)es_ES
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