Implications of Lactobacillus collinoides and Brettanomyces/Dekkera anomala in phenolic off-flavour defects of ciders - Archive ouverte HAL Access content directly
Journal Articles International Journal of Food Microbiology Year : 2012

Implications of Lactobacillus collinoides and Brettanomyces/Dekkera anomala in phenolic off-flavour defects of ciders

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Abstract

Different Lactobacillus collinoides and Brettanomyces/Dekkera anomala cider strains were studied for their ability to produce volatile phenols in synthetic medium. All strains were able to produce 4-ethylcatechol (4-EC), 4-ethylphenol (4-EP) and 4-ethylguaiacol (4-EG) from caffeic, p-coumaric and ferulic acids, respectively. Interestingly, D. anomala and L. collinoides were also able to produce 4-EC, 4-EP and 4-EG in cider conditions. The quantities of ethylphenols produced by these two species were similar in both tested ciders. The impact of precursor quantities was studied and it showed that the addition of caffeic and p-coumaric acids in ciders allowed for higher 4-EC and 4-EP production by D. anomala and L. collinoides. In parallel, D. anomala and L. collinoides strains were isolated from a phenolic off-flavour defective bottled cider after ethylphenol production hence confirming the implication of these two species in this cider spoilage. Finally, detection thresholds of the main ethylphenols were determined in ciders by orthonasal and retronasal sampling. The 4-EC and 4-EP detection thresholds (close to 20–25 mg/l and 1.5–2.0 mg/l, respectively) were matrix dependant.
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hal-02148977 , version 1 (06-06-2019)

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Nicolas Buron, Monika Coton, Patrick Legendre, Jérôme Ledauphin, Valérie Kientz-Bouchart, et al.. Implications of Lactobacillus collinoides and Brettanomyces/Dekkera anomala in phenolic off-flavour defects of ciders. International Journal of Food Microbiology, 2012, 153 (1-2), pp.159-165. ⟨10.1016/j.ijfoodmicro.2011.11.002⟩. ⟨hal-02148977⟩
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