Contribution of autochthonous yeasts with probiotic potential to the aroma profile of fermentedGuajillopepper sauce

摘要

BACKGROUND Three yeast strains with probiotic potential,Hanseniaspora opuntiae,Pichia kudriavzevii,andWickerhamomyces anomaluswere inoculated in the fermentation of Guajillo chilli pepper (Capsicum annuumL.) 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 compound 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 at 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. A different aroma profile was produced by probiotic yeast.Hanseniaspora opuntiaeproduced an aroma profile with herbal and green notes based on high production of aldehydes, ketones, and acetic acid.Pichia kudriavzeviiandW. anomalusproduced fruity, green-herbal, and cheesy notes based on ester compounds, alcohol and branched-chain acids production although, the production of propanoic acid byW. anomalusincreased 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. (c) 2020 Society of Chemical Industry