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Dai Chen, Sandrine Toussaint, Weidong Huang, Jicheng Zhan, Shao-Quan Liu
PII: S0023-6438(19)30108-2
DOI: https://doi.org/10.1016/j.lwt.2019.02.018
Reference: YFSTL 7831
Please cite this article as: Chen, D., Toussaint, S., Huang, W., Zhan, J., Liu, S.-Q., Effects of diammonia
phosphate addition on the chemical constituents in lychee wine fermented with Saccharomyces
cerevisiae, LWT - Food Science and Technology (2019), doi: https://doi.org/10.1016/j.lwt.2019.02.018.
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3 Dai Chena,c, Sandrine Toussaintb, Weidong Huanga, Jicheng Zhana, Shao-Quan Liu c,d*
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4
a
5 Beijing Key Laboratory of Viticulture and Enology, College of Food Science and
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6 Nutritional Engineering, China Agricultural University (CAU), Tsinghua East Road
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b
8 Medtronic France, 27 quai Alphonse Le Gallo, CS 30001, 92513
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9 Boulogne-Billancourt cedex, France;
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c
10 Food Science and Technology Program, Department of Chemistry, National
12 Singapore
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13 National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street,
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23 Abstract
26 cerevisiae, when added in two different quantities (0.5 mmol/L and 1.5 mmol/L). It
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27 was found that DAP supplementation improved the utilization of ammonia and
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28 inhibited the consumption of proline and valine, which regulated the production of
29 α-ketoglutaric, succinic and fatty acids. The addition of 0.5 mmol/L DAP improved
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30 the rate of sugar catabolism by slightly increasing yeast growth, thus inducing a
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31 higher production of glycerol than of ethanol. Additionally, more odor-active terpene
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32 derivatives (trans-β-damascenone, o-cymene, δ-guaiene) in lychee juice were retained
33 after the fermentation added with 0.5 mmol/L DAP. However, the addition of 1.5
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34 mmol/L DAP slowed rates of sugar metabolism and glycerol production, and
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35 significantly enhanced the production of acetic acid. Furthermore, with the exception
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36 of limonene, the higher DAP addition did not retain more terpene derivatives. These
37 findings, therefore, suggest that a moderate addition of DAP could enhance the
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39 Keywords
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42 1. Introduction
44 the Sapindaceae family, with its rose-floral and citrus-like aromas and a palatable,
45 sweet taste. Nearly 100 major cultivars of lychee grow in tropical and sub-tropical
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46 areas (Pareek, 2015). More than 100 volatile compounds were identified in over 10
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47 lychee cultivars since 1980, including terpene derivatives, alcohols, ketones, esters,
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48 acids, aldehydes and others (Chyau, Ko, Chang, & Mau, 2003; Feng, Huang, Crane,
49 & Wang, 2018; Johnston, Welch, & Hunter, 1980; Wu, Pan, Qu, & Duan, 2009).
50
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Specifically, the terpene derivatives cis-rose oxide, geraniol,
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51 3-methyl-2-buten-1-ol, linalool, α-terpineol, β-citronellol, ρ-cymene,
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54 common to most lychee cultivars, contributing to the lychee odor, citrus-like and
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55 floral aroma (Wu et al., 2009). Besides terpene derivatives, 2-phenethyl alcohol is
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56 reportedly the most important alcohol compound in lychee fruits, and is likely
59 have been noted to reduce dramatically to just trace levels after fermentation with
61 resultant wines (Chen & Liu, 2016; Wu, Zhu, Tu, Duan, & Pan, 2011). In our previous
62 study, it was found that the utilization of non- Saccharomyces yeast (Torulaspora
65 Besides yeast strains, nitrogen sources of musts could impact the volatile and
67 fermentation process. Previous studies have suggested that a single amino acid
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68 addition could markedly increase the formation of corresponding higher alcohols and
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69 esters, yet were not able to retain more of the volatiles endogenous to lychee fruits
70 (Chen, Chia, & Liu, 2014; Chen, Vong, & Liu, 2015).
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71 Vilanova, Siebert, Varela, Pretorius, & Henschke (2012) found that a moderate
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72 addition of diammonia phosphate (DAP) (up to 350 mg N/L) significantly increased
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73 the concentrations of limonene, linalool, α-terpineol, α-ionone and β-damascenone,
74 while a high DAP addition (450 mg N/L) improved the amounts of β-ionone in
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75 aromatic Albariño grape wine. However, other researchers noted little or no difference
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76 in the level of terpene derivatives after DAP addition to Shiraz and white Godello
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77 wines (Losada, Andrés, Cacho, Revilla, & López, 2011; Ugliano, Siebert, Mercurio,
78 Capone, & Henschke, 2008). No related study has yet been carried out with respect to
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80 Thus, the aim of this study was to evaluate the effects of DAP additions on the
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83 Furthermore, it was anticipated that the result of this study could provide a suitable
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88 Sterilized lychee juice (Litchi chinensis Sonn. var. Nuomi Ci) and a S. cerevisiae
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90 prepared using the same method as mentioned by Chen et al. (2014).
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91 Three groups of lychee wine fermentations (250 mL prepared lychee juice) were
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92 carried out in sterile Erlenmeyer flasks, each supplemented with different amounts of
93 DAP (control, 0.5 mmol/L DAP and 1.5 mmol/L DAP) by adding 0 mL, 1mL and 3
94
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mL of 1.65 g/100 mL sterilized DAP (Sigma-Aldrich, Oakville, ON, Canada) solution,
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95 respectively. All flasks were fitted with non-absorbent cotton wool and covered with
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97 S. cerevisiae MERIT.ferm pre-culture (2.5 mL) was inoculated into each flask for the
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98 10 d fermentation at 20°C.
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100 Yeast growth was monitored using the spread plating method on a potato
101 dextrose agar (Oxoid, Hampshire, England). °Brix and pH were measured using a
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103 respectively.
104 The Shimadzu HPLC system was used to analyze non-volatile compounds
105 (including sugars, glycerol, organic acids and amino acids). Amino acids were
106 analyzed with a Waters AccQ-Tag Nova-Pak C18 column (150 × 3.9 mm, Waters,
107 Dublin, Ireland) based on the method of Waters (1993). Sugars and glycerol were
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108 separated using a Zorbax carbohydrate column (150 × 4.6 mm, Agilent, Santa Clara,
109 CA, USA) using the methods of Lee et al. (2013). Organic acids were quantified with
110 a Supelcogel C-610 H column (300 × 7.8 mm, Supelco, Sigma-Aldrich, Barcelona,
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112 Volatile compounds were analyzed using a headspace solid-phase microextraction
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113 (HS- SPME) coupled with an Agilent 7890A GC–Agilent 5975C triple-axis MS and
114 flame ionization detector (FID). Samples were adjusted to pH 2.5 with 1 mol/L HCl
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115 and were transferred into a screw-capped headspace vial (5 mL of sample for each
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116 vial). Extraction was done using a carboxen/poly (dimethylsiloxane) fiber (Supelco,
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117 Sigma-Aldrich, Barcelona, Spain) with a SPME autosampler (CTC, Combi Pal,
118 Switzerland) at 60 °C for 40 min under 250 rpm agitation (Chen et al., 2014).
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119 Separation was done using a 60 m × 0.25 mm capillary column (Agilent DB-FFAP,
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120 Santa Clara, CA, USA). The GC temperature was increased from 50 oC (hold for 5
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121 min) to 230 oC (final hold for 30 min) at 5 K/ min. The volatiles were identified using
122 NIST 8.0 and Wiley 275 MS libraries, verified based on the linear retention index
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125 Based on the data of triplicate fermentations for each treatment, the mean values
126 and standard deviation were calculated and evaluated to obtain the statistical
127 differences (at 95% confidence level) by one-way analysis of variance (ANOVA) and
128 Scheffe's test using SPSS ® 17.0. Volatile compounds with significant differences
129 were selected to perform principal component analysis (PCA) using software Matlab
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130 R2008a.
133 In the early stage of fermentation, the 0.5 mmol/L DAP addition significantly
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134 improved the yeast growth, rising to 5.90 ×107 CFU/mL on d 2, with approximately
double the cell population in control and 1.5 mmol/L DAP added wines (2.86 ×107
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135
136 CFU/mL and 3.10 ×107 CFU/mL, respectively). All yeasts reached stationary phases
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137 on d 4 with no significant difference (Fig. 1). The final yeast cell count was
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138 significantly higher in the wine added with 0.5 mmol/L DAP (1.30 ×108 CFU/mL)
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139 than that of the other wines (<1×108 CFU/mL) (Table 1). This result indicated that a
140 moderate addition of DAP could accelerate the exponential phase of yeast growth and
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141 extend its stationary phase, while a higher DAP addition had no such effect. Similarly,
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142 some previous reports that DAP supplementation (over 3.5 mmol/L) was
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143 inconsequential to the yeast growth when the original assimilable nitrogen was over
144 140 mg N/L (Bell & Henschke, 2005; Lee et al., 2013; Vilanova et al., 2012).
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145 At the beginning of the winemaking process, the yeast needs to increase its
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146 population by obtaining energy from nutrients and biomass from amino acids. Both
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147 the uptake and biomass synthesis of amino acids require ATP. Compared with the
148 amino acids, ammonia needs less ATP transported inside a yeast cell, but uses more
149 ATP for biomass yield (Albers, Larsson, Lidén, Niklasson, & Gustafsson, 1996;
151 The concentration of ammonia could be increased by adding DAP (Bell &
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152 Henschke, 2005). In this study, the moderate DAP addition improved the uptake of
153 ammonia for biomass yield, while the higher DAP addition needed excessive ATP for
154 its metabolism in the yeast cell, thus reducing the amount of energy available for other
155 processes and slowing yeast growth in the early stage of fermentation. In other words,
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156 in the exponential phase of yeast growth, the consumption of nitrogen and sugar
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157 should reach a good balance in energy and biomass aspects.
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159 The total nitrogen concentration in the lychee juice samples was around 220 mg
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160 N/L. This increased to 236 mg N/L and 273 mg N/L after the enhancement of
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161 ammonia through the addition of 0.5 mmol/L DAP and 1.5 mmol/L DAP, respectively
162 (Table 2). The ammonia was depleted after all fermentations (Table 2), thus indicating
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163 that the ammonia was easily consumed by S. cerevisiae as the preferential nitrogen
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164 source.
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165 Proline (5.71 mmol/L) and alanine (3.04 mmol/L) were the main amino acids in
166 lychee juice. Most amino acids were depleted by all cultures, while DAP
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167 supplementation inhibited the cell uptakes of proline, valine, alanine, glycine and
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168 asparagine (Table 2). More residual glycine and asparagine were observed in the 1.5
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169 mmol/L DAP supplemented fermentation (Table 2), while alanine, valine and proline
170 were inhibited by both DAP treatments (Table 2). The contents of residual alanine
171 were similar in both DAP added fermentations, while no residual alanine was detected
172 in the control fermentation (Table 2). DAP additions markedly reduced the uptake of
173 valine (Table 2), suggesting that it was a less preferred nitrogen source, possibly.
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174 Because valine contains only general amino acid permease (Gap1p) for transportation
176 The consumption rate of proline was found to be negatively correlated with the
177 DAP supplementation, reducing from 73.4% (control fermentation) to 36.6% and 2.7%
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178 in the 0.5 mmol/L and 1.5 mmol/L DAP added fermentations, respectively (Table 2).
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179 This indicated that the DAP addition had a more significant impact on the metabolism
180 of proline than it did on other amino acids. Actually, proline is excluded from
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181 assimilable nitrogen sources, since yeast is unable to catabolize proline under
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182 anaerobic conditions (Deed, Van Vuuren, & Gardner, 2011). Proline was much
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183 consumed in the control wine, suggesting that the lychee juice was deficient in
184 preferred nitrogen sources, and under which condition the activities of Gap1p and
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188 regulating the concentration of α-KG. Proline could also serve as an osmoprotectant
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189 in yeast cells, balancing the hyperosmotic conditions between the yeast cells and the
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192 Sucrose and glucose were completely metabolized, while a trace quantity of
193 fructose was present at the end of all fermentations. Sucrose was dramatically
194 hydrolyzed in the first 4 d of fermentations (Fig. 2a) by yeast extracellular invertase
195 (Ostergaard, Olsson, & Nielsen, 2000). Thus, the rate of sucrose hydrolysis was
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196 positively correlated with the rate of yeast growth (Fig. 1 and Fig. 2a).
197 The concentrations of glucose and fructose during the fermentations were a net
198 balance between utilization by S. cerevisiae and the release of sucrose. The
199 consumption trends of glucose and fructose were similar to that of sucrose, which was
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200 fastest in the fermentation added with 0.5 mmol/L DAP and slowest in the
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201 fermentation added with 1.5 mmol/L DAP (Fig. 2b and Fig. 2c). This indicated that
202 DAP supplementation could impact sugar metabolism by affecting the yeast
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203 population.
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204 On the other hand, neither oBrix reduction nor ethanol production was
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205 significantly altered in any of the fermentations (Table 1, Fig. 2d). This implied that
206 the endogenous nitrogen concentration of lychee juice was able to complete the
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207 fermentation process and that DAP supplementation could not affect the fermentation
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208 rate, despite the lack of preferred nitrogen sources in the control juice. Similar results
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210 DAP supplementation significantly affected the production rate of glycerol (Fig.
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211 2e) via glyceropyruvic fermentation (Takagi et al., 2005). In the control and 0.5
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212 mmol/L DAP added fermentations, glycerol was quickly produced to its peak content
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213 on d 2, and reduced to around 0.6 g/100 mL on d 4, remaining relatively stable until d
214 10 (Fig. 2e). The final concentration of glycerol (0.67 g/100 mL) in the wine added
215 with 0.5 mmol/L DAP was significantly higher than that in control wine (0.60% w/v),
216 increasing the level of sweetness in the wine (Ugliano & Henschke, 2009). The
217 addition of 1.5 mmol/L DAP delayed the production of glycerol, reaching its highest
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218 concentration on d 4, and its final concentration (0.57 g/100 mL) was lowest in all
220 The trend of glycerol production was consistent with the rates of sugar
221 consumptions, implying that the changes of sugar catabolism were mainly due to
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222 glyceropyruvic fermentation, rather than alcoholic fermentation. However, a previous
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223 study reported that glycerol production was positively correlated with DAP
224 supplementation (Ugliano, 2008; Ugliano, Travis, Francis, & Henschke, 2010).
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225 Furthermore, glycerol production might be affected by yeast strains (Vilanova et al.,
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226 2007). Additionally, glycerol could act as a compatible solute to counter osmotic
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227 pressure and thus was regulated by other osmoprotectants, such as proline
228 (Cronwright, Rohwer, & Prior, 2002). The highest concentration of proline in the
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229 lychee wine with 1.5 mmol/L DAP addition could reduce the need for glycerol
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232 The pH value was not significantly different in wines (Table 1). Malic and
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233 succinic acids represented over 98% of the total organic acids in the lychee juice
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234 (Table 1). After fermentation, succinic and tartaric acids had slightly decreased, while
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235 approximately 40% of malic acid had been reduced. Trace concentrations of α-KG,
236 pyruvic and lactic acids were produced during fermentations, in concurrence with the
238 Most organic acids showed no significant difference after DAP supplementation,
239 however, the succinic acid and α-KG were significantly reduced after 1.5 mmol/L
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240 DAP addition (Table 1). As mentioned above, α-KG can be synthetized via proline
241 metabolism (Takagi, et al., 2005) and combined with ammonium to produce amino
242 acids for cell growth (Magasanik, 2003). In the 1.5 mmol/L DAP added fermentation,
243 the lowest amount of α-KG was produced from proline metabolism, while the most
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244 was consumed during ammonium metabolism, and thus, the final content of α-KG
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245 was lowest. These entered into the TCA cycle, resulting in the lowest value of
246 succinic acid in the 1.5 mmol/L DAP added wine (Table 1). Succinic acid reduction
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247 positively affects wine sensory evaluation by reducing the unusual salty and bitter
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248 taste (Ugliano & Henschke, 2009). Similarly, some previous studies have shown that
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249 DAP addition reduced the concentration of α-KG and succinic acids (Torrea et al.,
250 2011).
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252 A range of volatiles (50 volatiles and 72 volatiles, excluding ethanol) were
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253 respectively detected in lychee juice and wines. In the lychee juice, aldehydes and
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254 terpene derivatives were two most abundant volatiles (relative peak area, RPA 25.53%
255 and 24.34%, respectively), followed by alcohols (RPA 19.75%), esters (RPA 15.36%)
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256 and ketones (RPA 6.65%) (Table 3). After fermentations, esters and alcohols were
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257 significantly produced (RPA over 70% and 20%, respectively) in the lychee wines,
258 with fewer amounts of acids and terpene derivatives (RPA 2% - 3%) and trace levels
259 of aldehydes and ketones (RPA<1%) (Table 3). A total of 33 volatile compounds had
260 significantly different contents after DAP additions, including 12 terpene derivatives,
261 6 esters, 5 ketones, 4 acids, 2 alcohols, 2 aldehydes, and 2 other volatiles (Table 3).
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263 Acetic acid was the only volatile acid detected in the lychee juice, while the
264 other three acids (octanoic, decanoic and 9-decenoic acids) were produced after
265 fermentation (Table 3). The content of 9-decenoic acid was negatively correlated with
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266 DAP additions (Table 3). Conversely, the RPA of acetic acid was positively correlated
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267 with the DAP values (Table 3). During alcoholic fermentation, acetic acid is produced
268 from acetaldehyde, releasing NADH to restore the redox balance (Rodicio & Heinisch,
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269 2009). Amino acid metabolisms could also generate NADH. The generated NADH
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270 could be used during glutamate synthesis by ammonia (Magasanik, 2003). In this
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271 study, the DAP supplementation might result in more NADH being consumed by
272 ammonia and less NADH being produced by amino acids. The cell therefore needed
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273 to generate more NADH via other reactions, including the oxidative formation of
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274 acetic acid from acetaldehyde (Bely, Rinaldi, & Dubourdieu, 2003). Similar results
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276 The levels of fatty acids (C8 and C10) were both the lowest in the lychee wine
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277 with 0.5 mmol/L DAP addition and highest in the 1.5 mmol/L DAP added wine (Table
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278 3). Fatty acids are generated from acetyl-CoA by consuming NADPH, and
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279 acetyl-CoA is activated from acetic acid (Cherry et al., 2012). Thus, the high
280 concentration of acetic acid could result in the high production of fatty acids in the 1.5
281 mmol/L DAP added. Compared with the level in the 0.5 mmol/L DAP added wine, the
282 higher production of fatty acids in the control wine might be related to more NADPH
283 being produced via the pentose phosphate pathway, in which the key enzyme
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285 deprivation (He et al., 2018). Further research could elucidate this possibility.
287 Most of the alcohols were reduced to trace levels after fermentation. High levels
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288 of isoamyl alcohol, 2-phenylethyl alcohol and butanol were produced with no
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289 significant difference (Table 3). The DAP supplementation reduced the amounts of
290 1-hexanol and o-butylphenol after fermentations (Table 3). Similar results were
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291 reported by Vilanova et al. (2012), who noted that a nitrogen addition (total nitrogen ≤
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292 350 mg N/L) could significantly reduce the concentration of 1-hexanol.
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293 3.5.3. Esters
294 Six esters were affected by the DAP additions, including methyl dodecanoate,
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295 isoamyl dodecanoate, ethyl hexanoate, ethyl pentadecanoate. ethyl 9-decenoate and
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297 Ethyl hexanoate was increased from 1.62% (RPA) to over 1.80% (RPA) in the
298 lychee wine after the DAP additions (Table 3), potentially enhancing the fruity flavor
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299 and strawberry aroma. Several previous studies have presented similar results
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300 (Ugliano et al., 2008; Ugliano et al., 2010; Vilanova et al., 2012). In this work, trace
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301 levels of methyl dodecanoate and isoamyl dodecanoate were only produced in the
302 wine added with 0.5 mmol/L DAP, while ethyl pentadecanoate was only undetectable
303 in this treatment (Table 3). These long-chain fatty acid esters may not affect the
304 sensory quality of the resultant wine, with high odor detection thresholds. The
305 addition of 1.5 mmol/L DAP could significantly lower the synthesis of ethyl
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306 9-decenoate and ethyl 9-hexadecenoate, which might be related to the lowest
307 production of the precursor 9-decenoic acid in this treatment (Table 3) (Jackson, 2008;
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310 A total of 17 terpene derivatives were found in the lychee juice (Table 3).
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311 Generally, nearly half of terpene derivatives were affected by DAP additions and the
312 RPAs of the terpene derivatives were highest in the wines supplemented by 0.5
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313 mmol/L DAP (2.99 %), followed by the 1.5 mmol/L DAP added wine (2.40 %) and
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314 then the control wine (2.19%) (Table 3).
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315 Most of the volatiles were significantly reduced after fermentations, with the
317 produced in the wine added with 0.5 mmol/L DAP, but it was undetectable in the
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318 other wines (Table 3). Trans-β-damascenone is a powerful odorant in wine, with a
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319 low odor threshold (0.05 ug/L), thus the significant increase of this compound could
320 considerably enhance apple and rose flavors (Guth, 1997). Similar results were
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321 obtained by Vilanova et al. (2012), although Ugliano et al. (2008) observed that this
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323 Another 5 volatiles endogenous to lychee juice were also affected by the DAP
324 additions. As with the trans-β-damascenone, o-cymene and δ-guaiene were only
325 found in the wine added with 0.5 mmol/L DAP. Two times of limonene remained in
326 the wine supplemented by 1.5 mmol/L DAP, while trans-β-ocimene (sweet herbal)
327 was depleted in this treatment (Table 3). Limonene is an important lychee flavor
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328 character compound in lychee fruit, and can enhance the citrus flavor of resultant
329 wine (Feng et al., 2018; Wu et al., 2009). Both DAP treatments in this study retained
330 significantly higher amounts of 3-carene (sweet citrus flavor) than the control, as well
331 as slightly higher levels of cis-rose oxide (Table 3). The latter volatile compound has
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332 been suggested to significantly enhance the lychee odor in wine owing to its low odor
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333 threshold (0.2 ug/L) (Guth, 1997).
334 There were nine terpene derivatives produced after fermentations in this work,
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335 among which p, α-dimethyl styrene, o-allyltoluene, α-ocimene, p-cymene and perillen
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336 were affected by the different DAP treatments. Both DAP additions produced seven
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337 times more of p, α-dimethyl styrene and o-allyltoluene than in the control wine (Table
338 3). p, α-Dimethyl styrene was reported as the common aromatic compound in lychee
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339 fruit (Wu et al., 2009). However, α-ocimene (floral and wet cloth note), p-cymene
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340 (floral, grassy) were not found in either of the DAP added wines and perillen (woody
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341 note) was undetectable in the 1.5 mmol/L DAP added wine (Table 3).
343 Nearly all aldehydes were depleted after fermentations, with only trace levels of
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344 p-tolualdehyde and benzaldehyde remaining in the control wine and DAP treatment
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345 wines, respectively (Table 3). Benzaldehyde has been detected in some lychee
346 cultivars (Fei Zi Xiao and sweetheart), possessing an almond-like, fragrant and sweet
348 There were seven ketones detected in the lychee juice, of which
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350 significantly higher in the lychee wines with DAP additions (Table 3). Four ketones
351 were produced during the fermentations, all of which were affected after the DAP
352 additions. 2-Nonanone, with a green fruity and cheesy flavor, was only produced after
353 the DAP additions (Table 3). The addition of 1.5 mmol/L DAP increased the
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354 concentration of 2-undecanone (fruity and fatty odor) and cyclodecene, while 1.5
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355 mmol/L DAP could not produce 2-methyl tetrahydrothiophen-3-one (Table 3).
356 Of the other volatiles, pentadecane was only undetectable in the lychee wine
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357 with 1.5 mmol/L DAP addition, while 1,4-dimethyl-7-(1-methylethyl)azulene was
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358 only retained in the 0.5 mmol/L DAP added wine (Table 3).
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359 3.4. PCA analysis
360 The 33 volatiles, all significantly changed in the different treatments, were
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361 selected to analyze the correlation between DAP additions and volatile compounds
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362 (Fig. 2). The first principal component (PC1) explained 58.70% of the total variance
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363 and separated the lychee juice from the lychee wines. 1-Hexanol, benzaldehyde,
366 and 1,4-dimethyl-7-(1-methylethyl)azulene were all found in the same part of lychee
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367 juice, indicating that these volatiles contributed to its main character being different
369 Different lychee wines were separated by the second principal component (PC2)
370 explaining 25.11% of the total variance. The lychee wine with 0.5 mmol/L DAP
371 addition was in the negative part of PC2, as were acetic acid, 2-nonanone, 2-methyl
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373 ethyl hexanoate, perillen, o-allyltoluene, p, α-dimethyl styrene and pentadecane (Fig
374 2). These volatiles can contribute sweet, fruity, fatty and cheesy flavors to lychee wine.
375 The other wines and volatiles (mainly fatty acids and ethyl esters) were all found in
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376 the positive part of PC2. The lychee wine supplemented with 1.5 mmol/L DAP was
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377 placed between the control wine and the 0.5 mmol/L DAP added wine and near to the
378 x-axis, suggesting that the effects of the DAP additions on volatile compounds were
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379 not consistent with their concentrations.
380
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381 4. Conclusion
382 Both quantities of DAP additions affected the nitrogen metabolism of the lychee
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383 wine by enhancing the utilization of ammonia and reducing the consumptions of less
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384 preferred amino acids (mainly proline and valine). This led to the higher production of
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385 acetic acid and reductions of α-KG and succinic acid. As the main product of
386 alcoholic fermentation, ethanol showed no significant differences after the DAP
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387 additions. The moderate DAP addition (0.5 mmol/L) significantly improved the rate
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388 of yeast growth, thus increasing the rates of sugar consumption and glycerol
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389 production in the early stage of fermentation, while higher DAP addition (1.5 mmol/L)
390 slowed these rates. In the primary volatiles of lychee fruits, the moderate DAP
391 addition was best able to retain trans-β-damascenone, o-cymene, and δ-guaiene, while
392 the high DAP addition retained more limonene. Both DAP supplementations
393 contributed to higher amounts of 3-carene, and benzaldehyde. Therefore, these results
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394 indicated that a moderate DAP addition could be a convenient way to retain the
396
397 Acknowledgments
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398 This work was supported by an ARF grant from the Ministry of Education of
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399 Singapore (WBS No. R-143-000-507-112) and China Postdoctoral Science
400 Foundation Grant (Grant No. 2017M610129). The first author would like to thank the
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401 International Postdoctoral Exchange Fellowship Program (CAU) for financial support.
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402
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403 References
404 Albers, E., Larsson, C., Lidén, G., Niklasson, C., & Gustafsson, L. (1996). Influence
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410 1312-1318.
Bell, S. J., & Henschke, P. A. (2005). Implications of nitrogen nutrition for grapes,
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411
412 fermentation and wine. Australian Journal of Grape and Wine Research, 11,
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413 242-295.
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418 on non-volatile and volatile compounds in lychee wine fermented with
18
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422 with Torulaspora delbrueckii and Saccharomyces cerevisiae on non-volatiles
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424 Chen, D., Vong, W. C.,& Liu, S. Q. (2015). Effects of branched-chain amino acid
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432 bound aroma compounds in lychee (Litchi chinensis Sonn.). Food Chemistry,
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452 Johnston, J. C., Welch, R. C., & Hunter, G. L. K. (1980). Volatile constituents of
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455 Lee, P. R., Toh, M., Yu, B., Curran, P., & Liu, S. Q. (2013). Manipulation of volatile
456 compound transformation in durian wine by nitrogen supplementation.
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458 Losada, M. M., Andrés, J., Cacho, J., Revilla, E., & López, J. F. (2011). Influence of
459 some prefermentative treatments on aroma composition and sensory
TE
463 Ostergaard, S., Olsson, L., & Nielsen, J. (2000). Metabolic engineering of
AC
469 Rodicio, R., & Heinisch, J. (2009). Sugar metabolism by Saccharomyces and
470 non-Saccharomyces yeasts. In H. König, G. Unden & J. Fröhlich (Eds.),
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473 Takagi, H., Takaoka, M., Kawaguchi, A., & Kubo, Y., (2005). Effect of L-proline on
474 sake brewing and ethanol stress in Saccharomyces cerevisiae. Applied and
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476 Torrea, D., Varela, C., Ugliano, M., Ancin-Azpilicueta, C., Francis, I. L., & Henschke,
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479 Chardonnay wine fermented with Saccharomyces cerevisiae yeast. Food
480 Chemistry, 127, 1072-1083.
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481 Ugliano, M., & Henschke, P. A. (2009). Yeasts and wine flavour. In M. V.
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482 Moreno-Arribas & M. C. Polo (Eds.), Wine Chemistry and Biochemistry, (pp.
483 313-392): Springer, New York, USA.
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484 Ugliano, M., Siebert, T., Mercurio, M., Capone, D., & Henschke, P.A. (2008).
485 Volatile and color composition of young and model-aged shiraz wines as
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488 Ugliano, M., Travis, B., Francis, I. L., & Henschke, P. A. (2010). Volatile
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492 Vilanova, M., Siebert, T. E., Varela, C., Pretorius, I. S., & Henschke, P. A. (2012).
493 Effect of ammonium nitrogen supplementation of grape juice on wine volatiles
494 and non-volatiles composition of the aromatic grape variety Albariño. Food
495 Chemistry, 133, 124-131.
496 Vilanova, M., Ugliano, M., Varela, C., Siebert, T., Pretorius, I. S., & Henschke, P.A.
497 (2007). Assimilable nitrogen utilisation and production of volatile and
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501 Millipore Corporation, Milford, MA, USA.
502 Wu, Y., Pan, Q., Qu, W., & Duan, C. (2009). Comparison of volatile profiles of nine
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503 litchi (Litchi chinensis Sonn.) cultivars from Southern China. Journal of
504 Agricultural and Food Chemistry, 57, 9676-9681.
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505 Wu, Y. W., Zhu, B. Q., Tu, C., Duan, C. Q., & Pan, Q. H. (2011). Generation of
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506 volatile compounds in litchi wine during winemaking and short-term bottle
507 storage. Journal of Agricultural and Food Chemistry, 59, 4923-4931.
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Table 1 Oenological parameters of lychee juice (d0) and lychee wines (d10)
fermented with S. cerevisiae MERIT.ferm, with and without DAP addition.
PT
7
(10 CFU/mL)
RI
o
Brix 21.97 ± 0.07 a 6.53 ± 0.30b 6.86 ± 0.19b 6.58 ± 0.15b -
Ethanol
SC
0.17 ± 0.02 a 11.52 ± 1.35b 11.30 ± 0.56b 11.59 ± 2.16b 0.15
(mL/100 mL)
Glycerol
*
N.D. 0.60 ± 0.05a 0.67 ± 0.01b 0.57 ± 0.03a 0.37
U
(g/100 mL)
AN
Sugars (g/100 mL)
Oxalic acid LOQ 0.002 ± 0.000a 0.002 ± 0.000a 0.003 ± 0.000a 0.002
α-ketoglutaric
N.D. 0.011 ± 0.000a 0.011 ± 0.001ab 0.010 ± 0.000b 0.004
C
acid
Malic acid 1.39 ± 0.02a 0.92 ± 0.03b 0.91 ± 0.04b 0.92 ± 0.01b 0.010
AC
Pyruvic acid N.D. 0.028 ± 0.000a 0.027 ± 0.001a 0.030 ± 0.002a 0.018
Succinic acid 0.89 ± 0.01a 0.88 ± 0.03a 0.87 ± 0.01a 0.83 ± 0.01b 0.016
Lactic acid N.D. 0.051 ± 0.005a 0.056 ± 0.008a 0.055 ± 0.003a 0.018
a,b,c
Statistical analysis ANOVA (n = 3) at 95% confidence level with same letters indicating no
significant difference
*
N.D., not detected;
**
LOQ, limit of quantification
ACCEPTED MANUSCRIPT
Table 2 Amino acid and ammonia contents of lychee juice (d0) and lychee wines (d10)
fermented with S. cerevisiae MERIT.ferm, with and without DAP addition.
PT
Ser&Asn 0.34 ± 0.04 ND ND ND
Glu 0.34 ± 0.03 ND ND ND
a b b
Gly 0.10 ± 0.01 0.05 ± 0.01 0.04 ± 0.01 0.16 ± 0.01c
RI
His &Gln 0.37 ± 0.02 ND ND ND
Arg 0.28 ± 0.03 ND ND ND
SC
Thr 0.06 ± 0.01 ND ND ND
a b
Ala 3.04 ± 0.32 ND 0.08 ± 0.01 0.08 ± 0.01b
Pro 5.71 ± 0.33a 1.52 ± 0.08b 3.62 ± 0.15c 5.56 ± 0.79a
Cys ND ND ND ND
U
Tyr 0.05 ± 0.01 ND ND ND
AN
a b c
Val 0.35 ± 0.02 0.12 ± 0.00 0.29 ± 0.01 0.23 ± 0.01c
Met ND ND ND ND
Lys 0.07 ± 0.01 ND ND ND
M
Trp ND ND ND ND
TE
NH3 * ND ND ND
(mmol/L)
EP
a,b,c
Statistical analysis at 95% confidence level with same letters indicating no significant difference;
ND, not detected.
AC
*
NH3 concentrations of lychee juice were 2.69 ± 0.27 mmol/L (control), 3.80 ± 0.66 mmol/L (0.5
mmol/L DAP addition) and 6.45 ± 0.62 mmol/L (1.5 mmol/L DAP).
**The total nitrogen concentrations of lychee juice were 220.55 ± 15.74 mg N/L (control), 236.07 ±
21.26 mg N/L (0.5 mmol/L DAP addition), and 273.26 ± 20.69 mg N/L (1.5 mmol/L DAP addition).
ACCEPTED MANUSCRIPT
Table 3. Volatile compounds (excluding ethanol, GC-FID peak area ×106) and their relative peak areas (% RPA) in lychee juice (d0) and lychee
wines (d10) fermented with S. cerevisiae MERIT.ferm, with and without DAP addition.
PT
*
Compounds identified in Lychee juice (d0) Control (d10) Add 0.5 mmol/L DAP (d10) Add 1.5 mmol/L DAP (d10)
LRI
this study Peak area RPA Peak area RPA Peak area RPA Peak area RPA
RI
Acids 1.62 3.12 2.75 3.56
a b b c
Acetic acid 1457 1.10 ± 0.23 1.62 2.70 ± 0.19 0.93 2.83 ± 0.58 0.98 3.74 ± 0.57 1.24
** ab a b
SC
Octanoic acid 1847 N.D. - 3.14 ± 0.25 1.08 2.86 ± 0.44 0.99 4.00 ± 0.29 1.32
9-Decenoic acid 2335 N.D. - 0.64 ± 0.14a 0.22 0.26 ± 0.03b 0.09 0.20 ± 0.04b 0.07
a b a
Decanoic acid 2272 N.D. - 2.59 ± 0.22 0.89 2.00 ± 0.01 0.69 2.82 ± 0.23 0.93
U
Alcohols 19.75 20.85 20.45 21.38
AN
a a a
Butanol 1154 N.D. - 12.70 ± 1.04 4.38 14.05 ± 1.25 4.85 12.76 ± 0.03 4.23
a a a
Isoamyl alcohol 1218 N.D. - 29.57 ± 0.60 10.20 27.65 ± 1.53 9.55 31.95 ± 6.63 10.58
3-Isopentenyl alcohol 1254 2.48 ± 0.14 3.64 N.D. - N.D. - N.D. -
M
Prenyl alcohol 1330 1.13 ± 0.28 1.67 N.D. - N.D. - N.D. -
a b b
1-Hexanol 1360 2.18 ± 0.16 3.21 0.26 ± 0.01 0.09 0.21 ± 0.05 0.07 N.D. -
D
1-Octen-3-ol 1452 2.20 ± 0.25 3.24 N.D. - N.D. - N.D. -
TE
Dihydromyrcenol 1467 1.83 ± 0.11 2.70 N.D. N.D. - N.D. -
Benzenemethanol 1902 0.49 ± 0.02 0.71 N.D. - N.D. - N.D. -
2-Phenylethyl alcohol 1945 1.46 ± 0.21a 2.15 16.20 ± 2.20b 5.59 16.68 ± 2.95b 5.76 18.67 ± 1.34b 6.18
EP
Phenol 2018 0.25 ± 0.04 0.36 N.D. - N.D. - N.D. -
a b a
o-Butylphenol 2180 0.36 ± 0.04 0.53 0.97 ± 0.03 0.33 N.D. - 0.46 ± 0.07 0.15
C
a b b b
2,4-Di-tert-butylphenol 2311 1.05 ± 0.15 1.54 0.75 ± 0.12 0.26 0.65 ± 0.07 0.22 0.72 ± 0.05 0.24
AC
Table 3. (Cont’d)
Compounds identified in Lychee juice (d0) Control (d10) Add 0.5 mmol/L DAP (d10) Add 1.5 mmol/L DAP (d10)
PT
LRI
this study Peak area RPA Peak area RPA Peak area RPA Peak area RPA
a a a a
Ethyl acetate - 10.14 ± 1.38 14.91 9.48 ± 1.17 3.27 9.20 ± 0.77 3.18 10.35 ± 0.46 3.43
RI
a b b
Ethyl hexanoate 1222 N.D. - 4.70 ± 0.27 1.62 5.65 ± 0.31 1.95 5.48 ± 0.62 1.81
a a a
Ethyl heptanoate 1324 N.D. - 0.22 ± 0.01 0.08 0.28 ± 0.02 0.10 0.25 ± 0.05 0.08
SC
a a a
Ethyl octanoate 1430 N.D. - 25.28 ± 4.08 8.72 29.51 ± 0.66 10.19 28.31 ± 4.42 9.37
Ethyl pelargonate 1530 N.D. - 1.40 ± 0.11a 0.48 1.32 ± 0.22a 0.46 1.47 ± 0.30a 0.49
U
a a
Ethyl furoate 1630 N.D. - 0.09 ± 0.01 0.03 0.10 ± 0.01 0.03 N.D. -
a b b b
Ethyl decanoate 1638 0.31 ± 0.06 0.45 74.78 ± 18.06 25.79 76.06 ± 14.52 26.27 88.46 ± 13.19 29.29
AN
a a b
Ethyl 9-decenoate 1693 N.D. - 34.58 ± 0.04 11.92 30.18 ± 0.51 10.43 22.66 ± 4.85 7.50
a a a
Ethyl undecanoate 1741 N.D. - 0.35 ± 0.08 0.12 0.34 ± 0.05 0.12 0.37 ± 0.05 0.12
M
a a a
Ethyl dodecanoate 1844 N.D. - 21.62 ± 4.36 7.46 20.03 ± 2.86 6.92 21.77 ± 0.16 7.21
a a a
Ethyl myristate 2049 N.D. - 0.78 ± 0.10 0.27 0.82 ± 0.17 0.28 0.67 ± 0.07 0.22
D
a a
Ethyl pentadecanoate 2130 N.D. - 0.25 ± 0.04 0.09 N.D. - 0.28 ± 0.06 0.09
a a a
Ethyl hexadecanoate 2255 N.D. - 4.88 ± 0.20 1.68 4.76 ± 0.71 1.64 4.17 ± 0.69 1.38
TE
a ab b
Ethyl 9-hexadecenoate 2283 N.D. - 6.20 ± 0.76 2.14 4.92 ± 0.74 1.70 3.97 ± 0.20 1.31
Ethyl stearate 2465 N.D. - 1.00 ± 0.21a 0.35 0.96 ± 0.13a 0.33 0.97 ± 0.14a 0.32
EP
a a a
Ethyl oleate 2481 N.D. - 2.74 ± 0.09 0.95 2.71 ± 0.37 0.94 2.56 ± 0.46 0.85
a a a
Propyl octanoate 1513 N.D. - 0.25 ± 0.03 0.08 0.28 ± 0.03 0.10 0.24 ± 0.01 0.08
C
a a a
Propyl decanoate 1724 N.D. - 0.81 ± 0.05 0.28 0.84 ± 0.11 0.29 0.75 ± 0.09 0.25
a a a
Isobutyl octanoate 1547 N.D. - 1.24 ± 0.22 0.43 1.35 ± 0.04 0.47 1.09 ± 0.17 0.36
AC
a a a
Isobutyl decanoate 1756 N.D. - 2.37 ± 0.20 0.82 2.22 ± 0.19 0.77 2.41 ± 0.26 0.80
a a a
Isoamyl acetate 1116 N.D. - 3.65 ± 0.83 1.26 3.47 ± 0.24 1.20 3.93 ± 0.62 1.30
a a a
Isoamyl octanoate 1660 N.D. - 5.31 ± 0.72 1.83 4.98 ± 0.74 1.72 5.18 ± 0.25 1.72
ACCEPTED MANUSCRIPT
Table 3. (Cont’d)
Compounds identified in Lychee juice (d0) Control (d10) Add 0.5 mmol/L DAP (d10) Add 1.5 mmol/L DAP (d10)
PT
LRI
this study Peak area RPA Peak area RPA Peak area RPA Peak area RPA
a a a
Isoamyl decanoate 1864 N.D. - 5.17 ± 0.34 1.78 4.04 ± 0.52 1.40 5.04 ± 0.56 1.67
RI
Isoamyl dodecanoate 2068 N.D. - N.D. - 0.30 ± 0.01 0.10 N.D. -
a a a
Carvyl acetate 1232 N.D. - 0.29 ± 0.02 0.10 0.34 ± 0.01 0.12 0.33 ± 0.05 0.11
SC
a a a
Hexyl acetate 1263 N.D. - 0.32 ± 0.07 0.11 0.31 ± 0.03 0.11 0.30 ± 0.02 0.10
Heptyl acetate 1366 N.D. - 0.18 ± 0.03a 0.06 0.21 ± 0.01a 0.07 0.17 ± 0.04a 0.06
U
a a a
Phenylethyl acetate 1825 N.D. - 3.14 ± 0.37 1.08 3.02 ± 0.55 1.04 3.19 ± 0.28 1.06
Aldehydes 25.53 0.12 0.02 0.03
AN
Hexanal 1082 5.25 ± 0.82 7.72 N.D. - N.D. - N.D. -
trans-2-Hexenal 1224 7.05 ± 1.18 10.37 N.D. - N.D. - N.D. -
M
a b b
Benzaldehyde 1540 0.32 ± 0.05 0.47 N.D. - 0.07 ± 0.01 0.02 0.08 ± 0.02 0.03
a
o-Tolualdehyde 1669 2.03 ± 0.48 2.99 N.D. - N.D. - N.D. -
D
a b
p-Tolualdehyde 1670 2.70 ± 0.36 3.98 0.34 ± 0.01 0.12 N.D. - N.D. -
Terpene derivatives 24.34 2.19 2.99 2.40
TE
a b b c
Limonene 1183 1.07 ± 0.27 1.57 0.25 ± 0.02 0.09 0.25 ± 0.02 0.09 0.49 ± 0.02 0.16
trans-β-Ocimene 1241 1.44 ± 0.08a 2.11 0.10 ± 0.01b 0.04 0.11 ± 0.01b 0.04 N.D. -
EP
α-Ocimene 1545 N.D. - 0.31 ± 0.03 0.11 N.D. - N.D. -
a a a
m-Cymene 1256 N.D. - 0.69 ± 0.12 0.24 0.78 ± 0.07 0.27 0.76 ± 0.08 0.25
C
a b
o-Cymene 1263 2.01 ± 0.07 2.96 N.D. - 0.83 ± 0.01 0.29 N.D. -
p-Cymene 1271 N.D. - 0.54 ± 0.01 0.19 N.D. - N.D. -
AC
Table 3. (Cont’d)
Compounds identified in Lychee juice (d0) Control (d10) Add 0.5 mmol/L DAP (d10) Add 1.5 mmol/L DAP (d10)
PT
LRI
this study Peak area RPA Peak area RPA Peak area RPA Peak area RPA
a a
Perillen 1411 N.D. - 0.07 ± 0.01 0.03 0.11 ± 0.03 0.04 N.D. -
RI
a b b b
1,3-Di-tert-butylbenzene 1416 0.80 ± 0.01 1.18 0.60 ± 0.08 0.21 0.55 ± 0.05 0.19 0.50 ± 0.06 0.17
a b b
o-Allyltoluene 1441 N.D. - 0.22 ± 0.01 0.08 2.00 ± 0.24 0.69 1.64 ± 0.23 0.54
SC
a b b
p, α-Dimethyl styrene 1445 N.D. 0.28 0.24 ± 0.04 0.08 1.96 ± 0.37 0.68 1.90 ± 0.31 0.63
1,3,8-p-Menthatriene 1469 N.D. - 0.88 ± 0.15a 0.30 0.85 ± 0.09a 0.29 0.80 ± 0.15a 0.26
U
Neroloxide 1472 1.79 ± 0.24 2.63 N.D. - N.D. - N.D. -
α-Terpinene 1503 0.59 ± 0.11 0.87 N.D. - N.D. - N.D. -
AN
a b b b
γ-Terpinene 1605 1.18 ± 0.09 1.73 0.23 ± 0.06 0.08 0.23 ± 0.02 0.08 0.39 ± 0.11 0.13
a b b
3-Carene 1545 1.22 ± 0.13 1.80 N.D. - 0.17 ± 0.04 0.06 0.15 ± 0.03 0.05
M
a b
δ-Guaiene 1718 0.23 ± 0.06 0.35 N.D. - 0.10 ± 0.02 0.03 N.D. -
a a a
Farnesene 1748 N.D. - 0.22 ± 0.05 0.08 0.23 ± 0.03 0.08 0.26 ± 0.06 0.09
D
a a a
ar-Curcumene 1777 N.D. - 1.04 ± 0.16 0.36 0.97 ± 0.05 0.34 0.89 ± 0.22 0.29
a b
trans-β-Damascenone 1830 0.08 ± 0.01 0.20 N.D. - 0.20 ± 0.02 0.07 N.D. -
TE
Calamenene 1840 0.22 ± 0.07 0.32 N.D. - N.D. - N.D. -
β-Pinene 1867 0.84 ± 0.16 1.24 N.D. - N.D. - N.D. -
EP
a bc b c
α-Calacorene 1927 0.39 ± 0.01 0.58 0.32 ± 0.01 0.11 0.27 ± 0.04 0.09 0.35 ± 0.01 0.12
Junipene 2267 0.25 ± 0.05 0.36 N.D. - N.D. - N.D. -
C
Table 3. (Cont’d)
Compounds identified in Lychee juice (d0) Control (d10) Add 0.5 mmol/L DAP (d10) Add 1.5 mmol/L DAP (d10)
PT
LRI
this study Peak area RPA Peak area RPA Peak area RPA Peak area RPA
a a
2-Nonanone 1387 N.D. - N.D. - 0.25 ± 0.04 0.09 0.21 ± 0.03 0.07
RI
1,4-Dimethyl-3-cyclohexenyl
methyl ketone 1526 0.26 ± 0.06a 0.39 0.08 ± 0.01b 0.03 0.27 ± 0.07a 0.09 0.32 ± 0.03a 0.11
SC
2-Methyl
tetrahydrothiophen-3-one 1537 N.D. - 0.18 ± 0.01a 0.06 0.22 ± 0.02a 0.08 N.D. -
U
2-Undecanone 1598 N.D. - 0.40 ± 0.02a 0.14 0.41 ± 0.02ab 0.14 0.45 ± 0.01ab 0.15
Butyrolactone 1653 0.17 ± 0.05 0.26 N.D. - N.D. - N.D. -
AN
a a b
Cyclodecene 1735 N.D. - 0.39 ± 0.03 0.13 0.35 ± 0.02 0.12 0.55 ± 0.01 0.18
6-Methoxy-1-acetonaphth
M
one 2073 0.16 ± 0.03a 0.23 0.15 ± 0.01a 0.05 0.14 ± 0.04a 0.05 0.22 ± 0.06a 0.07
Others 6.77 0.32 1.06 0.88
D
trans-Pinane 1033 1.58 ± 0.40 2.33 N.D. - N.D. - N.D. -
Toluene 1042 1.25 ± 0.05 1.84 N.D. - N.D. - N.D. -
TE
a a
Pentadecane 1502 N.D. - 0.11 ± 0.02 0.04 0.12 ± 0.02 0.04 N.D. -
4,7-Dimethylbenzofuran 1724 0.40 ± 0.13 0.59 N.D. - N.D. - N.D. -
EP
p-Acetyltoluene 1798 0.22 ± 0.02 0.33 N.D. - N.D. - N.D. -
a a a a
2,6-Dimethylnaphthalene 2031 0.25 ± 0.05 0.37 0.24 ± 0.06 0.08 0.20 ± 0.04 0.07 0.31 ± 0.03 0.10
C
1,4-dimethyl-7-(1-methyle
2243 0.42 ± 0.03a 0.62 N.D. - 0.36 ± 0.07a 0.12 N.D. -
thyl)azulene
a,b,c,
Statistical analysis at 95% confidence level with same letters indicating no significant difference.
*
Exclude ethanol **N.D.: not detected.
ACCEPTED MANUSCRIPT
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Fig. 1. Changes in yeast population of S. cerevisiae MERIT.ferm throughout lychee
▽
wine fermentation with different treatments. Control fermentation (〇); Fermentation
M
with 0.5 mmol/L DAP addition ( ); Fermentation with 1.5 mmol/L DAP addition (□).
D
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Fig. 2. Changes in sucrose (a), glucose (b), fructose (c), ethanol (d) and glycerol (e)
▽
during lychee wine fermentation with different treatments. Control fermentation (〇);
Fermentation with 0.5 mmol/L DAP addition ( ); Fermentation with 1.5 mmol/L
EP
4
ACCEPTED MANUSCRIPT
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D
0.5 mmol/L DAP addition (▲); lychee wine with 1.5 mmol/L DAP addition (▼)
(1) Acetic acid; (2) Octanoic acid; (3) 9-Decenoic acid; (4) Decanoic acid; (5)
1-Hexanol; (6) o-Butylphenol; (7) Benzaldehyde; (8) p-Tolualdehyde; (9)
EP
(25) Perillen; (26) o-Allyltoluene; (27) p, α-Dimethyl styrene; (28) 3-Carene; (29)
δ-Guaiene; (30) trans-β-Damascenone; (31) α-Calacorene; (32) Pentadecane;
(33)1,4-Dimethyl-7-(1-methylethyl)azulene
5
ACCEPTED MANUSCRIPT
Dai Chena,c, Sandrine Toussaintb, Weidong Huanga, Jicheng Zhana, Shao-Quan Liu c,d*
PT
Highlights
RI
▶ 0.5 mmol/L and 1.5 mmol/L DAP additions inhibited less preferred amino acids’
SC
consumptions.
▶ 0.5 mmol/L DAP addition significantly improved the rate of yeast growth.
U
▶ 0.5 mmol/L DAP addition increased the rates of sugar consumption and glycerol
AN
production.
M
▶ 0.5 mmol/L DAP addition had the higher ability to retain terpene derivatives
D
TE
C EP
AC