Effect of two yeast strains and fermentation time on metabolomics and flavoromics of Nam Hom (aromatic) coconut (<i>Cocos nucifera</i> L.) cider

Pongsit Songprasert; Yutthachai Ruangchaisirawet; Yaowapa Lorjaroenphon; Sumallika Morakul; Kriskamol Na Jom; Pongsit Songprasert; Yutthachai Ruangchaisirawet; Yaowapa Lorjaroenphon; Sumallika Morakul; Kriskamol Na Jom

doi:10.48130/bpr-0024-0039

Figures (4) Tables (1)

Figure 1.
Biplot (p ≤ 0.05) of principal component analysis (PCA) showing all identified metabolites (●) and flavor compounds (♦) in coconut cider at different stages of processing: Pre-Fermentation (—), In-Process (■), and Final Product (▲). FAME = fatty acid methyl ester, FFA = free fatty acid.
Figure 2.
Dendrogram (similarity mode of agglomerative hierarchical clustering) of fermentation coconut cider at different fermented times (p ≤ 0.05).
Figure 3.
Heat plots of metabolites and flavor compounds in coconut cider fermented with yeast K1-V1116 (left) and coconut cider fermented with Yeast EC-1118 (right) at different fermentation times. FAME = fatty acid methy ester, FFA = free fatty acid.
Figure 4.
Lower triangular heat map represents pairwise correlation analysis between metabolites and flavor compounds during the fermentation of coconut cider. Each square represents Spearman's rank correlation coefficient at a significance level of p ≤ 0.05. Orange-red, strong negative correlation (r < −0.7); green, strong positive correlation (r > 0.7). FAME = fatty acid methyl ester, FFA = free fatty acid.

Treatment	25% Ferment (0−2 d)		50% Ferment (4−6 d)		75% Ferment (8−10 d)		100% Ferment (12−14 d)
Treatment	K1-V1116	EC-1118	K1-V1116	EC-1118	K1-V1116	EC-1118	K1-V1116	EC-1118
Brix	16.83 ± 1.3^a	16.83 ± 1.3^a	14.00 ± 0.6^b	14.33 ± 1.0^bcf	13.13 ± 0.4^bc	13.97 ± 0.6^bcf	9.00 ± 1.1^d	10.33 ± 1.2^d
pH	3.88 ± 0.15^a	4.04 ± 0.06^ae	3.66 ± 0.08^ab	4.07 ± 0.05^ae	3.44 ± 0.15^bc	3.69 ± 0.43^bcdf	3.39 ± 0.02^bcd	3.43 ± 0.03^bcdf
Reducing sugar (mg/mL)	29 ± 2.61^a	27.17 ± 1.47^ab	25.5 ± 0.55^b	24.17 ± 0.98^bcd	24.5 ± 1.05^cb	22.33 ± 0.52^bcd	19.83 ± 0.75^e	20.17 ± 0.17^e
Alcohol (% v/v)	0.83 ± 0.98^a	0.67 ± 0.82^a	4.0 ± 1.67^b	2.50 ± 1.05^ba	7.0 ± 0.63^c	4.83 ± 0.75^cb	8.17 ± 0.41^dc	6.83 ± 0.41^d
* Values are means ± standard deviation (SD). Means in the same column indicated by different letters are significantly different at a 95% confidence level (p ≤ 0.05).

Table 1.

Physicochemical properties of 'Nam Hom' coconut cider produced by yeast K1-V1116 and EC-1118 during fermentation, including Brix, pH, reducing sugar, and alcohol.