Aroma Potential of a New Maltose-Negative Yeast Isolate

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dc.contributor.authorKaraoglan, Selin Yabaci
dc.contributor.authorJung, Rudolf
dc.contributor.authorJelinek, Lukas
dc.contributor.authorKarabin, Marcel
dc.contributor.authorKincl, Tomas
dc.contributor.authorDostalek, Pavel
dc.date.accessioned2026-02-27T07:33:11Z
dc.date.available2026-02-27T07:33:11Z
dc.date.issued2025
dc.description.abstractNon-alcoholic beer is increasingly popular worldwide but still faces flavor challenges compared to regular beer. These flavor-related challenges include pronounced 'wort-like' notes, excessive sweetness, and a lack of desirable aroma complexity. The industry is trying to improve the taste of non-alcoholic beer by trying new techniques and yeasts. A newly isolated maltose-negative brewer's yeast (M-I) from an industrial-scale brewery collection has attracted attention due to its reduced wort-like flavor. This study aims to characterize the volatile profile of a newly isolated maltose-negative brewer's yeast (M-I) in comparison with the well-known Saccharomycodes ludwigii. The novelty of this work lies in evaluating the aroma potential of a maltose-negative isolate newly applied in industrial brewing and its contribution to improving the flavor quality of non-alcoholic beer. An SPME-GC/MS system was used to analyze aroma compounds. According to volatile compound analysis, the M-I sample has higher amounts of esters and higher alcohol composition than the S. ludwigii beer sample. Also, it has lower amounts of Strecker aldehydes, which can give a worty off-flavor. Sensory analysis revealed that, interestingly, the control S. ludwigii sample was rated as having stronger ester notes, along with more pronounced sour and bitter characteristics, whereas the M-I sample was perceived as having a more balanced flavor, leading to a more favorable rating by the panelists.
dc.description.sponsorshipMinistry of Industry and Trade of the Czech Republic; Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic; [EG20_321/0024380]
dc.description.sponsorshipThis research was funded by the Ministry of Industry and Trade of the Czech Republic, grant number EG20_321/0024380. The APC was funded by the Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic.
dc.identifier.doi10.3390/foods14193357
dc.identifier.issn2304-8158
dc.identifier.issue19
dc.identifier.pmid41097526
dc.identifier.urihttp://dx.doi.org/10.3390/foods14193357
dc.identifier.urihttps://hdl.handle.net/20.500.14669/4472
dc.identifier.volume14
dc.identifier.wosWOS:001593846600001
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherMDPI
dc.relation.ispartofFoods
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20260302
dc.subjectnon-alcoholic beer
dc.subjectaroma
dc.subjectvolatiles
dc.subjectcarbonyl compounds
dc.subjectSaccharomycodes ludwigii
dc.subjectSPME-GC/MS
dc.titleAroma Potential of a New Maltose-Negative Yeast Isolate
dc.typeArticle

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