Table 3.
Effects of co-fermentation on the volatile organic compounds of craft beers.
| Compound |
S. cerevisiae (US-05) |
Pichia kluyveri (P. kluyveri) |
1:10 |
|---|---|---|---|
| Cinnamaldehyde | 1.00 ± 0.00 | 1.00 ± 0.00 | 1.00 ± 0.00 |
| Ethanol | 1.02 ± 1.18 a | 0.55 ± 0.49 b | |
| Ethyl Acetate | 0.13 ± 0.02 c | 0.46 ± 0.05 a | 0.31 ± 0.06 b |
| n-Hexane | 6.85 ± 4.78 a | 1.92 ± 0.86 b | 6.08 ± 2.75 a |
| Isoamyl alcohol | 0.41 ± 0.15 a | 0.31 ± 0.10 b | |
| Isoamyl acetate | 1.19 ± 0.43 a | 0.26 ± 0.15 b | |
| Ethyl hexanoate | 0.23 ± 0.10 | ||
| Phenylethyl Alcohol | 0.72 ± 0.10 a | 0.17 ± 0.07 b | |
| Caprylic acid | 0.63 ± 0.16 a | 0.24 ± 0.07 b | |
| Ethyl octanoate | 0.79 ± 0.18 a | 0.84 ± 0.37 a | |
| (S)-2-Methylbutyl acetate | 0.09 ± 0.03 | ||
| Furfuryl acetate | 0.09 ± 0.04 | ||
| Linalool | 0.04 ± 0.01 | ||
| Phenylethyl acetate | 0.18 ± 0.01 b | 1.03 ± 0.25 a | 0.26 ± 0.08 b |
| Neryl acetate | 0.06 ± 0.02 | ||
| Humulene | 0.04 ± 0.01 | ||
| Butylated Hydroxytoluene | 0.72 ± 0.10 a | 0.41 ± 0.07 b | 0.36 ± 0.08 b |
S. cerevisiae (US-05) was 1, while P. kluyveri was a ratio of 10. Different superscripted lowercase letters in the same row represent significant differences (p < 0.05).