Review Article
Volume 16 Issue 2 - 2021
Odour-Active Compounds in Homemade Kvass
SKT Zweers1 and K Vene2*
1Center of Food and Fermentation Technologies, Akadeemia tee 15A, Tallinn, Estonia
2Institute of Chemistry and Biotechnology, Tallinn University of Technology, Ehitajate tee 5, Tallinn, Estonia
*Corresponding Author: K Vene, Institute of Chemistry and Biotechnology, Tallinn University of Technology, Ehitajate tee 5, Tallinn, Estonia.
Received: April 23, 2020; Published: Janauary 30, 2021




Abstract

Kvass is a refreshing drink of Russian origin existing since the 10th century. Its traditional way of production involves rye bread leftovers which are left to ferment together with water and sugar. Odor-active compounds in homemade kvass were determined by gas chromatography equipped with an olfactometer using the modified frequency (MF) technique. Odor-active compounds with the highest MF value were found to be phenyl ethanol (honey-yeast odor), octanoic acid (rancid-goat odor), 2-acetyl furan (roasted bread odor), β-damascenone (apple odor), isoamyl alcohol (whiskey, fruity, ripened cheese odor), phenylacetaldehyde (honey-rose odor), methional (cooked potato odor), 4-vinyl guaiacol (clove-like odor), 1-often-3-one (mushroom odor), S-carvone (herbal odor), solution (caramel odor), (R)-(+)-γ-octalactone (coconut-almond odor), propenyl propyl disulfide (sulfurous bug-like odor), γ-nonalactone (coconut odor) and acetyloxy-dimethylfuranone (caramel odor). The formation of aromas in kvass fermentation could be explained by the Ehrlich pathway, degradation of amino acids, ester and aldehyde formation, norisoprenoid, organic acid and lactone degradation, yeast cell lysis and Maillard reactions taking place in the bread and/or kvass wort production. The results of this study may be a valuable source of inspiration for the development of new products resembling this traditional fermented beverage.

 

Keywords: Homemade Kvass; Traditional Beverage; Odour-Active Compounds; Modified Frequency; Olfactometry

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Citation: SKT Zweers and K Vene. “Odour-Active Compounds in Homemade Kvass”. EC Nutrition 16.2 (2020): 59-73.

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