Evaluation of aroma volatiles in naturally fermented kvass and kvass extract
2015
Lidums, I., Latvia Univ. of Agriculture, Jelgava (Latvia) | Karklina, D., Latvia Univ. of Agriculture, Jelgava (Latvia) | Sabovics, M., Latvia Univ. of Agriculture, Jelgava (Latvia) | Kirse, A., Latvia Univ. of Agriculture, Jelgava (Latvia)
Kvass is a non-alcoholic beverage produced by fermenting kvass mash with yeast; alcohol content in kvass must be less than 1.2% by volume. Kvass extracts have longer shelf-life and they are essentially free of ethanol. The aim of this research was to evaluate and compare aroma compounds in naturally fermented kvass and kvass extracts. Experiments were carried out at the Latvia University of Agriculture, Department of Food Technology from November 2014 to February 2015. Three commercially available kvass samples (Bruveris, Bauskas and Liepkalni) were used to produce kvass extracts applying vacuum evaporation. The investigation of volatile compounds in kvass and kvass extracts was performed using solid phase microextraction and gas chromatography mass spectrometry. Dry matter content in kvass extracts was 32.4 ± 0.3% (ISO 2173:2003). In all kvass and extract samples in total 25 volatile compounds were detected. Ten of them were esters, five alcohols, five acids, four aldehydes and three ketones. Such aroma compounds as ethyl acetate (fruity flavour), hexyl acetate (fruit, herb) and ethyl decanoate (grape) were found only in Bruveris kvass, 2,3-butanedione (buttery) and phenethyl butyrate (floral) were found only in Bauskas alus kvass and three volatile compounds were identified only in Liepkalni kvass – acetic acid (sour), furfuryl alcohol (burnt) and carvone (caraway). Less than a half of the main aroma volatiles in kvass were also identified in kvass extracts and total values of peak areas were significantly lower in kvass extracts compared to kvass (p = 0.01).
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