Exploring the Impact of Different Saccharomyces cerevisiae Strains on the Flavor Profile of Greengage Alcoholic Beverage Using GC-E-Nose, HS-GC-IMS, and HS-SPME-GC-MS

Greengage alcoholic beverage (GAB) is gaining popularity for its distinctive fruity aroma and nutritional benefits. The <i>Saccharomyces cerevisiae</i> strain applied for fermentation significantly influences the metabolic production of aroma compounds, making the selection of <i>S. cerevisiae</i> strains to be critical for enhancing the unique flavor profile of the GAB in commercial production. In this study, the effects of two common commercial <i>S. cerevisiae</i> strains (SY, EC-1118) and two laboratory-derived strains (ET008-c54, NM-8) on the flavor profile of the GAB were investigated. Volatile organic compounds (VOCs) of the GAB samples were analyzed using GC-E-Nose, HS-SPME-GC-MS, and HS-GC-IMS. Results showed significant differences in the flavor compound content of the GAB fermented by different strains. Nine VOCs were identified as potential markers by partial least squares-discriminant analysis (PLS-DA) combined with variable importance in projection (VIP), with ethyl esters playing a key role in distinguishing the aroma characteristics of different groups. Consequently, 13 aromatic compounds were selected and considered to be the typical VOCs of the GAB. Notably, β-ionone and ethyl octanoate emerged as representative aroma compounds, both showing the highest concentrations in the SY sample. These findings will provide valuable insights into the aroma differences of the GAB fermented by different strains and offer theoretical guidance for selecting suitable strains in the industrial production of the GAB.