Effect of mixed cultured of Hansenula anomala and Saccharomyces cerevisiae on flavor compounds during apple brandy fermentation

The volatile compounds of apple brandy fermented with different strains were determined by liquid-liquid extraction with gas chromatography-mass spectrometry and analyzed by correspondence analysis and cluster analysis methods. The results showed that 69 kinds of aroma components were detected in different kinds of fermented apple brandy,including 19 esters,31 alcohols,10acids,3 aldehydes and ketones,3 phenols and 2 alkenes. The synergistic effect of Hansenula anomala and Saccharomyces cerevisiae during apple brandy fermented with SI-Ⅰ(inoculating Hansenula anomala after 24 h fermentation with Saccharomyces cerevisiae)effectively promoted the synthesis of esters,alcohols,reduced the content of fatty acid and increased the types of aroma components,it contained most of the typical aroma components and flavor compounds by correspondence analysis and improved the quality and flavor of apple brandy.