Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 205, Issue -, Pages 41-46Publisher
ELSEVIER
DOI: 10.1016/j.ijfoodmicro.2015.04.003
Keywords
Higher alcohols; Acetate esters; Non-conventional yeasts; Flavour compounds
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Funding
- European Commission FP7: Marie Curie Initial Training Network CORNUCOPIA [264717]
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Higher alcohols and acetate esters are important flavour and aroma components in the food industry. In alcoholic beverages these compounds are produced by yeast during fermentation. Although Saccharomyces cerevisiae is one of the most extensively used species, other species of the Saccharomyces genus have become common in fermentation processes. This study analyses and compares the production of higher alcohols and acetate esters from their amino acidic precursors in three Saccharomyces species: Saccharomyces kudriavzevii, Saccharomyces uvarum and S. cerevisiae. The global volatile compound analysis revealed that S. kudriavzevii produced large amounts of higher alcohols, whereas S. uvarum excelled in the production of acetate esters. Particularly from phenylalanine, S. uvarum produced the largest amounts of 2-phenylethyl acetate, while S. kudriavzevii obtained the greatest 2-phenylethanol formation from this precursor. The present data indicate differences in the amino add metabolism and subsequent production of flavour-active higher alcohols and acetate esters among the closely related Saccharomyces species. This knowledge will prove useful for developing new enhanced processes in fragrance, flavour, and food industries. (C) 2015 Elsevier B.V. All rights reserved.
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