Evidence of Strecker aldehyde excretion by yeast in cold contact fermentations.
A medium containing labeled leucine-d(10) has been used to show that Saccharomyces cerevisiae was able to produce deuterated 3-methylbutanal in a cold contact fermentation. Whereas residual unreduced Strecker aldehydes bound to polyphenols were considered until now as the main defect of alcohol-free beers, yeast emerges from this work as an additional source of worty flavor. When the same experiment was conducted without leucine, 3-methylbutanal excretion also occurred, indicating that valine could be used by yeast as precursor.
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Laboratoire de Brasserie et des Industries Alimentaires, Université Catholique de Louvain, Louvain-la-Neuve, Belgium.
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D000447:Aldehydes / Q000378:metabolism*; D002849:Chromatography, Gas / Q000379:methods; D003080:Cold Temperature; D003470:Culture Media; D003903:Deuterium; D005285:Fermentation; D007930:Leucine / Q000378:metabolism*; D012441:Saccharomyces cerevisiae / Q000502:physiology*
D000447:Aldehydes; D003470:Culture Media; C032251:isovalerylaldehyde; D003903:Deuterium; D007930:Leucine