Key odor impact compounds in three yeast extract pastes.
Three types of yeast extract pastes from two different suppliers were compared. Compounds responsible for the key odors include 2-methyl-3-furanthiol, 2-methyl-3-methyldithiofuran, methional, 1-octen-3-one, dimethyltrisulphide together with a number of pyrazines, thiophenes, and aliphatic compounds. The three types of yeast extract paste differed in the intensity of their main odors and, in particular, those caused by furans, furanthiols, and heterocyclic sulfur compounds. Not only do pastes from different suppliers differ in terms of odor volatiles, but so do different treatments and batches of yeast extract from one supplier. The results suggest that normal variations in the concentrations of precursors and processing conditions may cause variations in the flavor of the end product.
Mahadevan
Kritika
K
Department of Food Science, Queen's University Belfast, Belfast, BT9 5PX, United Kingdom.
Farmer
Linda
L
D002849:Chromatography, Gas; D005524:Food Technology; D005663:Furans / Q000032:analysis; D008401:Gas Chromatography-Mass Spectrometry; D006801:Humans; D009812:Odorants / Q000032:analysis*; D012441:Saccharomyces cerevisiae / Q000737:chemistry*; D012903:Smell; D013438:Sulfhydryl Compounds / Q000032:analysis; D013457:Sulfur Compounds / Q000032:analysis
D005663:Furans; D013438:Sulfhydryl Compounds; D013457:Sulfur Compounds