title: An indirect assay for volatile compound production in yeast strains.
abstract: Traditional flavor analysis relies on gas chromatography coupled to mass spectrometry (GC-MS) methods. Here we describe an indirect method coupling volatile compound formation to an ARO9-promoter-LacZ reporter gene. The resulting β-galactosidase activity correlated well with headspace solid phase micro extraction (HS/SPME) GC-MS data, particularly with respect to the formation of rose flavor. This tool enables large-scale screening of yeast strains and their progeny to identify the most flavor active strains.
authors.affiliation: Carlsberg Laboratory; Yeast Genetics Gamle Carlsberg Vej 10 DK-1799 Copenhagen V, Denmark.
authors.forename: Davide
authors.initials: D
authors.lastname: Ravasio
authors.affiliation: Carlsberg Laboratory; Yeast Genetics Gamle Carlsberg Vej 10 DK-1799 Copenhagen V, Denmark.
authors.forename: Andrea
authors.initials: A
authors.lastname: Walther
authors.affiliation: Fondazione Edmund Mach Research and Innovation Centre Food Quality and Nutrition Department Via E.Mach 1, I-38010 S.Michele all'Adige, Italy.
authors.forename: Kajetan
authors.initials: K
authors.lastname: Trost
authors.affiliation: Fondazione Edmund Mach Research and Innovation Centre Food Quality and Nutrition Department Via E.Mach 1, I-38010 S.Michele all'Adige, Italy.
authors.forename: Urska
authors.initials: U
authors.lastname: Vrhovsek
authors.affiliation: Carlsberg Laboratory; Yeast Genetics Gamle Carlsberg Vej 10 DK-1799 Copenhagen V, Denmark.
authors.forename: Jürgen
authors.initials: J
authors.lastname: Wendland
mesh_terms: D001681:Biological Assay / Q000379:methods*; D008401:Gas Chromatography-Mass Spectrometry; D012441:Saccharomyces cerevisiae / Q000737:chemistry* / Q000378:metabolism*; D052616:Solid Phase Extraction; D013649:Taste / Q000502:physiology; D055549:Volatile Organic Compounds / Q000737:chemistry*; D001616:beta-Galactosidase / Q000737:chemistry
chemical_list: D055549:Volatile Organic Compounds; D001616:beta-Galactosidase