title: Bioflavour production from tomato and pepper pomaces by Kluyveromyces marxianus and Debaryomyces hansenii.
abstract: Bioflavours are called natural flavour and/or fragrance compounds which are produced using metabolic pathway of the microorganism and/or plant cells or their enzyme systems with bioengineering approaches. The aim of this study was to investigate bioflavour production from tomato and red pepper pomaces by Kluyveromyces marxianus and Debaryomyces hansenii. Obtained specific growth rates of K. marxianus and D. hansenii in tomato pomace were 0.081/h and 0.177/h, respectively. The bioflavour profile differed between the yeasts. Both yeasts can produce esters and alcohols such as phenyl ethyl alcohol, isoamyl alcohol, isoamyl acetate, phenyl ethyl acetate and isovaleric acid. "Tarhana" and "rose" were descriptive flavour terms for tomato and pepper pomaces fermented by K. marxianus, respectively. Tomato pomace fermented by D. hansenii had the most intense "green bean" flavour while "fermented vegetable" and "storage/yeast" were defined as characteristic flavour terms for pepper pomaces fermented by D. hansenii.
authors.affiliation: Department of Food Engineering, Engineering Faculty, Uşak University, 64200, Uşak, Turkey.
authors.forename: Onur
authors.initials: O
authors.lastname: Güneşer
authors.forename: Aslı
authors.initials: A
authors.lastname: Demirkol
authors.forename: Yonca
authors.initials: Y
authors.lastname: Karagül Yüceer
authors.forename: Sine
authors.initials: S
authors.lastname: Özmen Toğay
authors.forename: Müge
authors.initials: M
authors.lastname: İşleten Hoşoğlu
authors.forename: Murat
authors.initials: M
authors.lastname: Elibol
mesh_terms: D001203:Ascomycota / Q000378:metabolism*; D019149:Bioreactors; D002212:Capsicum / Q000737:chemistry*; D005285:Fermentation; D005421:Flavoring Agents; D008401:Gas Chromatography-Mass Spectrometry; D007716:Kluyveromyces / Q000378:metabolism*; D018551:Solanum lycopersicum / Q000737:chemistry*
chemical_list: D005421:Flavoring Agents