title: Saccharomyces kudriavzevii and Saccharomyces uvarum differ from Saccharomyces cerevisiae during the production of aroma-active higher alcohols and acetate esters using their amino acidic precursors.
abstract: 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 acid 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.
authors.affiliation: Departamento de Biotecnología de los Alimentos, Instituto de Agroquímica y Tecnología de los Alimentos (CSIC), 46980 Paterna, Valencia, Spain.
authors.forename: Jiri
authors.initials: J
authors.lastname: Stribny
authors.affiliation: Departamento de Biotecnología de los Alimentos, Instituto de Agroquímica y Tecnología de los Alimentos (CSIC), 46980 Paterna, Valencia, Spain.
authors.forename: Amparo
authors.initials: A
authors.lastname: Gamero
authors.affiliation: Departamento de Biotecnología de los Alimentos, Instituto de Agroquímica y Tecnología de los Alimentos (CSIC), 46980 Paterna, Valencia, Spain.
authors.forename: Roberto
authors.initials: R
authors.lastname: Pérez-Torrado
authors.affiliation: Departamento de Biotecnología de los Alimentos, Instituto de Agroquímica y Tecnología de los Alimentos (CSIC), 46980 Paterna, Valencia, Spain. Electronic address: aquerol@iata.csic.es.
authors.forename: Amparo
authors.initials: A
authors.lastname: Querol
mesh_terms: D000085:Acetates / Q000378:metabolism; D000438:Alcohols / Q000032:analysis / Q000378:metabolism*; D000596:Amino Acids / Q000378:metabolism*; D004952:Esters / Q000032:analysis / Q000378:metabolism*; D005285:Fermentation; D010626:Phenylethyl Alcohol / Q000031:analogs & derivatives / Q000378:metabolism; D012440:Saccharomyces / Q000378:metabolism*; D012441:Saccharomyces cerevisiae / Q000378:metabolism*; D014920:Wine / Q000032:analysis / Q000382:microbiology*
chemical_list: D000085:Acetates; D000438:Alcohols; D000596:Amino Acids; D004952:Esters; C054590:2-phenylethyl acetate; D010626:Phenylethyl Alcohol
keywords: Acetate esters; Flavour compounds; Higher alcohols; Non-conventional yeasts