Journal
FOOD CHEMISTRY
Volume 237, Issue -, Pages 677-684Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.06.009
Keywords
Yeast; Saprochaete; Geotrichum; Dipodascus; Galactomyces; Magnusiomyces; Teleomorphs; Flavour; Unsaturated esters; Ehyl tiglate
Funding
- Regional Council of La Reunion (French overseas territory)
- European Regional development Funds (ERDF)
- French Government through the QualiREG research network in Indian Ocean
- BBSRC
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In this study, a total of 30 yeast strains belonging to the genera Dipodascus, Galactomyces, Geotrichum, Magnusiomyces and Saprochaete were investigated for volatile organic compound production using HSSPME-GC/MS analysis. The resulting flavour profiles, including 36 esters and 6 alcohols compounds, were statistically evaluated by cluster and PCA analysis. Two main groups of strains were extracted from this analysis, namely a group with a low ability to produce flavour and a group producing mainly alcohols. Two other minor groups of strains including Saprochaete suaveolens, Geotrichum marinum and Saprochaete gigas were diverging significantly from the main groups precisely because they showed a good ability to produce a large diversity of esters. In particular, we found that the Saprochaete genus (and their closed relatives) was characterized by a high production of unsaturated esters arising from partial catabolism of branched chain amino-acids. These esters were produced by eight phylogenetically related strains of Saprochaete genus. (C) 2017 Elsevier Ltd. All rights reserved.
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